Ingredients
Method
- Preheat your oven to 375°F (190°C) and liberally grease a mini-muffin tin.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- In a separate secondary bowl, whisk together the eggs, dairy-free milk, and maple extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined; do not overmix.
- Fold in the prepared turkey sausage crumbles.
- Spoon the batter evenly into the greased mini-muffin tin.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat in the microwave for 20-30 seconds. Ensure turkey sausage is pre-cooked and thoroughly dried to maintain texture.
