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Home Recipes Breakfast
★★★★★ 5 from 1 Reviews

Caramelized Onion + Pepper Muffins

50 mins
Avatar by: Lindsay Grimes Freedman
September 12, 2016 (Updated: June 9, 2020)
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Caramelized Onion + Pepper Muffins
Delicious Caramelized Onion + Pepper Muffins which are an amazing addition to any bread basket! Spread some hummus on them or dip in oil and balsamic!

True story. I watched the new Rob and Blac Chyna show. I know I know. Don’t judge me too hard. I just can’t resist pop culture. It’s one of my few windows to the outside world. The whole spectacle of it all is fascinating.

Caramelized Onion + Pepper Muffins

But like, do you think they’ll make it? So far I have to say that I feel bad for Rob!! The way she talks to him so crazy and kicking him out of the house in front of everyone?! I’m sure it’s a two way street, but what the heck! It’s so hot and cold. Don’t people want stability in their life?

Just me? I mean I am a Libra so I’m apparently all about dat balance.

Aaaannnd that’s my cue to move on.

Caramelized Onion + Pepper Muffins

You still like me, right? Even though I mentioned Rob and Blac Chyna? Wait wait wait let me restore your faith in me. Here goes…

I also really love to watch the presidential debates and am super psyched for them this fall. Ok, and as I typed that I’m wondering if maybe I just like to watch people butt heads and argue on tv. Interesting.  I’m really revealing a lot about myself here. Self-discovery, really. I had no idea!

Caramelized Onion + Pepper Muffins

I struggle with breakfasts. Usually I sip my coffee and put off breakfast as long as I can because I don’t want to think about what I’m going to eat. My goal is to make easy breakfasts that are grab and go, super delicious, and completely versatile. I kinda randomly thought about these one day and literally ran into the kitchen to make them.

Funny how ideas just pop in, you know?

So let’s make some Caramelized Onion and Pepper Muffins so you can be set for breakfasts and snacks for the week.

Caramelized Onion + Pepper Muffins

First, sauté the chopped onion and peppers in two tablespoons of olive oil over medium high heat, stirring frequently. Sauté for about 10 minutes or until the onions are caramelized and browned.

When the peppers and onion are done, turn off the heat and add the tomatoes to the pan.

In a large bowl, whisk together the eggs, agave, water, and olive oil.  Add the almond flour, flax meal, baking powder, and sea salt. Whisk everything together.

Fold in the peppers and onions until well combined.

Caramelized Onion + Pepper Muffins

Divide the batter into lined muffin tins. I definitely recommend lining your muffin tins. I went years refusing to line everything out of stubbornness, or pride, or stubbornness (wait…) and I can’t tell you how many baked goods I’ve ruined because I can’t get them out of the pan.

Allll about the lined everything.

Bake the muffins for 27 – 30 minutes and transfer to cooling rack.

Caramelized Onion + Pepper Muffins

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Caramelized Onion and Pepper Muffins

Delicious Caramelized Onion + Pepper Muffins which are an amazing addition to any bread basket! Spread some hummus on them or dip in oil and balsamic!

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 5 from 1 reviews
Prep: 20 minsCook: 30 minsTotal: 50 mins
Print recipe Rate recipe Pin Save recipe
Servings: 15 1x

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 sweet onion, chopped
  • 1 poblano pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup grape tomatoes, sliced in half
  • 5 eggs
  • 3 tablespoons agave nectar
  • 1/4 cup water
  • 1/4 cup extra virgin olive oil
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 cup blanched almond flour
  • 2/3 cup ground flax seed meal

Instructions

  1. Preheat oven to 350F.
  2. Sauté the chopped onion and peppers in two tablespoons of olive oil over medium high heat, stirring frequently.
  3. Sauté for about 10 minutes until the onions are nice and caramelized and browned.
  4. When the peppers and onion are done, turn off the heat and add the tomatoes to the pan.
  5. In a large bowl, whisk together the eggs, agave nectar, water, and olive oil.
  6. Add the almond flour, flax meal, baking powder, and sea salt.
  7. Fold in the peppers and onions until well combined.
  8. Divide the batter into lined muffin tins.
  9. Bake the muffins for 27 – 30 minutes and transfer to cooling rack.
  10. Serve with hummus, olive oil and balsamic, avocado, an egg, the savory possibilities are endless!

Tips

Per muffin: Calories 195; Fat 16.1g (Sat 2.2g); Protein 6.5g; Carb 9.7g (net carb 6.4g); Fiber 3.3g; Sodium 192mg

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Enjoy!! xo

Delicious Caramelized Onion + Pepper Muffins which are an amazing addition to any bread basket! Spread some hummus on them or dip in oil and balsamic! thetoastedpinenut.com #thetoastedpinenut #glutenfreemuffins #paleomuffins #savorymuffins #glutenfreebread

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  1. AvatarKristen says

    Posted on 9/18/16 at 6:36 pm

    How long can you store these? Refrigerate or no?

    Reply
    • AvatarLindsay says

      Posted on 9/20/16 at 7:52 pm

      Yes, I would refrigerate them. They’d probably last about a week! Just toast warm them up in a microwave or toaster oven when you’re ready to eat! Let me know how you make out!! xo

      Reply
  2. AvatarCassie says

    Posted on 9/18/16 at 7:26 pm

    College = brunch life. First breakfast I had on campus today was at 11 PM. LOL! But it was AMAZING. The struggle is real, hahaha! Anyways, I LIVE for caramelized onions. Never tried them in a muffin though!

    Reply
  3. AvatarLaura says

    Posted on 11/21/16 at 5:06 pm

    So, is it baking soda or baking powder? Just noticed a discrepancy between the ingredients and the instructions. Thanks!

    Reply
    • AvatarLindsay says

      Posted on 11/21/16 at 6:56 pm

      Hi Laura!

      Sorry about the confusion! I updated the recipe. It should read baking POWDER in all the relevant places 🙂 Thanks so much for letting me know! Hope you’re having a great day!!

      xo

      Reply
      • AvatarLaura says

        Posted on 11/21/16 at 8:10 pm

        Whew! Had to do some Google chemistry lessons, but I guessed right on the powder! Thanks for updating. Great recipe! It’s so savoury. I also subbed out agave syrup for 1/4 tsp Truvia and it turned out ok. Not overly sweet at all.

        Reply
        • AvatarLindsay says

          Posted on 11/28/16 at 11:28 pm

          ah! that’s good to know! I’ve been wanting to experiment some with truvia!

          Reply
  4. AvatarBrooke says

    Posted on 2/15/17 at 9:50 am

    What do you think if I did flax seed egg instead of eggs as I am vegan??

    Reply
    • AvatarLindsay says

      Posted on 2/15/17 at 10:43 am

      I think a flax egg would work! Let me know how you make out! xo

      Reply
  5. AvatarAlyse says

    Posted on 7/12/18 at 6:02 pm

    Are these freezable? Just made a double batch 😉

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/16/20 at 6:17 pm

      I’ve never tried freezing them, so I don’t know for sure. Let me know if you give it a try and how it goes! xo

      Reply
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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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