These addictive and soul-satisfying paleo muffins are straightforward to make, nutrient-dense and are excellent for a transportable paleo-friendly breakfast or wholesome snack. Created for all baking seasons, you’re certain to discover a muffin recipe that may quickly turn out to be certainly one of your new go-to’s and household favorites.
1. Paleo Lemon Blueberry Muffins with a Crumble High
Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 12
Elements
1 cup almond flour
½ tsp baking soda
½ tsp baking powder
pinch of salt
Three eggs
1/Three cup honey
1 cup pure almond butter
1/Three cup coconut oil, melted
1 lemon, zested
1 cup contemporary blueberries
For the crumb topping:
1/four cup almond flour
2 tbsp unsweetened finely shredded coconut
1 tbsp honey
1 tbsp coconut oil, softened
1 tbsp almonds, chopped
Instructions
1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups. Put aside.
2. Wash the blueberries and gently pat dry with kitchen towel. Put aside.
Three. In a bowl mix the almond flour, baking soda and pinch of salt. Put aside.
four. Within the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey till pale and fluffy, about Three-5 minutes. Add the almond butter, coconut oil and lemon zest and beat till properly mixed. Add within the almond flour combination and beat till easy. Gently fold within the blueberries. Scoop the batter into the ready muffin cups.
5. To make the crumb topping, mix the almond flour, unsweetened shredded coconut and chopped almond in a bowl. Add within the honey and coconut oil and blend with a fork till giant crumbs kind. Sprinkle the crumb topping evenly over batter in every cup.
6. Bake in preheated oven for 15-20 minutes or till a toothpick inserted into the middle comes out clear. Take away from the oven and permit to chill fully earlier than serving.
2. Pear Paleo Muffins
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 12
Elements
2 cups almond flour
½ tsp baking soda
1 tsp floor cinnamon
2 eggs
four tbsp almond milk
1/Three cup melted grass fed ghee or coconut oil
½ cup honey
7 ozjust-ripe pears, cubed
Instructions
1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups. Put aside.
2. In a bowl mix the almond flour, baking soda and floor cinnamon. Put aside.
Three. Within the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey till pale and fluffy, about Three-5 minutes. Add the melted ghee and almond milk and beat till properly mixed. Add within the almond flour combination and beat till easy. Gently fold within the pear cubes. Scoop the batter into the ready muffin cups.
four. Bake in preheated oven for 25-30 minutes or till a toothpick inserted into the middle comes out clear. Take away from the oven and permit to chill fully earlier than serving.
Three. Morning Glory Muffins
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 12
Elements
1 1/Three cups almond flour
2 tbsp coconut flour
2/Three cup unsweetened shredded coconut or flaked coconut
2 tsp floor cinnamon
1 tsp baking powder
½ tsp baking soda
pinch of salt
2 eggs
2 tbsp honey
1 tsp pure vanilla extract
1/four cup mashed banana
2/Three cup grated carrot
2/Three cup grated apple
1/Three cup chopped pecans plus additional for topping
Instructions
1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups. Put aside.
2. In a bowl mix the almond flour, coconut flour, shredded coconut, baking soda, baking powder, cinnamon and salt. Put aside.
Three. Within the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey till pale and fluffy, about Three-5 minutes. Add the mashed banana, vanilla extract, grated carrot and grated apple and beat till properly mixed. Add within the almond flour combination and beat till easy. Fold within the chopped pecans. Scoop the batter into the ready muffin cups. Sprinkle with additional chopped pecans.
four. Bake in preheated oven for 30-35 minutes or till a toothpick inserted into the middle comes out clear. Take away from the oven and permit to chill fully earlier than serving.
four. Paleo Pumpkin Chocolate Chip Muffins
Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 12
Elements
1/Three cup almond flour
½ teaspoon baking soda
pinch of salt
2 eggs
½ cup coconut sugar
¼ cup maple syrup
1 cup pure almond butter
½ cup do-it-yourself or canned natural pumpkin puree
1 tsp pure vanilla extract
½ cup darkish chocolate chips, plus extra for topping
Instructions
1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups. Put aside.
2. In a bowl mix the almond flour, baking soda and pinch of salt. Put aside.
Three. Within the bowl of a stand mixer fitted with the paddle attachment beat the eggs, coconut sugar and maple syrup till pale and fluffy, about Three-5 minutes. Add the almond butter and pumpkin puree and beat till properly mixed. Add within the almond flour combination and beat till easy. Gently fold within the chocolate chips. Scoop the batter into the ready muffin cups. Sprinkle with additional chocolate chips.
four. Bake in preheated oven for 20-25 minutes or till a toothpick inserted into the middle comes out clear. Take away from the oven and permit to chill fully earlier than serving.
5. Paleo Candy Potato Muffins
Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 12
Elements
1 cup almond flour
½ tsp baking soda
½ tsp baking powder
1 tsp floor cinnamon
½ tsp floor nutmeg
pinch of salt
2 giant eggs
1/Three cup honey
1 medium apple
1 medium candy potato, peeled and cubed
four tbsp almond butter
Three tbsp chopped walnuts
Instructions
1. In a saucepan place the candy potatoes and canopy with water. Convey to a boil over excessive warmth then cut back the warmth to medium, and simmer till the candy potatoes are tender, about 20-25 minutes. Take away from warmth and drain properly. Return the candy potatoes to the saucepan and mash with a potato masher till easy. Put aside ½ cup and reserve the remainder for one more use.
2. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups. Put aside.
Three. In a bowl mix the almond flour, baking soda, baking powder, cinnamon, nutmeg and salt. Put aside. Grate the apple and squeeze it properly. Put aside.
four. Within the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey till pale and fluffy, about Three-5 minutes. Add the almond butter, grated apple and ½ cup of candy potato puree and beat till properly mixed. Add within the almond flour combination and beat till easy. Scoop the batter into the ready muffin cups. Sprinkle with chopped walnuts.
5. Bake in preheated oven for 25-30 minutes or till a toothpick inserted into the middle comes out clear. Take away from the oven and permit to chill fully earlier than serving.
(You might also like: Paleo Banana Muffins)