Start your morning with a batch of tender Paleo muffins made with a gluten-free flour mix, rich cacao, toasted walnuts, and a splash of cold brew to get you buzzing. Tip: Freeze some for later so you’ll always have an easy grab-and-go breakfast on hand.
Heat oven to 350°F and mist a muffin tin with cooking spray. Whisk eggs, cold brew, oil, maple syrup, and vanilla in a large bowl. Add the baking mix and cacao powder; whisk until well blended. Fold in half of the walnuts, then divide batter evenly between the muffin cups, filling them about ⅔ of the way full. Sprinkle remaining walnuts on top. Bake for 15 to 20 minutes, or until a toothpick comes out clean. Cool completely.
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