35+ Easy and Healthy Friday Paleo Muffin Recipes You’ll Love to Bake

Weekends are all about relaxation, self-care, and of course, delicious food that feels indulgent but doesn’t derail your health goals.

Whether you’re looking to kickstart your Friday with a wholesome breakfast or treat yourself to a guilt-free snack, Paleo muffins are the answer.

Packed with nourishing ingredients like almond flour, coconut oil, and fresh fruits, these muffins offer the perfect combination of taste and nutrition.

In this post, we’ve rounded up 35+ Friday Paleo muffin recipes that are simple to prepare and bursting with flavor. ‘
From classic banana and blueberry to creative combinations like sweet potato and cinnamon, there’s something for everyone.

So, grab your apron and get ready to bake up some weekend joy with these healthy muffin recipes!

35+ Easy and Healthy Friday Paleo Muffin Recipes You’ll Love to Bake

With so many mouthwatering options, these 35+ Friday Paleo muffin recipes are sure to satisfy any cravings while keeping you on track with your healthy lifestyle.

Whether you’re baking for yourself or sharing with friends and family, these muffins are versatile enough to suit any occasion.

So, embrace the weekend with these nourishing and tasty Paleo muffins—your body will thank you!

Paleo Almond Flour Muffins

These Paleo Almond Flour Muffins are the perfect low-carb snack or breakfast option. Made with almond flour, they are gluten-free, grain-free, and packed with healthy fats and protein. The slightly sweet, nutty flavor makes them a satisfying treat for anyone following a Paleo or keto lifestyle. These muffins are versatile and can be customized with your favorite add-ins like berries, nuts, or seeds.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup melted coconut oil
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking soda
• 1/2 tsp vanilla extract
• 1/4 cup maple syrup (optional for sweetness)
• Pinch of sea salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, coconut oil, vanilla extract, and maple syrup.
4. Pour the wet ingredients into the dry ingredients and mix until fully combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow the muffins to cool before serving.

These Paleo Almond Flour Muffins are an excellent option for anyone on a low-carb or keto diet. They are easy to prepare, and the combination of almond flour and coconut flour provides a fluffy, moist texture. The addition of coconut oil offers healthy fats, while almond milk keeps the muffins dairy-free. Whether you enjoy them for breakfast or as a mid-afternoon snack, these muffins are sure to keep you satisfied.

Paleo Banana Nut Muffins

Banana Nut Muffins are a delightful, grain-free treat made from ripe bananas and nuts. This Paleo recipe uses almond flour and coconut flour as a base, combined with the natural sweetness of bananas. It’s a great low-carb option that doesn’t compromise on taste. These muffins are perfect for those who love a slightly sweet, nutty flavor with the added benefit of healthy fats and protein.

Ingredients:

• 1 cup mashed ripe banana (about 2 bananas)
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup chopped walnuts or pecans
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and salt.
3. In another bowl, whisk the mashed bananas, eggs, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the chopped walnuts or pecans.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
8. Let the muffins cool before serving.

These Paleo Banana Nut Muffins offer the perfect balance of sweetness and crunch. The bananas add natural sweetness while the nuts provide a satisfying crunch and healthy fats. This recipe is a wonderful way to enjoy a guilt-free version of banana bread, and it’s a great breakfast or snack option for those on a keto or low-carb diet. The combination of almond flour and coconut flour ensures these muffins are both moist and filling, providing the perfect energy boost.

Paleo Zucchini Muffins

These Paleo Zucchini Muffins are an ideal way to incorporate vegetables into your breakfast or snack time without sacrificing flavor. The zucchini adds moisture and nutrition while staying low-carb. Made with coconut flour and almond flour, these muffins are gluten-free and have a mild, slightly sweet flavor that pairs well with cinnamon and nutmeg.

Ingredients:

• 2 cups grated zucchini (squeeze out excess moisture)
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup melted coconut oil
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• 1/4 cup honey or maple syrup (optional)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Squeeze the grated zucchini to remove excess moisture, then set it aside.
3. In a large bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, whisk the eggs, melted coconut oil, honey (if using), and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until well combined.
6. Gently fold in the zucchini.
7. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Allow to cool before serving.

These Paleo Zucchini Muffins are a fantastic low-carb treat that packs in both flavor and nutrition. The zucchini provides a healthy dose of fiber and moisture, while the combination of almond and coconut flours keeps the texture light and fluffy. These muffins are a great way to sneak some vegetables into your diet without compromising on taste. Perfect for breakfast or as a snack, they offer a delicious, healthy alternative to traditional muffins.

