This is a spin on the 5 min burger bun recipe I did a few weeks back.
I also use the recipe for breakfast too were I toast/heat the bun slightly and use it as a breakfast muffin with typical brekky toppings for a nutritious yet different way to start the day other than a bowl of cereal or smoothie.

Low carb 1/5 day healthy breakfast muffin Breakfast Lunch snack
Low carb guilt free breakfast muffin

 

Low carb 1/5 day healthy breakfast muffin Breakfast Lunch snack
Delish!

As the squash is hidden in the muffin I often forget that before I’ve even added toppings that it counts as 1/5 day already!

My two favourite toppings are nut butter/tahini with berries or banana (a classic banana & PB combo is so good!) but a butter and cheese combo is great too as is some mashed avocado and egg/chilli flakes etc.

Low carb 1/5 day healthy breakfast muffin Breakfast Lunch snack
Toasted squash brekky muffin
Low carb 1/5 day healthy breakfast muffin Breakfast Lunch snack
Such a fun way to eat a rainbow of lovely nourishing food


Using low carb coconut flour
For this one I used Tiana coconut flour, (which is also fat reduced to make the recipe lighter/less dense) which I got in the penny sale at Holland & Barrett, this makes it a great price & very affordable, previously I got my coconut flour in a large Tesco, so keep your eyes peeled for it as you can get it many places now.
As coconut flour absorbs lots of moisture you only need a little bit so measure it out carefully, trust me, a little goes a long way.

To find out about other healthy flours you can use, along with the pros and cons of each, check out my post on flours here.

Low carb 1/5 day healthy breakfast muffin Breakfast Lunch snack
organic, de-fatted coconut flour


Recipe for a healthier breakfast muffin (makes 1* muffin)

-85g cooked leftover butternut squash
-1 large egg
-1 Tbspn neutral tasting oil
-1 tspn water
-1/4 tspn baking soda
-2 to 2 & 1/2 Tbspn coconut flour
Optional: cinnamon, dash of vanilla extract or whatever goes with your chosen toppings

Directions
1- Depending on how soft your squash is**, either mash or blend together the first 4 ingredients, then stir in the last 2/3 ingredients, smooth into a microwaveable bowl & cook in the microwave for 2 & 1/2 minutes (800W microwave- may need another few seconds for weaker ones)
2- Allow a few seconds for the muffin to cool then cut in half and eat as it is with your chosen toppings or cook under the grill it for about 1 minute to get it crispy, then fill it up
Nom nom nom!

*I usually make 2 or 3 in the one go on a sunday and store in the fridge for a speedier breakfast
**When I boil squash it’s easy to mash but if oven roasted a hand blender gives a smoother result

Low carb 1/5 day healthy breakfast muffin Breakfast Lunch snack

Make a few in the one go to save time