31 Delightful Paleo Breakfast Muffin Recipes
Breakfast is always a tough meal to satisfy on any diet and Paleo is no different. You’re often in a rush and just want to grab something quick and easy. But unfortunately, quick and easy doesn’t always mean it’s healthy or Paleo.
One simple option is to make some Paleo breakfast muffins in advance.
You can make a large batch of these and keep them in the fridge. Then grab one to go in the mornings. If you have time, you can warm them up in the oven or microwave for a hot breakfast!
Below you’ll find a bunch of deliciously satisfying Paleo breakfast muffin recipes. Some of them are savory egg muffins while others are fruity or sweet muffins made from coconut flour or almond flour.
Click the green button below to download this entire list of Paleo breakfast muffin recipes so you can make and try them all, or use our table of contents below to browse the different recipes.
Table Of Contents – Paleo Breakfast Muffin Recipes
- Paleo Breakfast Muffin Recipes – Fruity
- Paleo Breakfast Muffin Recipes – Sweet
- Paleo Breakfast Muffin Recipes – Savory
Paleo Breakfast Muffin Recipes – Fruity
These apple muffins are delicious for breakfast! Apple and cinnamon are the perfect partners and the apple keeps these treats moist and very tasty. Why not try serving them warm with a drizzle of honey?
– Slim Palate
Photo Credit: Josh from Slim Palate
Ingredients: coconut flour, chia seeds, baking soda, lemon zest, vanilla extract, lemon juice, apple cider vinegar, almond milk, honey, coconut oil.
The lemon in these muffins adds a fantastic zing to the flavor. Obviously, if you like the citrus kick, you can adjust the amount of lemon you use. If you find the muffins are sticking, one tip is to use foil muffin cases instead of paper.
We all know how good carrot cake is, so why not carrot muffins? These are an ideal way to use up carrots and can be frozen to be eaten another day. The pineapple adds a lovely sweetness, but they are not too sweet – ideal for breakfast or a quick snack.
– Paleo on a Budget
Ingredients: bananas, almond flour, eggs, butter, vanilla, cinnamon, salt, almonds.
This recipe can be used to make delicious muffins that can even be served with some fresh fruit for a tasty dessert. As they cook, they will swell, but not much so you can fill your tins a bit fuller than normal. Even if you are not keen on bananas, you can try these for a sweet and satisfying snack. And if you’re sensitive to butter, try using ghee instead in this recipe.
– Primally Inspired
Ingredients: eggs, banana, coconut oil or butter, honey, vanilla extract, coconut flour, baking soda or baking powder, salt, black raspberries, coconut cream, cinnamon.
The maple syrup in this recipe gives the muffins such a depth of flavor and this is a versatile dish. If you can’t get black raspberries, you can simply swap them for raspberries, blackberries or blueberries. The glaze is optional, but it definitely adds a richness of flavor!
If you enjoy the texture of bran muffins, then these will be ideal! These are gluten-free and delicious. There is no sweetener added to these, so you can experience the true tartness of the cranberries. These are a great way to use up left-over cranberry sauce after Christmas.
Ingredients: pears, eggs, palm shortening, honey, almond flour, arrowroot flour, coconut flour, baking soda, cardamom, cinnamon, salt.
If you use really ripe pears for these muffins, there is no need for added sweetener, since the pears are sweet enough. If, like me, you love the texture of pears, then chop some of the fruit into small chunks when adding them to the mixture for a real pear hit.
Blueberry muffins are such a classic and have been popular for years. These ones are grain and gluten-free, a perfect snack to serve to family or friends. The blueberries normally burst when cooked, leaving you with a berry explosion when you bite into them!
– Cavegirl Cuisine
Ingredients: organic mulberry, coconut flour, eggs, banana, salt, ground allspice, vanilla, baking powder, sunflower seeds, maple syrup, unsweetened applesauce, orange juice, dark chocolate chips.
These muffins are so quick and easy to make – simply blend all the ingredients together, place the mixture in the tins and stick them in the oven! The mulberries have a natural sweetness which can satisfy any sweet tooth. Try to use good-quality chocolate chips (like the Enjoy Life brand) as they taste so much better than cheaper ones.
– Koko Paleo
Ingredients: coconut flour, baking powder, eggs, pureed pumpkin, banana, salt, cinnamon, ground cloves, apricots.
