Turning traditional banana bread into Paleo, portion-controlled muffins is a lot easier than you’d think! Simply swap out the refined flour for the coconut kind and eliminate any added sugar to get grain-free goods with pure banana flavor.
Between the sweet and tart peaches and the spicy ginger, these muffins are satisfying no matter what kind of flavor you’re looking for. They even manage to sneak grated carrots in to give each serving a vitamin and fiber boost.
Baking a Paleo muffin often calls for mixing up several different types of flours. This one keeps things simple by opting only for almond flour, which is responsible for giving this batch its light texture and subtly nutty taste. To keep it totally Paleo, just make sure the apricot jam “glaze” on top is sweetened only with fruit.
When you can’t bake with grains, you have to get creative with what’s at the base of your muffins. This recipe uses a carefully measured mix of almond, coconut, and tapioca flours mixed with sweet potato puree for an extra fluffy texture natural sweetness.
Crusted with a blend of coconut sugar and almond flour, and studded with chunks of apples at their core, these cinnamon-spiced muffins give you something to love both inside and out. The fruit even gets slightly gooey in the oven, giving you all the taste of an apple pie without the work of having to roll out a crust.
Although a lemon poppy seed muffin is a bakery staple, it doesn’t often come in the Paleo variety, so make this 30-minute, grain-free version at home. These contain a good amount of ghee and coconut flour, but they avoid being too dense thanks to the bright additions of the citrus juice and zest.
With butternut squash and a whole orange in the batter, there’s no need for artificial dyes to achieve that bright, sunny color. But the produce isn’t just there to make these beauties look pretty; their natural sweetness takes away the need for additional honey, making these muffins even better for your blood sugar.
In any other recipe, the peanut butter and zucchini pairing might raise eyebrows. But when it comes to Paleo muffins, the combo makes perfect sense. The veggies add fiber and keep the baked good from getting dry, and the peanut butter provides healthy fats some pretty tasty flavor.
If getting fruit into your diet is a struggle, reach for one of these muffins. They’ll taste like dessert, but they’re bursting with blueberries, there’s applesauce in the batter, inching you closer to your fiber needs for the day.
Want to eat chocolate for breakfast and get away with it? This might be one of the best ways to do it. Unsweetened cocoa powder makes sure they have lots of chocolaty flavor without a ton of added sugar, but the smattering of chocolate chips still makes each bite feel like a fun morning treat.
With shredded carrots and raisins, these could pass as the muffin version of carrot cake. A pinch of cardamom powder doesn’t only make them smell irresistible, it also does a great job of adding a slightly spicy edge to pair with the milder veggies.
These days, we’re used to associating pumpkin with pies or sweet lattes, but this recipe is a reminder that it’s just as tasty in savory form. The veggie keeps these muffins nice and soft, while toasted pine nuts add crunch for contrast, and fresh rosemary and sage give them an earthy feel.
These fall-inspired muffins offer warm notes of pumpkin and sage, and a slight sweetness from the shredded apples in the mix. They’re a great way to start the day with comforting flavors.
Crammed with root veggies like carrots and parsnips, these are practically a salad in muffin form. They’re also held together with pureed navy beans and chickpea flour instead of eggs, making them totally suitable for Paleo eaters who are also vegan.
While zucchini is often used in sweet muffins, the veggie is perfectly suited for savory ones too. Here, it’s stirred into an almond flour batter, with chia seeds in place of eggs as the binder and lemon pepper for a surprising but welcome kick.
One of the best parts about these muffins—apart from how good they taste—is how they can be adapted according to the ingredients you have on hand. Don’t have ghee? Use coconut oil instead. Out of coconut milk? Any other nondairy kind will do. Got Swiss chard instead of kale? That’ll work. As long as your substitutions are grain- and dairy-free, you’ll still end up with a Paleo muffin.
Grated sweet potato takes the place of flour in these hearty muffins, while a spiced, diced chicken and garlic mixture adds protein and bulk. A serving or two of for breakfast should keep those mid-morning munchies at bay.
If you opt for the sunflower seed base, these beef and veggie muffins are totally nut-free, making them perfect for bringing to school or work. Coconut oil, chia seeds, and eggs give them even more healthy fats for staying power.
If you can’t put the ham and egg pairing in a breakfast sandwich, put it in muffins instead! To give it more substance without piling on the carbs, this super-simple, four-ingredient recipe also adds kale and riced cauliflower to the mix—no flours or fancy seasonings required.
Combining sweet potatoes and maple syrup with almond butter and smoked bacon, these muffins strike a mouthwatering balance between sweet and savory. That’s all we’ll say, since we know we had you at bacon.
Give your muffins some meaty substance without actual meat by using mushrooms instead. Bake them into an almond flour batter and you’ll end up with results that are light but filling.