Breakfast for 9
Coconut Pumpkin Hazelnut Muffins
These pumpkin almond flour muffins mix with coconut and hazelnuts before baking in a small muffin pan.
$0.75for 4 servings
$0.19 per serving$0.75 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
- 25 minstart to table
- Easydifficulty
- 9servings as written
- $typical cost tier
AmericanVegetarianDairy-freeKid-friendlyBudgetBreakfastsBack to schoolFall
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Eggs$0.30 each typical | 2 | $0.60Typical price |
| Shredded coconut$0.30/oz typical | 1 oz | $0.30Typical price |
| Nuts and seeds$0.70/oz typical | 1.25 oz | $0.79Typical price |
| Total for the servings shown | $1.69 | |
Pantry staples you likely have
FlourCooking spray, shortening, ghee, coconut and sesame oil
Not included in the cost.
Ingredients
- 1 bag simple mills pumpkin almond flour muffin mix
- 2 eggs
- 1 tbsp oil
- 3/4 cup water
- 1/3 cup unsweetened coconut flakes
- 1/4 cup chopped hazelnuts
Steps
- Heat the oven to 350 F and grease a 9-cup muffin pan with oil.
- Stir the muffin mix, eggs, oil, and water together in a bowl until smooth.
- Fold in the coconut flakes and chopped hazelnuts.
- Divide the batter among the muffin cups and bake for 15 to 18 minutes, until firm and cooked through.
- Cool the muffins in the pan for 2 minutes.
Main ingredient on sale this week? See what to make with eggs on sale.
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Collections with this recipe
Vegetarian American 30-minute breakfasts 428Kid-friendly American 30-minute breakfasts 283Dairy-free American 30-minute breakfasts 154Kid-friendly American breakfasts 543