For those following a paleo diet, finding convenient and compliant breakfast options can sometimes be a challenge. However, with a little creativity, you can enjoy delicious and nutritious muffins that align with your dietary goals. These paleo-friendly muffins are not only easy to make but also provide a satisfying and wholesome start to your day. Here are some fantastic paleo diet breakfast muffin recipes to try.
Paleo Blueberry Muffins
These paleo blueberry muffins are a sweet and cozy way to start your morning. These muffins taste just like bakery muffins but they’re good for you! They’re moist, fluffy, and have a burst of fresh blueberries with every bite. These gluten-free muffins are light, fluffy, perfectly sweet, and studded with fresh, juicy blueberries. Enjoy these Paleo Blueberry Muffins for breakfast without the sugar crash! They are paleo, gluten-free, dairy-free and refined sugar free, but taste like a delicious bakery muffin!
Ingredients
- Dry Ingredients: Almond flour, tapioca flour, and coconut flour often form the base of gluten-free flour blends. Combine coconut flour, almond flour, baking powder, baking soda, salt, and cinnamon in a small bowl.
- Wet Ingredients: Coconut oil, almond butter, mashed banana, maple syrup, vanilla extract, and eggs.
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with parchment liners.
- Combine Wet Ingredients: In a large glass mixing bowl, melt together coconut oil and almond butter (about 1 minute on high). Stir until combined. Add mashed banana, maple syrup, and vanilla extract, and mix well. Incorporate the eggs and stir until the mixture is smooth.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients and mix until completely combined. Avoid overmixing to maintain a light texture.
- Add Blueberries: Gently fold in fresh blueberries. If using frozen blueberries, thaw and drain them in a colander to remove excess water. Toss them with 1 to 2 tablespoons of almond flour before adding to the batter to prevent them from sinking.
- Bake: Pour about ¼ cup of batter into each muffin well, filling it about ¾ of the way full. Bake in the preheated oven for 20-25 minutes, or until the tops are set, golden brown, and a toothpick inserted in the center comes out clean.
- Cooling and Storage: Let the muffins cool in the pan for about 5 minutes before gently removing each muffin from its well and transferring them to a wire rack to cool completely.
- Enjoy: Spread them with honey butter, almond butter, etc.
Tips and Variations
- Sweetener: Honey or any other liquid sweetener can be used in place of maple syrup.
- Nut Butter: Any nut or seed butter can be used in place of almond butter.
- Freezing: These paleo blueberry muffins freeze beautifully! Make sure they are fully cooled to room temperature, then put them in an airtight, freezer-friendly container and store them in the freezer for up to two months!
- Reheating: Reheat these muffins in the microwave for 30-60 seconds per muffin!
- You can make this into paleo blueberry banana bread if you’d like!
Paleo Morning Glory Muffins
These Paleo Morning Glory Muffins are perfect for breakfast and snacking! This recipe is loaded with real-food goodies!
Ingredients
- Wet Ingredients: Eggs, sugar, syrup or honey, coconut oil, applesauce, orange zest and juice, and vanilla.
- Dry Ingredients: Almond flour, tapioca flour, coconut flour.
- Add-ins: Grated carrots, grated apples (squeezed to remove excess water), raisins, and pecans.
Instructions
- Preparation: Preheat your oven to 350° F (175°C) and line 2 muffin pans with 15 parchment liners.
- Combine Wet Ingredients: In a separate mixing bowl, whisk together the eggs, sugar, syrup or honey, coconut oil, applesauce, orange zest and juice, and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, combine the almond flour, tapioca flour, and coconut flour.
- Mix Ingredients: Fold in the grated carrots and apples (after squeezing out as much water as possible) then gently stir the dry ingredients into the wet until no flour spots show.
- Add Raisins and Pecans: Fold in the raisins and pecans.
- Bake: Fill the muffin liners just above the top, (batter will be thick). You will make 14-15 muffins. Bake for 23-28 minutes, until golden brown on top and set in the center.
- Cooling and Storage: Allow the muffin pan to cool on a wire rack for 10 minutes, then carefully remove the muffins from the pan (in their liners) and continue to cool to room temperature.
- Enjoy: Store muffins at room temperature for the first day (loosely covered) then in the refrigerator for up to 5 days.
Paleo Egg Muffins
These Paleo Breakfast Muffins are the perfect grab-n-go breakfast. Lightly sweetened with a nice burst of fresh fruit and so simple to make. These come together in one bowl! These are a great make ahead breakfast that you can bake on the weekend and eat all week long. You can feel good about eating these muffins for breakfast or any time of day.
Sausage and Broccoli Paleo Egg Muffins
These Paleo Egg Muffins with sausage and broccoli are an easy meal-prep recipe for a high-protein low-carb breakfast. A serving will give you 18 grams of protein! These muffin tin egg muffins are satisfying without cheese, so I added sausage to them.
Read also: Paleo Granola Recipes
Ingredients
- Protein: Sausage (sugar-free if following Whole30 or strict paleo)
- Vegetables: Broccoli (fresh or frozen)
- Eggs: The base of the muffins.
- Seasonings: Dijon mustard (sugar-free), salt, pepper, paprika (for color)
Instructions
- Prepare Ingredients: Cook the sausage by removing the casings, crumbling it into a dry non-stick skillet, and cooking over medium-high heat until browned. Drain any excess fat. If you are in a rush, buy precooked sausage or smoked sausage, and cut it into small chunks. Soften the chopped broccoli by microwaving it with 2 tablespoons of water for 2 minutes, or thaw and drain frozen broccoli.
- Mix Eggs and Seasonings: Beat the eggs with Dijon mustard, salt, and pepper. Strain the mixture to prevent spilling when pouring into muffin wells.
- Assemble Muffins: Coat the muffin tin generously with cooking spray. Layer the broccoli and sausage evenly into the muffin tins.
- Bake: Pour the egg mixture over the sausage and veggies, dividing evenly. Sprinkle paprika on top.Carefully so as not to slosh the egg all over the muffin tin, transfer them to the center of the oven and let them bake. They cook through surprisingly fast (about 20 to 25 minutes is all it takes.) They will puff right up.
- Cool and Serve: Let them cool a little bit in the muffin tin, then run a knife along the edges to make it easier to get them out of the pan. Then just pry them out of the muffin pan with a butter knife.
Tips and Storage
- Storage: Keep them on a platter covered with a layer of parchment then a layer of plastic wrap or I put them into two large glass storage containers.
- Reheating: Reheat in the microwave for 1 minute or in the oven (covered). They can also be enjoyed cold.
General Tips for Paleo Muffin Baking
- Flour Ratios: If you’ve experimented with Paleo baking at all, then you know that the ratio and types of flours used is critical to a good outcome. So I do not recommend changing the flours at all.
- Don't Overmix: You want to quickly blend the batter and immediately pour it into the muffin pan.
- Storage: Store muffins at room temperature for the first day (loosely covered) then in the refrigerator for up to 5 days. Paleo baked goods can get soggy - yes, it’s true!
Read also: Paleo Diet Delivered: What You Need to Know
Read also: Paleo Mayonnaise Recipe