#paleomuffins

These gluten-free paleo muffins are perfect for those following a grain-free, dairy-free, and sugar-free diet. They are moist, flavorful, and incredibly satisfying.

Ingredients: 2 ripe bananas, mashed. 3 large eggs. 1/4 cup almond butter. 1/4 cup coconut flour. 1/4 cup almond flour. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon cinnamon. Pinch of salt.

Instructions: Setting the oven to 350F 175C and putting paper liners in a muffin tin. Put mashed bananas, eggs, almond butter, and applesauce in a bowl and mix them together. Combine well. Vanilla extract, baking powder, salt, cinnamon, and coconut flour should all be added. Mix everything together by stirring it. Fill up each muffin tin cup about three quarters of the way to the top with batter. After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Take them out of the oven and let them cool for 5 minutes in the muffin tin before moving them to a wire rack to cool all the way through. Enjoy these tasty paleo muffins that don't have gluten.

Prep Time: 10 minutes

Cook Time: 20 minutes

The rich chocolate and tangy orange flavors in these Paleo Chocolate Orange Muffins go so well together. Since they don't have any grains and are sweetened with coconut sugar, they are a better treat for people following the paleo diet.

Ingredients: 2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup coconut sugar. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 3 eggs. 1/4 cup coconut oil, melted. 1/4 cup fresh orange juice. 1 tablespoon orange zest. 1/4 cup dark chocolate chips Paleo-friendly.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put cocoa powder, baking soda, salt, almond flour, and coconut sugar in a large bowl. Whisk the eggs, melted coconut oil, fresh orange juice, and orange zest together in a different bowl until everything is well mixed. Mix the dry and wet ingredients together until the batter is smooth. The dark chocolate chips should be carefully mixed in. Fill up each muffin tin liner about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Have fun with your Paleo Chocolate Orange Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Paleo Chocolate Zucchini Muffins are a perfect combination of moist, chocolatey goodness and hidden veggie nutrition. They're gluten-free, nut-free, and made with wholesome ingredients.

Ingredients: 2 cups grated zucchini. 3 eggs. 1/4 cup melted coconut oil. 1/3 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/2 cup coconut flour. 1/3 cup cocoa powder. 1 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips optional.

Instructions: Preheat the oven to 350F 175C and grease a muffin tin or line with paper liners. In a large mixing bowl, beat the eggs and then mix in the melted coconut oil, honey or maple syrup, and vanilla extract. Stir in the grated zucchini until well combined. In a separate bowl, whisk together the coconut flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips, if using. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Paleo Chocolate Zucchini Muffins as a nutritious snack or dessert!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Easy Paleo Peanut Butter and Jelly Muffins are a delightful twist on a classic favorite. Made with almond flour and almond butter, they're grain-free, gluten-free, and perfect for a Paleo diet.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened almond butter. 1/4 cup honey. 2 large eggs. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/4 cup sugar-free raspberry jam. 1/4 cup fresh raspberries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with parchment paper liners. In a mixing bowl, combine almond flour, coconut flour, almond butter, honey, eggs, baking soda, and salt. Mix well until a smooth batter forms. Stir in the almond milk until the batter is well combined. Spoon the batter evenly into the muffin cups, filling each about halfway. Drop a small spoonful of sugar-free raspberry jam into the center of each muffin cup, followed by a couple of fresh raspberries on top. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Peanut Butter and Jelly Muffins as a delicious and healthy treat!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Easy Paleo Peanut Butter and Jelly Muffins are a delightful twist on a classic favorite. Made with almond flour and almond butter, they're grain-free, gluten-free, and perfect for a Paleo diet.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened almond butter. 1/4 cup honey. 2 large eggs. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/4 cup sugar-free raspberry jam. 1/4 cup fresh raspberries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with parchment paper liners. In a mixing bowl, combine almond flour, coconut flour, almond butter, honey, eggs, baking soda, and salt. Mix well until a smooth batter forms. Stir in the almond milk until the batter is well combined. Spoon the batter evenly into the muffin cups, filling each about halfway. Drop a small spoonful of sugar-free raspberry jam into the center of each muffin cup, followed by a couple of fresh raspberries on top. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Peanut Butter and Jelly Muffins as a delicious and healthy treat!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Easy Paleo Peanut Butter and Jelly Muffins are a delightful twist on a classic favorite. Made with almond flour and almond butter, they're grain-free, gluten-free, and perfect for a Paleo diet.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened almond butter. 1/4 cup honey. 2 large eggs. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/4 cup sugar-free raspberry jam. 1/4 cup fresh raspberries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with parchment paper liners. In a mixing bowl, combine almond flour, coconut flour, almond butter, honey, eggs, baking soda, and salt. Mix well until a smooth batter forms. Stir in the almond milk until the batter is well combined. Spoon the batter evenly into the muffin cups, filling each about halfway. Drop a small spoonful of sugar-free raspberry jam into the center of each muffin cup, followed by a couple of fresh raspberries on top. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Peanut Butter and Jelly Muffins as a delicious and healthy treat!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Paleo Orange-Cranberry Muffins are bursting with fresh citrus flavor and juicy cranberries. Made with almond flour and coconut flour, they're grain-free, gluten-free, and perfect for a healthy breakfast or snack on the go.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 eggs. 1/4 cup honey or maple syrup. 1/4 cup melted coconut oil. 1/4 cup freshly squeezed orange juice. 1 tablespoon orange zest. 1/2 cup fresh cranberries, chopped. Optional: additional orange zest for garnish.

Instructions: Set the oven temperature to 175C 350F. Use paper liners or generously coat the inside of a muffin tin with coconut oil. Almond flour, coconut flour, arrowroot flour, baking soda, and salt should all be combined in a big bowl. Whisk together eggs, melted coconut oil, orange juice, orange zest, and honey or maple syrup in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Add the chopped cranberries and fold gently. Using a spoon, pour the batter into each muffin tin, filling it to about two thirds of the way. A toothpick inserted into the center should come out clean after 20 to 25 minutes of baking in a preheated oven, or until the tops are golden brown. After five minutes of cooling in the muffin tin, move the muffins to a wire rack to finish cooling. Before serving, feel free to add some more orange zest as a garnish.

Prep Time: 15 minutes

Cook Time: 25 minutes

For people on a Paleo diet, these muffins are the ideal treat. They are packed with cacao nibs for a deep chocolate flavor, sweetened with honey or maple syrup, and made with almond meal and coconut flour. They are a guilt-free treat because they are free of dairy, grains, and gluten.

Ingredients: 2 cups almond meal. 1/4 cup coconut flour. 1/4 cup cacao nibs. 1/4 cup honey or maple syrup. 3 large eggs. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Almond meal, coconut flour, cacao nibs, baking soda, and salt should all be combined in a big bowl. Whisk the eggs, melted coconut oil, vanilla extract, honey or maple syrup, and other ingredients in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Load the muffin batter into the muffin tin, filling each cup to about two thirds of the way to the top. A toothpick inserted into the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven. After taking the muffins out of the oven, let them cool in the pan for a few minutes before moving them to a wire rack to finish cooling. Savor your delectable Cacao Nibs Muffins and Paleo Almond Meal!

Prep Time: 15 minutes

Cook Time: 20 minutes