Paleo Chocolate Chip Muffins

These Paleo Chocolate Chip Muffins are the ultimate low-carb, guilt-free treat. Made with almond flour and sweetened with natural ingredients like coconut sugar, they are free from gluten, grains, and refined sugars. The rich, melty dark chocolate chips offer a sweet and indulgent experience without derailing your keto or Paleo diet. These muffins are perfect for satisfying chocolate cravings while keeping it healthy.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar or a low-carb sweetener of your choice
• 1/2 cup dairy-free dark chocolate chips (or regular dark chocolate)
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp baking soda
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, mix the almond flour, coconut flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and mix until well incorporated.
5. Gently fold in the chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These Paleo Chocolate Chip Muffins are perfect for anyone craving a chocolatey indulgence that aligns with a healthy lifestyle. They are not only low-carb but also free from gluten, dairy, and refined sugars, making them an excellent option for people with dietary restrictions. With the rich flavor of dark chocolate chips and the moist texture from the almond flour, these muffins make a delicious treat without the guilt.

Paleo Pumpkin Spice Muffins

These Paleo Pumpkin Spice Muffins are a seasonal favorite that can be enjoyed year-round. Packed with warm spices like cinnamon and nutmeg, along with the natural sweetness of pumpkin puree, these muffins are the perfect fall treat. The combination of almond flour and coconut flour ensures they are low-carb and gluten-free, making them suitable for anyone on a Paleo or keto diet.

Ingredients:

• 1 cup pumpkin puree (not canned pumpkin pie filling)
• 2 cups almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract
• 1/4 cup maple syrup (optional for extra sweetness)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, melted coconut oil, almond milk, vanilla extract, and maple syrup.
4. Add the wet ingredients to the dry ingredients and mix well until fully incorporated.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick comes out clean.
7. Allow the muffins to cool before serving.

These Paleo Pumpkin Spice Muffins are the perfect way to enjoy the flavors of fall without compromising your diet. The pumpkin puree not only adds a rich, earthy flavor but also offers a boost of fiber and vitamins. The almond flour and coconut flour combination provides a light, fluffy texture while keeping the muffins low-carb. Enjoy them as a snack, breakfast, or a seasonal treat!

aleo Apple Cinnamon Muffins

These Paleo Apple Cinnamon Muffins are a delicious and nutritious way to enjoy a classic flavor combination. Made with almond flour, coconut flour, and sweetened with apple and a touch of honey, these muffins are the perfect blend of sweet and spicy. They are a great choice for those following a low-carb or keto lifestyle and craving a healthy, comforting treat.

Ingredients:

• 1 cup grated apple (about 1 medium apple)
• 2 cups almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 cup honey (optional)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, coconut flour, cinnamon, baking soda, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, almond milk, honey (if using), and grated apple.
4. Combine the wet and dry ingredients and mix until well combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
7. Let the muffins cool before serving.

These Paleo Apple Cinnamon Muffins are a delightful treat for anyone looking to enjoy the flavors of apple and cinnamon without the carbs. The grated apple adds a natural sweetness, while the cinnamon enhances the flavor with a warm, comforting touch. The muffins are moist and delicious, perfect for breakfast or as a snack. With no refined sugars and the benefits of almond and coconut flours, these muffins are a healthy option for anyone on a low-carb or Paleo diet.

Paleo Lemon Poppy Seed Muffins

These Paleo Lemon Poppy Seed Muffins are a bright and zesty option for those craving a citrusy treat without compromising on their diet. Made with almond flour and coconut flour, they are naturally gluten-free and low-carb. The lemon provides a refreshing tang, while the poppy seeds add a subtle crunch and a touch of elegance. These muffins are perfect for a light breakfast or as a refreshing snack any time of the day.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tsp baking soda
• 1/4 cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• 1 tbsp poppy seeds
• 1/4 cup honey or maple syrup (optional)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, mix the almond flour, coconut flour, baking soda, poppy seeds, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, almond milk, lemon juice, lemon zest, and honey or maple syrup.
4. Combine the wet ingredients with the dry ingredients and stir until the mixture is smooth.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Allow the muffins to cool before serving.

hese Paleo Lemon Poppy Seed Muffins are a refreshing and light addition to any diet. The tangy lemon flavor combined with the nutty almond flour makes for a delightful muffin that is satisfying yet not overly sweet. The poppy seeds add texture and a touch of class, making these muffins perfect for a brunch or as an afternoon treat. They are a great option for anyone on a low-carb or Paleo diet who is craving something both bright and filling.

