Paleo breakfast muffins

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Paleo muffins

These muffins are really healthy, so you will feel good about eating them. Only good ingredients, no added or refined sugar. The muffins are rich in fiver, protein, vitamins and minerals. They are perfect for meal prep and can be a great breakfast option or snack.

I like making these in the weekends because I have more time to concentrate on good stuff. They are lightly sweetened, which is perfect for breakfast. The protein from eggs and flour will give your body a lot of energy. You can add berries to make it sweeter, my favorites are raspberries and blackberries. Raisins and cinnamon are really delicious here, so don’t be afraid to experiment.

Paleo breakfast muffins

Even though it says "Paleo", it is really delicious. These muffins are sugar-free, grain-free and dairy-free. And you don't need to be on a diet to love this recipe. If you want something healthy and tasty in the morning, you should give these a try.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 185 kcal

Ingredients

  • 15 ml coconut oil
  • 4 ripe bananas
  • 4 eggs
  • 200 ml almond flour
  • 15 ml vanilla
  • 15 ml cinnamon
  • 7 ml baking soda
  • 5 ml ground allspice
  • 5 ml ginger
  • 5 ml cloves
  • 5 ml sea salt
  • 225 ml coconut
  • 125 ml toasted walnuts, chopped
  • 125 ml raisins
  • 125 ml chocolate chips, paleo

Instructions

  1. Preheat the oven to 350F. Take a muffin pan and line it with liners. Melt the oil over medium heat. If you don't have toasted walnuts, place them in the oven while it's heating up. 5 minutes is enough for walnuts to get cooked.

  2. Take a bowl, add all the ingredients except walnuts, raisins, coconut, chocolate chips, and beat with a beater until everything is very well mixed. Add the rest of the ingredients to the mixture. Make sure they are well combined.

  3. Pour the mixture into the muffin pan, fill every lined to the top. Bake for 30 minutes. Test muffins with the toothpick: insert it in the middle, if it comes out clean, your muffins are ready.

  4. Take them out of the oven, let them cool for 5 minutes. Transfer the muffins on a cooling sheet. Serve warm.

Ingredients

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