Don’t worry about the lack of sweetener in this recipe as you get a load of sweetness from the banana and apricots. Adding cinnamon and cloves gives the muffins a warming satisfaction, making these perfect with a morning coffee or tea or when friends drop by.
– Jan’s Sushi Bar
Ingredients: almond flour, baking soda, salt, eggs, bananas, coconut sugar, cinnamon, ghee, vanilla.
Most kids love banana, so if there are young ones in your family, these treats are a great idea! Banana bread-type recipes are very popular since they are moist and sweet, and are ideal for breakfast or a tasty snack.
These muffins are sweet and have a good citrus kick. When you add the lemon to the pan, leave to warm through for a short time and this will let the citrus oils be released. You can either use liners for these treats, or they can be placed directly into tins, but remember to grease the tins well to avoid sticking.
– Popular Paleo
Ingredients: almond meal, coconut flour, applesauce, eggs, coconut palm sugar, coconut oil, vanilla extract, almond extract, salt, baking powder, baking soda, ground ginger, lemon, blackberries.
If you can find fresh blackberries they taste great in these muffins, but frozen ones work just as well. There is a lovely fruity tartness from the berries and the lemon, and gentle warmth from the ginger, making these a favorite for many families!
– Jan’s Sushi Bar
Ingredients: almond flour, tapioca flour, potato flour, kosher salt, baking soda, coconut sugar, cinnamon, nutmeg, eggs, butter, coconut milk, vanilla extract, zucchini, currants.
Cinnamon and fruit are great together and this recipe is no exception! They almost have a Christmas flavor and are a fabulous way to get the kids to eat more fruit. If you like, you can use raisins instead, but anyway this is a great way to use up the dried fruit that sometimes gets forgotten in the pantry!
Ingredients: almond flour, arrowroot powder, coconut flour, baking soda, salt, shredded unsweetened coconut, pecans, orange zest, banana, carrots, pineapple, coconut oil, eggs, vanilla, apple cider vinegar, maple syrup.
These are great if you just want a quick breakfast, but one that will keep you going till lunch. They are sweet enough, but have a lovely tropical twist thanks to the pineapple and orange. If you have to use canned pineapple, make sure it is in natural juice and not syrup – healthier and much deeper in flavor!
– Fed and Fit
Ingredients: almond meal, persimmons, walnuts, salt, baking soda, cinnamon, honey, coconut oil, almond extract, egg, water.
Because these are mini muffins, they are a great idea to carry to work for a quick snack or if you’re running late. Persimmons are a lovely winter fruit, available from October to February, and have a sweet flavor and smooth texture. If walnuts are not your thing, just swap them for your favorite nuts.
Because this recipe uses warming spices like cinnamon, the muffins are so satisfying. These are a great way to use up really ripe bananas, and if you serve them warm they have a lovely soft texture. Other nuts can be used if you don’t like walnuts.
Paleo Breakfast Muffin Recipes – Sweet
– Sarah Lynn Smile
Ingredients: sweet potato, coconut oil, eggs, vanilla extract, honey, coconut flour, cocoa powder, coconut flakes, cinnamon, baking powder, salt, coconut cream.
Coconut and chocolate is a match made in heaven, and this makes these so appealing to anyone craving chocolate. This is a versatile recipe as you can add in your favorite ingredients to give these Paleo breakfast muffins a personal twist. If you find the muffins stick when you bake them, you might want to consider buying a silicone muffin tray, as they are very effective.
– A Calculated Whisk
Ingredients: unsalted butter, eggs, honey, coconut milk, vanilla, coconut flour, tapioca flour, almond flour, cocoa powder, baking soda, salt, zucchini, dark chocolate.
If you think that putting zucchini into a muffin recipe is a strange idea, just think about carrot cakes! The zucchini does exactly the same job, keeping the muffins moist. As these ones are double chocolate, and look so indulgent, they make a great addition when you are entertaining, as they can be served as a dessert.
This is such a popular classic recipe that will be so popular with everyone.
Using a whole cup of chocolate chips may seem a bit much, but these muffins are packed with little bursts of chocolate and they go really well with a good cup of coffee!
– That Paleo Couple
Ingredients: almond flour, coconut flour, hazelnut flour, baking powder, salt, cinnamon, ground nutmeg, ground clove, eggs, maple syrup, ghee, coconut oil, applesauce, vanilla extract, apple, carrot, apricots, raisins, walnuts.