Paleo Coconut Mango Muffins

These Paleo Coconut Mango Muffins combine tropical flavors for a delightful treat that is both refreshing and satisfying. The combination of shredded coconut and mango brings a sweet, fruity flavor while keeping the recipe grain-free, gluten-free, and low-carb. The use of almond flour and coconut flour ensures the muffins remain light and fluffy, while the added coconut provides a slight crunch and richness. These muffins are great for breakfast, snacks, or a sweet afternoon pick-me-up.

Ingredients:

• 1 cup mango puree (fresh or frozen)
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup shredded unsweetened coconut
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tsp baking soda
• 1/2 tsp vanilla extract
• 1/4 cup honey or maple syrup (optional)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, combine the almond flour, coconut flour, shredded coconut, baking soda, and salt.
3. In another bowl, whisk the eggs, mango puree, melted coconut oil, almond milk, vanilla extract, and honey or maple syrup.
4. Add the wet ingredients to the dry ingredients and mix well until fully incorporated.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick comes out clean.
7. Let the muffins cool before serving.

These Paleo Coconut Mango Muffins offer a tropical escape with every bite. The natural sweetness of mango pairs beautifully with the richness of coconut, making these muffins a delicious and healthy treat. They are perfect for those on a low-carb or Paleo diet, providing a sweet indulgence without the guilt. Whether you’re enjoying them as a breakfast treat or a midday snack, these muffins will transport you to a sunny paradise.

Paleo Carrot Cake Muffins

These Paleo Carrot Cake Muffins bring the classic flavors of carrot cake to a portable, low-carb, and gluten-free muffin form. Packed with grated carrots, warm spices like cinnamon and nutmeg, and sweetened with natural honey, these muffins are the perfect balance of flavor and texture. They are great for anyone following a Paleo or keto diet who still craves the indulgent taste of carrot cake without the added sugars or grains.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 cup grated carrots (about 2 medium carrots)
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup honey (optional)
• 1/4 cup chopped walnuts (optional)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, grated carrots, melted coconut oil, almond milk, and honey.
4. Add the wet ingredients to the dry ingredients and stir until fully combined. If using, fold in the chopped walnuts.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick comes out clean.
7. Allow the muffins to cool before serving.

These Paleo Carrot Cake Muffins are a fantastic way to enjoy the flavors of carrot cake in a healthy, low-carb form. The grated carrots provide a natural sweetness and moisture, while the combination of almond flour and coconut flour keeps the muffins light and grain-free. With warm spices and the option to add walnuts for crunch, these muffins are perfect for breakfast, as a snack, or even as a light dessert. They offer all the deliciousness of carrot cake with none of the guilt!

Paleo Blueberry Muffins

These Paleo Blueberry Muffins are a perfect combination of sweet and fruity, making them an excellent choice for breakfast or a snack. With almond flour and coconut flour as the base, these muffins are gluten-free, grain-free, and low-carb. The fresh blueberries add a burst of antioxidants, while the light, fluffy texture makes these muffins both satisfying and guilt-free. Whether you enjoy them with a cup of coffee or as a snack, they are sure to delight.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• Pinch of salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup honey or maple syrup (optional)
• 1 cup fresh blueberries (or frozen, if preferred)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, melted coconut oil, almond milk, vanilla extract, and honey or maple syrup.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These Paleo Blueberry Muffins are a fantastic addition to your diet, offering a sweet, fruity flavor without the carbs. The use of almond and coconut flours ensures a soft, moist texture, while the blueberries provide a refreshing burst of flavor and antioxidants. Perfect for breakfast or an on-the-go snack, these muffins are both delicious and nutritious.

Paleo Sweet Potato Muffins

These Paleo Sweet Potato Muffins are hearty, flavorful, and packed with nutrition. Made with almond flour and coconut flour, they offer a soft, dense texture and are naturally sweetened with sweet potatoes. The muffins are gluten-free, grain-free, and low-carb, making them suitable for anyone following a Paleo or keto lifestyle. They are also rich in fiber and vitamins, making them a great choice for a healthy breakfast or snack.

Ingredients:

• 1 cup cooked and mashed sweet potato (about 1 medium potato)
• 2 cups almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp vanilla extract
• Pinch of salt
• 1/4 cup honey (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the mashed sweet potato, eggs, melted coconut oil, almond milk, vanilla extract, and honey (if using).
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick comes out clean.
7. Let the muffins cool before serving.

