Paleo breakfast muffins are the perfect grab and go breakfast solution! This grain free muffins recipe makes delicious, fluffy, healthy muffins that are great for busy mornings or afternoon snacks.
These muffins are not only grain free, but they are healthy and delicious! I made a recipe video so you can see how easy these paleo muffins are to make!
School is underway and our mornings are beyond crazy right now. If your mornings are crazy too…here are some great ideas for an easy breakfast.
Paleo breakfast ideas
If you are looking for more easy paleo breakfast ideas, try this Paleo Pear and Cinnamon Muffin recipe, Baked Eggs in Honeynut Squash, or this Butternut Squash Egg Cup recipe. You can also enjoy any of these handheld muffins so you can enjoy your breakfast on the go.
Making sure my kids get a healthy breakfast is really important to me on days like this. Thank goodness for this easy paleo muffin recipe. In case you want to see more delicious muffin recipes, here are my kids’ favorite gluten free muffin recipes.
Our crazy morning routine
Around 7:00 am, I make the first attempt to wake up my kids. My son is famous for yelling “getting dressed” out of his room to us, then promptly closing his door and returning to bed. He has to leave before 8:00 am, so I poke my head into his room around 7:20 to really get him moving. So far he hasn’t been late, but he and his friends definitely cut it close!
My daughter is in high school and the traffic getting her to school is unlike anything I have ever seen. We have to be out the door by 7:40 for her carpool. There is only a single road that goes to the school, and it has about 7 stop signs between where we get onto the road and our final destination. There have even been several days where I have to drop the girls off on the route because they can walk faster than I can get through the traffic.
If I look at our mornings from an outsider’s eyes, I would probably burst out laughing. It is pretty comical when your son runs downstairs with a shirt on backward, five minutes before his carpool is scheduled to arrive.
Coconut flour muffins
I used coconut flour to make these carrot muffins grain free! Coconut flour is easy to use, but there are some things you need to consider when baking with coconut flour. First, coconut flour will absorb a LOT more liquid than regular flour. Make sure you increase the percentage of liquid in a recipe by at least 1/3!
First, coconut flour will absorb a LOT more liquid than regular flour. Make sure you increase the percentage of liquid in a recipe by at least 1/3! Second, coconut flour has a different texture than plain gluten-free flour. Some people add a little almond flour to help with the texture. This is always optional.
My muffin recipe is wheat free, gluten free, refined sugar-free, dairy free, and completely Celiac safe.
This recipe is perfect for anyone looking for paleo diet recipes.
I always worry the kids won’t have enough time to eat breakfast. These grain-free muffins are perfect for these types of mornings. Each paleo carrot muffin is low sugar, and full of protein and nutrition.
And even better, my kids like them.
- Blueberries and other fruits
- Chopped nuts are delicious in these muffins
- Try apple and cinnamon to make a nice fall muffin
- Add a scoop of protein powder if you would like this to have a higher protein amount.
(I updated the photos in this post. Here is one of the older pictures so you can see my earlier batch!)
If you love paleo treats, you must try these Paleo Carrot Cake Magic Cookie Bars by Food Faith Fitness.
More Delicious Paleo Recipes to Try:
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Things You Need To Make This Paleo Muffin Recipe:
- Arrowroot starch helps make these muffins light and fluffy.
- You can buy Coconut flour in many places. It is a staple in paleo baking.
- Almond flour adds a protein pack to these nutritious muffins.
How to make paleo carrot muffins:
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum
- 1/3 cup arrowroot starch
- 1/8 teaspoon salt
- 3 large eggs
- 2/3 cup maple syrup, Grade B
- 1 teaspoon vanilla
- 2 large carrots, shredded
- 3 tablespoons water
- 1/4 cup coconut oil, melted
- 1/2 cup chopped nuts
- Preheat the oven to 350 degrees.
- In a small bowl, add all wet ingredients and shredded carrots. Mix well.
- In a large bowl, add all dry ingredients and whisk to blend.
- Pour in wet ingredients and mix very gently.
- Line a cupcake tin with paper liners and fill each one 3/4 with the batter.
- Bake 15 minutes, or until done.
- Remove from the oven and place onto a cooling rack.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 217 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 47mg Sodium: 63mg Carbohydrates: 17g Fiber: 2g Sugar: 12g Protein: 5g
More Yummy Muffins to Try!