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.
Made these for a camping trip and they tasted great and were useful when my toddler needed quick sustenance that I knew she’d love eating. Delicious.
That’s a great idea to take them camping!!
These t turned out great! I used 5 small bananas but then the batter looked wet so I added more almond flour. Also left out the coconut as I’m not a fan. Obviously a flexible recipe as they turned out perfect. Thanks!
I halved the recipe (6 muffins) to test it out today for breakfast. Only made a few small changes: replaced almond flour with cassava flour (same ratio), replaced allspice with pumpkin spice, did not measure the “filling” items and just did small handfuls each of: chopped raw walnuts, chopped raw pepitas (pumpkin seeds), raisins, unsweetened coconut shreds, and mini non-dairy chocolate chips (EnjoyLife brand). The recipe came together very easily. I used parchment paper liners as well. Baked for 25 min, then let cool 5 min in the tin before transferring to a cooling rack. Smelled amazing and tasted great! I froze half of them for later and will definitely make a bigger batch next time. This recipe seems very flexible and I can imagine switching out the “filling” items in different ways in the future. This one is a keeper!
I’ve tried a number of paleo, no sugar added recipes. These are some of the best. Did not use chocolate chips.
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