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.
Sarah says
Can u make these muffins with all coconut flour?
Jessica DeMay says
Hi Sarah, you may be able to, but I'm not sure of the amount. It wouldn't be a one-to-one replacement. I would say maybe replace it with 3/4 cup- that's just an estimate though. Let me know if you do try it and how it comes out. You may want to check out my banana bread recipe that uses all coconut flour. Here is the link to that: http://www.jaysbakingmecrazy.com/2015/04/09/paleo-banana-bread/
I hope that helps! 🙂
Tristen says
Mine keep coming out soggy wet. Anyone have this problem? I do live at altitude (Denver area) so I'm not sure if that's my problem or what...
Jessica DeMay says
Oh no! I'm so sorry about that!! They should definitely not be soggy! The elevation could be the issue. I just looked it up and it looks like you may want to reduce the liquid (applesauce and milk) and increase the baking time. I'm not familiar with baking like that, so I can't give specific changes. I'm sorry, but I hope that was somewhat helpful. Let me know if you experiment with them and how they turn out.
Mara S says
216 calories a piece 🙂
Jessica DeMay says
Thanks, Mara!!
Katie Young says
Great idea! These look awesome! I have all the ingredients except almond flour and applesauce... Is there something else I could substitute the applesauce with? And perhaps use all coconut flour?
Jessica DeMay says
Thanks Katie! Okay- I definitely think mashed banana would work great in place of the applesauce, but the flour might be a little more tricky. It's not a 1 to 1 substitute, so I'm thinking maybe a cup of coconut flour instead of the almond. That is a total guess though. You may want to check out my banana bread that uses all coconut flour. Here is the link: http://www.jaysbakingmecrazy.com/2015/04/09/paleo-banana-bread/
I hope you try one of these recipes- let me know!! 🙂
Christina says
these sound yummy but my child has a coconut allergy...what would you use as a replacement for these muffins?
Jessica DeMay says
Hi Christina! You could try using all almond flour- maybe an additional 1/4 cup and use melted butter or ghee in place of the coconut oil. I hope you try them and they turn out good. 🙂
Melaney says
Do you think these would freeze okay?
Jessica DeMay says
Hi Melaney! I'm not sure how well they would freeze- they honestly don't last that long in our house 🙂 I have kept them in the fridge for 4-5 days and that works great. Let me know if you try freezing them and if it works.
Sheila says
I froze some and they were fine. Took a few out of the freezer at a time to thaw in fridge.
Jessica DeMay says
Great to know, Sheila! Thanks for the tip!!
Bee says
What's the nutritional info for these? Aka calories per serving?
Jessica DeMay says
Hi Bee! We actually don't count calories so I'm not sure of the nutrition info. There are many nutrition calculators online that you can plug the ingredients into and find out the calories. I hope you try them- they are so good!
Tim Perez says
Nicole G. says
I love these muffins as a special treat! The only thing I noticed and changed was I swapped out the baking powder with baking soda. When I made my first batch with the powder (according to original recipe), they crumbled instantly.
Also, my boys enjoy the ones I make with dark chocolate chips...slight indulgence!
Jessica DeMay says
Thanks Nicole! I'm so glad you and your boys enjoy them!! 🙂 Thanks for the feedback- that's interesting. I've made them a few times since then and never had that problem. I appreciate you letting me know though in case anyone else has that issue.
Chocolate chips sound like an amazing addition!
Rebekah @ Surviving Toddlerhood says
These look delicious! I love the fresh fruit on top.
I don't like baked good at my house either because I think I have to eat them all in the first 24 hours of being made....
Jessica DeMay says
Thanks Rebekah! Haha- I agree! Baked treats go FAST around here!! 🙂
Jenna says
These look like a delicious, healthy muffin you can eat without feeling guilty at all!! Love how there is almond flour in them!
Jessica DeMay says
Thanks Jenna!