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 sweetness, almond flour and coconut give a hearty texture, while the egg adds moisture. These paleo breakfast muffins are great to wake up to, and so scrumptious you’ll want to make an extra batch to snack on.
Store in a covered container on the counter for up to 5 days. They also freeze excellently!
Ingredient notes
A few things you need to know …
- Ripe bananas: Make sure they are ripe as this is what sweetens the muffins.
- Almond flour: Made from ground almonds to serve as the main flour replacement.
- Shredded coconut: I prefer to use unsweetened coconut as the bananas already provide a lot of sweetness.
- Chopped toasted walnuts: Chopped pecans make a great substitute
- Raisins: I know these are hotly contested, but I love them. If you disagree, feel free to leave them out.
Why I think paleo breakfast muffins are 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 creates a harmonious balance of flavors. The natural sweetness of the banana complements the nuttiness of the almond flour, the coconut adds a tropical twist, and the spices lend a warm, 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.
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.
Great recipe even though I changed a few things for personal preferences. I only used 1/4 cup raisins and instead of chocolate chips used 1/4 cup chopped pineapple. I used coconut extract instead of vanilla. I soaked raw walnuts in a little water sweetened with honey, drained well and sprinkled them on top before baking. I made 6 jumbo muffins but had a little too much batter so I will play with this recipe a little more. I used a silicone jumbo muffin pan greased very will with coconut oil but they still stuck quite a bit. thank you this was a great tropical recipe
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!
Oh, and I only had medium sweetened shredded coconut, but that didn’t make them too sweet. Thank you Kristen so much. I will be trying your other recipes for sure! 👏🌞
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. 🙂
Do you think you could sub cassava four for almond flour? My hubby can’t have nuts.
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. 🙂
Can these be left out or should they be refrigerated?
I leave them in a covered container on my counter. 🙂
These are delicious! I omitted the coconut, walnuts and raisins so my baby can partake. They’re so moist and the perfect amount of sweetness.
These muffins are moist and very delicious!
OMG these are amazing ? I don’t want to share them with my family!!!
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. 🙂
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. 🙂
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/ 🙂