Paleo Breakfast Muffins Recipe

Name: Paleo Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup almond flour; 1/3 cup coconut flour, sifted; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/8 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/4 teaspoon salt or 1 pinch sea salt, for better flavor; 6 eggs; 2 teaspoons pure vanilla extract; 1/3 cup pure maple syrup; 1 cup finely shredded carrot; 1 cup finely shredded zucchini; 1/2 cup finely unsweetened dried shredded coconut; 1/4 cup chopped raw walnuts; 1/3 cup raisins; 1/4 cup raw pumpkin seeds

Servings: persons

1/2 cup almond flour
1/3 cup coconut flour, sifted
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt or 1 pinch sea salt, for better flavor
6 eggs
2 teaspoons pure vanilla extract
1/3 cup pure maple syrup
1 cup finely shredded carrot
1 cup finely shredded zucchini
1/2 cup finely unsweetened dried shredded coconut
1/4 cup chopped raw walnuts
1/3 cup raisins
1/4 cup raw pumpkin seeds

1
Directions:
2
Preheat oven to 350u00b0F.
3
In a small bowl, mix together the dry ingredients.
4
In a med sized bowl, whisk the eggs until light & frothy. Add the vanilla extract & maple syrup, & whisk to combine.
5
Stir the carrots, zucchini, coconut, walnuts, raisins, & pumpkin seeds until incorporated.
6
Line a 12 cup muffin tin with paper liners. Divide the batter evenly among the muffin cups, filling each one about 3 quarters of the way up.
7
bake muffins for 25-30 min or until they are browned and the centers are set & spring back to the touch.
8
Place the tin on a wire rack, & let cool for 10 minute Then remove the muffins from the tin & cool completely.
9
Store the muffins in a airtight container in refrigerator or freezer.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup almond flour, 1/3 cup coconut flour, sifted, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, and more.

Yes, Paleo Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paleo Breakfast Muffins

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