Paleo Breakfast Muffins
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These tender and moist paleo breakfast muffins fuse together a delightful blend of creamy banana and coconut with warm spices, crunchy walnuts, and paleo chocolate and raisins to make an effortless breakfast option. You don’t have to be paleo to love these!
Who would have thought a muffin made without all of the things that make muffins taste good could still, you know, taste so good! Every ingredient plays its role: Banana provides the sweetness, the almond flour and coconut give a hearty feel, while the egg brings the moisture. These paleo breakfast muffins are great to wake up to, but they are so scrumptious that you’ll want to make an extra batch to snack on.
Ingredients needed
This is what you need for these easy paleo breakfast muffins:
- Coconut oil: For moisture and taste.
- Ripe bananas: Mashed up to contribute natural sweetness.
- Large eggs: To bind the muffins together.
- Almond flour: Made from ground almonds to serve as the main flour replacement.
- Vanilla: For a dash of delicious sweetness.
- Baking soda: Helps the muffins rise, giving them a light and fluffy texture.
- Spices: Ground allspice, ginger, cloves, ground cinnamon, and sea salt for warmth and flavor.
- Shredded coconut: Unsweetened coconut makes these irresistible.
- Chopped toasted walnuts: Adds a nutty crunch.
- Raisins: Add sweetness and texture.
- Paleo Chocolate: For that hint of indulgence.
Why are paleo breakfast muffins so good
These paleo breakfast muffins are so scrumptious. Here are a few reasons they should end up on your plate:
- Flavor combination: The mix of ingredients makes for a harmonious flavor balance. The natural sweetness of the banana complements the nuttiness of the almond flour, the coconut adds a tropical twist, and the spices introduce a warm and deep aroma to the muffins.
- Texture variety: The bananas are soft and moist, the raisins are chewy, the walnuts are crunchy, the paleo chocolate is bittersweet, and the almond flour mixed with eggs brings a tender texture.
- Muffins to-go: Muffins are so convenient – you can make a batch in advance then enjoy a prep-free, no-cook morning, or have snacks on hand.
Recipe FAQs
How do I store these?
Getting out of bed will be easier with these waiting for you! Store in an airtight container on the counter or in the fridge for 2-5 days.
Can I make this with frozen bananas that have thawed?
Yes, this recipe works just as well with thawed bananas.
What is the paleo diet?
This dietary approach sticks to foods that were available to our hunter-gatherer ancestors. It consists of eating whole foods such as lean meats, fish, vegetables, fruits, nuts, or seeds while excluding things like grains, dairy, legumes, or processed foods.
Paleo Breakfast Muffins Recipe
Ingredients
- 2 tablespoons coconut oil
- 4 ripe bananas (mashed)
- 4 large eggs
- ¾ cup almond flour (almond meal)
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt
- 1 cup shredded unsweetened coconut
- ½ cup EACH: chopped toasted walnuts, raisins, and paleo chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a muffin pan with liners. Melt the coconut oil in a small pan over medium heat. Note: If your walnuts are not already toasted, pop them in your oven and toast them while your oven is heating up.2 tablespoons coconut oil
- In a large bowl, add the melted coconut oil, mashed bananas, eggs, almond flour, vanilla, cinnamon, baking soda, allspice, ginger, cloves, and sea salt and beat with electric beaters until combined. Stir in the coconut, walnuts, raisins, and dark chocolate chips.4 ripe bananas, 4 large eggs, ¾ cup almond flour, 2 teaspoons vanilla, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt, 1 cup shredded unsweetened coconut, ½ cup EACH: chopped toasted walnuts, raisins, and paleo chocolate chips
- Pour the batter into the prepared muffin tin, filling each liner to the very top. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the middle of one of the muffins comes out clean.
- Let the muffins cool for 5 minutes in the tin then transfer them to a cooling rack to finish cooling.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
These are stunning, the best I’ve ever tasted. They freeze really well too. Thankyou so much Kristen for sharing your creative ideas
You are so welcome! I’m so happy you like the recipe!
Hi there, do you know how many grams of carbs are in each muffin? (Its not zero).
thank you
I’m new to Paleo and have been searching for a portable, acceptable breakfast. These muffins are FABULOUS! Thank you so much for sharing this recipe. I’ll be searching for more from you ?
What is the best way to store these? Can they be frozen? I can’t imagine a morning without them.
Once they’re cool I always store them in a resealable plastic bag and leave them on the counter or in a cupboard. They’re so great for mornings, aren’t they?!!
I’m so happy to hear you like them! Hooray!!
Hi! Do you happen to have an idea for an egg substitute for this recipe? Thank you!
