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.
Roxana Garcia says
Hi....I started with this change a few weeks ago. Now the ingredients say almond milk and in the description says cashew milk. What is it really? Or does not it matter?
Jessica DeMay says
Hi Roxana- thanks for catching that. It doesn't really matter. Just a dairy free milk that you like. I hope you enjoy them!
Roxana Garcia says
Thank you!!!?
Martha says
Have you ever tried to just mix the berries in? I was thinking of mixing blueberries in.
Jessica DeMay says
Hi Martha- I haven't, but I think that would work great. Enjoy!
Heather says
These are fantastic! I loaded the tops of ours with berries. My kids are going to be so happy in the morning. Thx u!
Jessica DeMay says
You're welcome, Heather! Thanks for trying my recipe! Hope your kids love them!
Tim Perez says
Hey There! These taste amazing but do you have an idea as to the nutritional facts for these muffins?
Jessica DeMay says
Thanks, Tim! I don't calculate nutrition facts for my recipes, but you can use a site like My Fitness Pal to calculate it if you want. Thanks for trying my recipe!
Laurine says
Hello!
What's "½ cup unsweetened apple sauce" in french ? I don't understand...
Thanks!!!!
Jessica DeMay says
Hi Laurine- apple sauce is apples cooked down until they are liquidy and smooth. Here in the US you can buy it in the store, but a lot of it is sweetened. Unsweetened has 1 ingredient- apples! Or you can make it homemade by cooking peeled, chopped apples on the stovetop until the breakdown. I hope that helps and let me know if you have any other questions.
Madame Laillet says
Applesauce is compote de pomme for the French speakers out there! 🙂
Jessica DeMay says
Thanks for that info!
Bon Farmer says
Any adjustments needed if I use frozen berries?
Jessica DeMay says
Hi Bon- I'm not completely sure, but it should be the same. Maybe bake for a couple extra minutes, just keep an eye on them. Hope you enjoy!
Annie says
Would you know how much almond flour in grams by any chance?
Thanks
Jessica DeMay says
It is 240 grams- I hope you try them!
Jamie says
Do you think I could make these with some fresh lemon and poppy seeds? I need to make more almond flour!
Jessica DeMay says
Hi Jamie! Yes, I think that would work great. That sounds delicious and I need to try that! Enjoy 🙂
Brandi says
Made these exactly as directed. Easy and delicious - love how they aren't super sweet.
Side note: I live in Denver also and did not have issues with how these came out in higher altitude.
Thanks for sharing!
Jessica DeMay says
You're welcome, Brandi! Thanks for trying them- I'm so glad you like them. And thanks so much for that high altitude tip- that's so helpful 🙂
Jodi says
Hey I was hoping to make these and I usually have all the ingredients around the house except for apple sauce. Any ideas for a substitute?
Thanks!
Jessica DeMay says
Hi Jodi! Great- I hope you love them! Bananas would work, but obviously change the flavor. You can try increasing the oil or almond milk, I would say not the whole 1/2 cup because applesauce isn't as liquid, but maybe 1/4 cup or so? I'm not for sure but I hope that helps a little. Let me know if you have any other questions. Enjoy!
Jacqueline says
I found this recipe on Pinterest a few weeks ago and have made it 3 times now. I'll probably make a 4th batch next week! It's by far my favorite healthy muffin recipe. Thanks so much for sharing.
Jessica DeMay says
Thanks, Jacqueline! You're welcome- I'm so glad you like them!! Thank you for taking the time to leave the great feedback 🙂