Paleo breakfast muffins are the perfect grab-and-go breakfast solution! This gluten 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!
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. 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.
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.
Why these breakfast muffins are great:
My muffin recipe is wheat-free, gluten free, refined sugar-free, dairy-free, and completely Celiac safe. They are perfect for anyone who is trying to avoid eating grains, and for those who prefer unrefined sugars.
I always worry the kids won't have enough time to eat breakfast. These grain-free muffins are perfect for busy mornings. Each paleo carrot muffin is low sugar, and full of protein and nutrition. And even better, my kids like them.
If you love muffins as much as we do, check out all of my delicious gluten free muffin recipes!
- Coconut flour - This grain-free flour is a great flour, but it always needs to be combined with other flours. Note it absorbs a LOT more liquid than standard gluten free flours.
- Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
- Maple syrup - This is a wonderful low glycemic sweetener to use instead of sugar.
- Coconut oil - You can also use avocado oil, though the coconut oil adds some delicious sweetness to this healthy carrot muffins recipe
- 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.
Recipe step by step directions:
Step 1: Add the dry ingredients to a bowl and whisk to blend.
Step 2: Whisk your wet ingredients in a bowl.
Step 3: Add your shredded carrots to the wet ingredients.
Step 4: Pour the wet ingredients into the dry ingredients and mix. I like to let the batter sit for about 10 minutes to let the coconut flour really absorb the liquids.
Step 5: Use an ice cream scoop to put the batter into each lined muffin section. Bake at 350º F for 22-25 minutes until done.
Tips and Recipe FAQ:
Coconut flour baking tip: The first thing to know about coconut flour is that it will absorb a LOT more liquid than regular flour. Make sure you increase the percentage of liquid in a recipe by at least ⅓!
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.
Use my favorite toothpick test to see if your muffins are done baking. Insert a toothpick into the middle of a muffin. If the toothpick comes back clean, your muffins are done baking. If there is batter or crumbs on the toothpick, it needs to bake a little longer.
These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
More delicious paleo recipes to try:
- These Paleo Delicata Squash Brownies are chocolaty and have a hidden veggie inside.
- If you love granola, this Paleo Granola is easy to make.
- Yummy Paleo Carrot Cake Magic Cookie Bars!
- Banana flour is super fun to use in this Paleo Banana Flour Waffles 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.
Paleo Breakfast Muffins
- Preheat the oven to 350º F.
- 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. Allow the batter to sit for 10 minutes to fully absorb the liquid.
- Line a cupcake tin with paper liners and fill each one ¾ with the batter.
- Bake 25 minutes, or until done. Insert a toothpick into a muffin. If the toothpick comes back clean, the muffins are done baking. If you see batter or crumbs, they will need to bake longer.
- Remove from the oven and place onto a cooling rack.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
- Coconut flour needs a lot of moisture. Way more than any other gluten free flour.
- If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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