These Paleo Sweet Potato Muffins are a nutritious and delicious option for anyone seeking a hearty snack or breakfast. The sweet potato provides a natural sweetness and plenty of fiber, while the almond and coconut flour ensure a light, fluffy texture. The combination of spices like cinnamon and nutmeg adds warmth and richness to the flavor, making these muffins a delightful treat for any time of day.

Paleo Avocado Muffins

These Paleo Avocado Muffins are a healthy, savory alternative to traditional muffins. Packed with the creamy goodness of avocado, they are not only low-carb and gluten-free but also rich in healthy fats and fiber. These muffins are perfect for anyone on a ketogenic or Paleo diet, offering a satisfying and nourishing snack. The mild flavor of avocado pairs wonderfully with the almond flour base, creating a light yet filling muffin.

Ingredients:

• 1 ripe avocado, mashed
• 2 cups almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tsp baking soda
• 1/2 tsp garlic powder (optional)
• 1/4 tsp onion powder (optional)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, coconut flour, baking soda, salt, garlic powder, and onion powder (if using).
3. In a separate bowl, whisk the mashed avocado, eggs, melted coconut oil, and almond milk.
4. Combine the wet and dry ingredients and stir until fully incorporated.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick comes out clean.
7. Let the muffins cool before serving.

These Paleo Avocado Muffins offer a unique twist on traditional muffin recipes, with the creamy texture and healthy fats from avocado. They are savory, satisfying, and perfect for those who want to enjoy a muffin without the sweetness. These muffins are ideal for anyone following a keto or Paleo lifestyle and make a great snack or even a savory breakfast. The subtle garlic and onion flavors add depth, making them a flavorful and filling choice.

Paleo Chocolate Zucchini Muffins

These Paleo Chocolate Zucchini Muffins combine the richness of chocolate with the subtle moisture of zucchini, making them a perfect low-carb, guilt-free treat. Zucchini adds a natural moisture to the muffins without compromising their texture, while the almond flour base ensures they remain gluten-free and grain-free. With a decadent chocolate flavor, these muffins are a great way to enjoy a sweet snack that’s both healthy and satisfying.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup honey or maple syrup (optional)
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, almond milk, vanilla extract, and honey (if using).
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Fold in the grated zucchini and chocolate chips (if using).
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These Paleo Chocolate Zucchini Muffins are a great way to sneak some vegetables into your diet while enjoying a chocolatey treat. The zucchini helps keep the muffins moist, while the almond flour ensures a soft, tender crumb. With the rich cocoa flavor and optional chocolate chips, these muffins are the perfect balance of healthy and indulgent. They are a great snack or breakfast choice for those following a Paleo or keto lifestyle.

Paleo Strawberry Almond Muffins

These Paleo Strawberry Almond Muffins are a light, sweet, and refreshing option for anyone looking to enjoy a healthy snack or breakfast. Made with almond flour and coconut flour, these muffins are grain-free, gluten-free, and low-carb. The strawberries provide a burst of natural sweetness, while the almonds add a satisfying crunch. The combination of these ingredients makes for a deliciously moist muffin that fits perfectly within a Paleo or keto diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1/4 cup honey or maple syrup (optional)
• 1 tsp vanilla extract
• 1 cup chopped fresh strawberries
• 1/4 cup chopped almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, almond milk, honey (if using), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully incorporated.
5. Gently fold in the chopped strawberries and chopped almonds (if using).
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These Paleo Strawberry Almond Muffins are a delightful treat that captures the freshness of strawberries and the richness of almonds. The almond flour gives these muffins a soft, tender crumb, while the coconut flour helps to hold everything together. The sweetness of the strawberries is balanced by the nuttiness of the almonds, making these muffins a perfect option for anyone on a low-carb or Paleo diet who wants a light, fruity treat.

Paleo Banana Nut Muffins

These Paleo Banana Nut Muffins are a great way to enjoy a classic flavor combination without the grains or refined sugars. Made with almond flour and sweetened naturally with ripe bananas, these muffins are a healthy, low-carb alternative to traditional banana bread. The addition of walnuts gives them a satisfying crunch, making them a perfect choice for breakfast or a snack that keeps you full longer.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and salt.
3. In another bowl, whisk the eggs, mashed bananas, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the chopped walnuts (if using).
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

hese Paleo Banana Nut Muffins are a healthy way to enjoy the classic flavors of banana bread. The ripe bananas provide natural sweetness and moisture, while the walnuts add a crunchy texture and healthy fats. With almond flour as the base, these muffins remain gluten-free, low-carb, and suitable for anyone following a Paleo or keto diet. They are perfect for breakfast, a snack, or even a healthy dessert.

Note: More recipes are coming soon