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Paleo Breakfast Muffins

Sandi Gaertner
Easy paleo carrot muffins are dairy free, gluten free, refined sugar free, and full of delicious healthy ingredients.
4.5 from 6 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 12 muffins
Calories 217 kcal


  • 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
  • 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 25 minutes, or until done.
  • Remove from the oven and place onto a cooling rack.



Serving: 1gCalories: 217kcalCarbohydrates: 17gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 8gCholesterol: 47mgSodium: 63mgFiber: 2gSugar: 12g
Keyword breakfast muffin recipe, paleo breakfast muffins
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