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. There's no excuse not to eat breakfast anymore.
I do like to make something special for the weekends and that's when I got the idea for these muffins. Very lightly sweetened and perfect for breakfast. The protein from the almond flour and eggs help keep you full. I used fresh blackberries and raspberries, but use whatever berry or fruit you have. I think cinnamon and raisins would be delicious as well- one of my favorite pairings.
My husband had a hard time not eating all of these on the night I made them. I needed to take pictures the next day- otherwise they would have disappeared. Once pictures were taken he had approximately 634 for a snack. Or something like that.
The inside is so moist, yet fluffy. Not dry at all. These can be stored on the counter for 2 days. After that put them in the fridge (if there are any left) to keep them fresh.
Did I mention this come together in one bowl? How awesome is that!?! I love simple, quick recipes and I always try to use as few dishes as possible.
These are a great make ahead breakfast that you can bake on the weekend and eat all week long. But they're also easy enough to whip up on a weekday too!
You will love how incredibly delicious these are, how fast and simple they are, and how they're healthy too! You can feel good about eating these muffins for breakfast or any time of day. Here are some more muffins to try:
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Paleo Breakfast Muffins
Ingredients
- 2 tablespoons melted coconut oil
- 1 tablespoon honey
- ½ cup unsweetened apple sauce
- 3 eggs
- 1 teaspoon vanilla
- ½ cup almond milk
- 2 ½ cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup mixed blackberries and raspberries or fruit of choice
Instructions
- Preheat oven to 350° and line a muffin tin with 12 parchment liners.
- In a large bowl, mix the coconut oil, honey, applesauce, eggs, vanilla, and almond milk. Stir until fully combined.
- Add in the almond flour, coconut flour, baking powder, and salt.
- Stir until just combined and no chunks are left.
- Evenly distribute between the 12 muffin tins.
- Push berries in on top and bake for 20-22 minutes.
- Can be stored one day on the counter, an longer than that store in the fridge.
Nutrition Information
Ashley says
Mine seem dense and thick. Needing more than 22 minutes to bake. Any tips? The batter wasn’t smooth for me.
Jessica DeMay says
Hi Ashley- I'm sorry about that. Did you sub any ingredients?
Camelia Marcu says
Those look so yamy! What is apple sauce,how you make it? You just blend an apple or you cook it?
Jessica DeMay says
Hi Camelia- I just buy applesauce. You can cook and apple and blend it though if you want.
Nicole Jacobson says
I made the recipe with lemon zest and blueberries with a dash of nutmeg. It was delicious!! Do you have the nutritional information on this recipe? I’m starting a keto genie diet and would love to know the protein, fat and carb count on this.
Jessica DeMay says
Thanks for trying them, Nicole! I don't calculate calories, but you can use a site like My Fitness Pal to figure it out if needed. I know these wouldn't be considered keto with the applesauce.
Mary Ann says
These were delish!! I baked them for 22 mins. in a 350 oven, but the top was still a little wet, and too much of the muffin stuck to the paper cups even after letting them sit awhile. Any suggestions?
Larry C says
I just made these - and they are ok. But I’m thinking, banana with nuts and some cinnamon would be perfect with this batter.
Jessica DeMay says
Hi Larry- thanks for trying my recipe. I think that sounds like a delicious combo! Hope you try it!