I’m honestly not sure what would work. I would try looking for a vegan banana almond flour muffin recipe and see if you can find what that recipe uses for a binder. 🙂
My son recently had to go egg free, so I used “chia eggs” as a replacement. They turned out great! Thank you for the recipe!
Chia egg: 1 T chia seeds mixed with 3 T water in a bowl, and let sit 10 min or so = 1 egg
That’s so great to hear! It’s nice to have an egg free option!
Another option to replace eggs is with ground flaxseed & water .
1 tbsp of ground flax + 3 tbsp of water = 1 egg ?
Thank you so much for letting us know that works!
I recommend Bob’s Red Mill Egg Replacer. It work really great for baked goods!
Could I substitute the bananas for apple sauce? It’s silly, but I can’t eat bananas.?
I’m honestly not sure as I haven’t tried it. BUT … I’m working on a paleo apple muffin recipe that I’ll be sharing next week. Stay tuned!
Perfect!
Thank you so much!
Best muffins EVER! A bit runny, I added about a third cup coconut flour and voila, fabulously moist flavourful muffins! Gonna be my favorite breakfast for a long time! Thanks for the recipe!
Do you think I could sub carrot for coconut?
I haven’t tried it, but I imagine that carrot would be great, too!
Hi! Great recipe! I too was looking for a sugar-free replacement for bananas as previous commenter Brandi inquired about. I was thinking pumpkin puree (would compliment the spices well) but didn’t have any on hand so I subbed in 1 cup of unsweetened coconut milk yogurt (still dairy-free!) and it worked great! I was a little worried about the consistency of the batter as it seemed a little wet still (I guess this would also depend on the type of yogurt used) so I added an additional 1/4 cup almond flour and a tablespoon of coconut flour. Perfect! I also omitted the raisins (again going for sugar-free) and added pecans. I used Lily’s brand chocolate chips sweetened with stevia! voila totally sugar-free muffin! This would probably not be sweet enough for someone looking for a “sweet” muffin, but for me, being off sugar for a few months, they are great! Thank you! I love the combo of almond flour and coconut making up the body of the muffin, so satisfying! This was my intro to your blog, I’m following!
So happy to hear you like the recipe! And thanks for following the blog!!
Hi there, I am wondering what I could do for higher altitude baking for them to keep a better form. Mine over expanded… I hope I didn’t over do it with the baking soda! Thank you! 😉
I really don’t know much about cooking at altitude … I live at sea level. I would simply make a couple extra. 🙂
Is there any way to replace the eggs plz
You could try chia or flax eggs, but I haven’t myself so I can’t guarantee it will work. Fingers crossed!
Hi there, I’m not supposed to have that much sugar (that is in bananas). Is there a substitute that you could put in instead of bananas? Like dates possibly? Thank you, I cannot wait to try these muffins !
Since bananas make up such a big part of the recipe, I’m not sure I can offer a replacement. I do know that dates have more sugar than bananas, so if you’re trying to cut back on sugar I wouldn’t go that route. I would probably Google banana-free paleo breakfast muffins and see if you can do a mashup of this recipe and another.
Sorry I can’t be of more help!
She could try apple
That’s a great idea!
I love these muffins! I was able to get more than 12 muffins. I made 12 regular size and 12 mini muffins. Just want to know what size muffins pan are you using.
I’m so happy to hear you love these! I do, too. 🙂
I have an ancient, but regular sized, muffin tin. I do fill them so they’re almost overflowing before I bake them.
I made these over the weekend for the boyfriend. He needs a dense but light, easy/grab-and-go breakfast before his workouts. I’ve been trying to find something to replace his crappy protein bars. (Gross.) These muffins NAILED it! And they’re soooo good! We’ve been eating them in the morning and for dessert! 🙂 They’re moist and firm with the perfect crunch and sweetness. Yummmm!!
This just made me so happy to read! Hooray for replacing crappy protein bars with tasty breakfast muffins!
you don’t say what to do with the 2T coconut oil
You’re right! Thank you for pointing that out. They go into the bowl with the bananas. 🙂
This would be so good as banana bread, too! I think I’m going to have to try that now. 🙂
HOW CAN I THANK YOU?!! MY COMPUTER SKILLS ARE K-1, AND HOPEFULLY I WILL IMPROVE. I WILL MAKE THE MUFFINS THINKING OF YOUR KINDNESS.
No problem at all! I hope you love the muffins as much as I do!
I would appreciate “print or printer ready” recipe. How do you make it without taking the computer to the kitchen??????? Thank you, Lana.
There is a print button right underneath the photo that is in the recipe. If you click that, you’ll get a printer friendly recipe page. 🙂