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 ā despite being grain-free, dairy-free, sugar-free, and gluten-free, they certainly are not flavor-free!
Turn the volume up on the banana and chocolate with this chocolate paleo banana muffins recipe.
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:Ā For moisture and taste.
- Ripe bananas:Ā Mashed up to contribute natural sweetness.
- Large eggs:Ā To bind the muffins together.
- Almond flour:Ā Made from ground almonds to serve as the main flour replacement.
- Vanilla: For a dash of delicious sweetness.
- Baking soda:Ā Helps the muffins rise, giving them a light and fluffy texture.
- Spices:Ā Ground allspice, ginger, cloves, ground cinnamon, and sea salt for warmth and flavor.
- Shredded coconut:Ā Unsweetened coconut makes these irresistible.
- Chopped toasted walnuts: Adds a nutty crunch.
- Raisins:Ā Add sweetness and texture.
- Paleo Chocolate: For that hint of indulgence.
How to make paleo breakfast muffins
These paleo breakfast muffins are a one-bowl wonder! Follow these simple instructions:
- Set the stags: Preheat the oven to 350 degrees Fahrenheit and get the muffin tin ready with muffin liners.
- Mix it together: In a large bowl, combine the melted coconut oil, mashed bananas, eggs, almond flour, vanilla, spices, and salt. Mix with an electric beater until blended and then stir in the shredded coconut, walnuts, raisins, and chocolate chips.
- Bake and enjoy: Fill up the liners in the muffin pan with the tasty batter and bake for 25-30 minutes. After baking, let them cool in the tin for 5 minutes before transferring them to a cooling rack. Enjoy!
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 ā you can make a batch in advance then enjoy a prep-free, no-cook morning, or have snacks on hand.
- Nutrition: Ensure you start your day off on the right foot and meet your dietary goals by having something ready to go. These are dairy-free, gluten-free, grain-free, and high in fiber.
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.
More paleo muffin recipes
Paleo Breakfast Muffins Recipe
Ingredients
- 2 tablespoons coconut oil
- 4 ripe bananas (mashed)
- 4 large eggs
- Ā¾ cup almond flour (almond meal)
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- Ā½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt
- 1 cup shredded unsweetened coconut
- Ā½ 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, Ā¾ cup almond flour, 2 teaspoons vanilla, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, Ā½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt, 1 cup shredded unsweetened coconut, Ā½ 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.
For more inspiration, check out all of our paleo recipes!
Super yummy and filling! I don’t really like coconut, but these are deicious! One problem though, they really stuck to the paper cups. Any idea how I might fix that? I don’t want to waste any of these delicious muffins! I used almonds instead of walnuts, but I woldn’t think that would hurt?? Thank you!!
One thing I’ve found with these muffins is that they need to cool completely before they come away from the liners easily. When I try while they’re still warm, they stick. If they’re totally cool and still sticking, a little spray of cooking oil could help next time.
These are so delish! Even non paleo eaters love them. Moist, flavorful, great toasted too. I forgot the chocolate chips and they are not needed, especially if you need to keep the carbs low. This is a great paleo breakfast.
Delicious! And so easy to make!
Hi Kristen,
I just made your muffins by doing 25% of all the ingredients so I could try them out first! This made 3 muffins. These are fantastic, and so moist and flavorful!
Love the almond flour. Didn’t have allspice or chocolate chips on hand, but they were still delicious. And I substituted small pieces of a date instead of raisins. That was good too. They were just a bit runny so to be safe I added around 2 tablespoons or so more almond flour!Ā
Oh, and I only had medium sweetened shredded coconut, but that didn’t make them too sweet. Thank you Kristen so much, such a healthy alternative. I will be trying your other recipes for sure! šš
I know these would no longer be paleo but can you replace coconut with oats (1:1 weight substitution of course!) or would they soak up too much moisture? I’m not a fan of dessicated coconut texture. Also as I’m going to have to convert volume to grams (I’m a European gal haha), I’m assuming 4 bananas = 2 cups? (1 cup = 225g banana, and 2 normal/medium-large bananas weigh 100-115g). Thank you for your advice!
These muffins are super flexible so I suspect that oats would work. š
Do you think you could sub cassava four for almond flour? My hubby canāt have nuts.Ā
I’ve honestly never cooked with casava flour before so I’m not familiar with how it works. If you’ve used it in other almond flour recipes before with success then I’d say it is worth a try. š
Can these be left out or should they be refrigerated?
I leave them in a covered container on my counter. š
These are delicious! I omitted the coconut, walnuts and raisins so my baby can partake. Theyāre so moist and the perfect amount of sweetness.
These muffins are moist and very delicious!
OMG these are amazing ? I donāt want to share them with my family!!!Ā
Haha I love it!
There is an app so i can export recipe without scrolling through waffle to get to it!! Hopefully this recipe is as exciting!
There is a click to the recipe button at the top of the page. You can also use the print button in the recipe card to print the recipe. š
Can you use frozen bananas that have thawed or will they come out of the oven kind of sticky?
We’ve made it with frozen then thawed bananas several times and it works well. š
These are a huge hit in our house. Adults + kids both love them! Love how there’s no added sugar apart from in the chocolate chips if you use them! Yum! Definitely making them again! Thanks Kristen!
You’re so welcome!!
FINALLY a paleo muffin worth eating! I have tried many recipes that were total fails. With the pandemic SIP orders I have been able to switch my workout to the morning. I needed something light and quick to grab before I hit the home gym. These muffins are SO good and exactly what I was looking for. I am not a spice fan so only added the cinnamon, and they are still amazing. Thank you for posting. I will be baking these again and again!
Love it! Thank you for the comment, Claudia!
I’m wondering if I can incorporate my freshly picked blueberry muffins…maybe instead of chocolate chips or raisins? Is this sweet enough for prechoolers…kid approved? Thanks!
Even without the chocolate chips, these are plenty sweet enough. If you want to add blueberries, I would recommend this recipe: https://www.theendlessmeal.com/paleo-blueberry-muffins/ š
Okay, I’ve never come back to comment on a recipe before. That has changed. We’re a gluten-free husband and dairy-free wife and I ran across this recipe in an email blog somewhere. IT IS THE BEST! We love it! It’s got flavor, moistness and sweetness without the added sugar. It’s now my total go-to recipe for muffins. And they’re not 500 calories a piece, so they make a great breakfast or afternoon snack- satisfaction without the trigger for another and another.
THANK YOU!
I’m so happy to hear the recipe was a hit! Thank you for coming back to review them!