If you like to cook using ingredients that are in season, then this is perfect for you! Use your favorite apple, or experiment with different varieties for different taste experiences. When you are preparing the apple, try to cut the pieces all the same size to make sure they cook through at the same time.
Wake up to the smell of delicious pumpkin and cinnamon and taste the added sweetness of chocolate chips with every bite. You’ll definitely want to get up early for these.
Paleo Breakfast Muffin Recipes – Savory
– An Aussie with Crohns
Ingredients: onion, bacon rashers, eggs, avocado, coconut milk, coconut flour, baking soda, salt, pepper.
If you have never tried savory muffins, then these are a great way to start! They are a perfect way to encourage the family to eat avocado, and the green color is so appealing to kids! These Paleo breakfast muffins keep really well in the fridge for up to a week in an airtight container, and are a really interesting alternative to traditional bacon and eggs for breakfast.
– Mel Joulwan’s Well Fed
Ingredients: spinach, coconut oil, onion, ground beef, garlic, salt, black pepper, cayenne pepper, eggs.
We all know how good spinach is for us, and these muffins are a fantastic way to use it. This is a completely versatile recipe, as you can use other ground meat, like pork or lamb, or you can add spices or chili if you want to. One tip to remember – remove as much water from the spinach as possible by pressing it or rolling it in kitchen towel.
Bacon and eggs – a classic combo for breakfast! These muffins are delicious and so satisfying. If you prefer to grate the carrot finer, you may want to extract some of the juice so the muffins are not soggy. If you can’t tolerate coconut cream, you can easily use almond milk instead.
– Living Healthy with Chocolate
Ingredients: almond flour, baking soda, dried oregano, salt, pepper, parmesan cheese, egg, olive oil, coconut milk, cheddar cheese.
These muffins at breakfast are great on their own, but you could also serve them with scrambled eggs or bacon for an even more filling meal. The cheddar cheese can be quite a mild flavor, so if you prefer a stronger taste, you can use mature cheddar or a strong goat cheese.
– Eat Drink Paleo
Ingredients: tapioca flour, coconut flour, almond meal, eggs, virgin olive oil, water, salt, garlic powder, baking soda, baking powder, zucchini, ham, sun dried tomatoes.
Because this Paleo breakfast muffin recipe uses coconut flour which soaks up a lot of liquid, adding the zucchini keeps the muffins soft and moister, giving a great texture to set off the amazing flavors of the tomatoes and ham.
– Eat Drink Paleo
Ingredients: eggs, salami, halloumi cheese, white onion, salt, pepper, olive oil.
This recipe makes muffins which are ideal for breakfast, but they could easily be turned into a lunch by serving them with a green salad. You can use ham instead of the salami, or try adding some bacon in for a different twist. If you are staying away from dairy, the halloumi can be replaced with mushrooms.
This recipe is great for breakfast or to carry with you to work for a snack. This is another classic combo using bacon and eggs, a universal favorite! If you can’t find, or don’t like the lemon thyme, then simply use your favorite herb instead. Chili flakes would also work, giving these muffins a great kick.
– The Healthy Foodie
Photo Credit: Sonia from The Healthy Foodie
Ingredients: ground beef, beef liver, almond meal, onion, garlic, capers, smoked paprika, Dijon mustard, chipotle powder, salt, black pepper, ground Chinese five spice, onion powder, garlic powder, parsley, eggs, bacon.
These muffins look amazing! They are full of flavor, spiced and are such an attractive way to serve the eggs. They are also a fantastic way to get the family to eat liver without them even noticing. With a hidden heat from the chili, these muffins are the perfect way to start your day, and even better on a colder morning.
Any type of kale will work in this Paleo breakfast muffin recipe. The chives taste so good in this recipe and go well with prosciutto. These only take ten minutes to prepare so are great if you are facing a busy day. They store really well, or you can freeze them to enjoy later. If you are adding the prosciutto, taste the recipe before seasoning as it can be slightly salty.
– Gal On A Mission
Ingredients: eggs, ground breakfast sausage, red/green/yellow pepper, kale, pepper.
This is another Paleo breakfast muffin that can be so versatile! If you have any veggies left over in the fridge then you can use them in this recipe – why not try adding mushrooms or use broccoli instead of kale? This is another great way to experiment with your own ideas. These muffins can be frozen to use on another day and just need to be heated through in the oven or microwave for a few minutes before serving.
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