Savory Low-Carb Breakfast Muffins


25 minutes

Serving size

12 muffins


1 Box Carbonaut original pancake mix
2 Eggs or plant-based equivalent
2 tbsp Vegetable oil
2/3 cup Water
1/2 cup Sun-dried tomatos, diced
1/4 cup Black olives, sliced
1/4 cup Fresh green chives, chopped
1/8 cup Parmesan cheese, plant-based or dairy

Start your day on the right foot with these satisfying and savory, low-carb breakfast muffins.


Packed with flavor, these muffins are the perfect solution for a quick and easy breakfast on-the-go. The combination of sun-dried tomatoes and olives gives these muffins a unique sweet and savory bite that will keep you coming back for more. Plus, with Carbonaut pancake mix as the base, you can rest assured that these muffins are made with the best low-carb ingredients.



  1. Pre-heat your oven to 350°F.
  2. Add Carbonaut's original pancake mix to a bowl and combine with 2 beaten eggs, vegetable oil, water and mix until smooth. If necessary, add a little more water until batter is smooth and pourable.
  3. Add diced sun-dried tomatoes, olives, and chives to the mix and fold together.
  4. Evenly pour batter into 12 lined muffin tins and top with a sprinkle of finely grated parmesan cheese.
  5. Bake in oven for 12-14 minutes until baked. Test by inserting a toothpick into the center. If it comes out clean, they're done!
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