25+ Delicious Sunday Paleo Baking Recipes for a Cozy Mornings

Sundays are often a time for relaxation, a chance to enjoy some downtime, and a perfect opportunity to indulge in something homemade and special.

For those following a paleo diet, finding recipes that are both delicious and compliant with dietary guidelines can sometimes be challenging.

That’s why we’ve put together a collection of over 25 irresistible paleo baking recipes that are perfect for your Sunday.

Whether you’re craving something sweet, savory, or just looking for a hearty breakfast or snack, these recipes will satisfy your taste buds without compromising on health.

From muffins and cookies to breads and brownies, each recipe is crafted to bring comfort, flavor, and nutrition all in one bite.

25+ Delicious Sunday Paleo Baking Recipes for a Cozy Mornings

Baking on a Sunday can be more than just a treat—it can become a cherished weekend ritual.

With these 25+ paleo baking recipes, you can enjoy the best of comfort food without the grains, dairy, or refined sugars.

Each recipe is designed with simplicity and flavor in mind, allowing you to create healthy, homemade goodies that will brighten your weekend and leave you feeling nourished.

Whether you’re sharing with family or enjoying a quiet moment to yourself, these paleo treats will make your Sunday even more enjoyable.

Almond Flour Banana Muffins

These paleo banana muffins are fluffy, naturally sweetened, and made with wholesome ingredients like almond flour and ripe bananas. They’re perfect for a healthy Sunday breakfast or snack.

Ingredients

• 2 large ripe bananas, mashed
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• A pinch of sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the mashed bananas, eggs, coconut oil, honey, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These muffins are moist and flavorful, with the perfect balance of sweetness and banana flavor. They’re a quick and nutritious baking option to kickstart your Sunday.

Coconut Flour Chocolate Chip Cookies

Rich and chewy, these paleo chocolate chip cookies use coconut flour for a light and nutritious treat. With minimal prep time, they’re great for satisfying your sweet tooth on a leisurely Sunday afternoon.

Ingredients

• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• A pinch of sea salt
• 3 tablespoons coconut oil, melted
• 3 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 large egg
• 1/4 cup dark chocolate chips (paleo-friendly)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the coconut flour, baking soda, and salt.
3. In a separate bowl, combine the melted coconut oil, honey, vanilla extract, and egg. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
5. Fold in the dark chocolate chips.
6. Scoop small portions of dough onto the baking sheet, pressing gently to flatten.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These cookies have a delightful soft texture and a rich chocolatey taste that pairs beautifully with coconut’s mild sweetness. They’re an easy win for any Sunday treat.

Paleo Pumpkin Bread

This moist and fragrant paleo pumpkin bread is spiced with cinnamon and nutmeg, making it the ultimate comfort food for a cozy Sunday bake.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 3 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the eggs, pumpkin puree, coconut oil, maple syrup, and vanilla extract until smooth.
4. Slowly combine the wet and dry ingredients, mixing until well incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin bread is bursting with fall flavors, perfect for enjoying with a cup of tea or coffee. Its rich, spiced aroma will fill your Sunday with warmth and satisfaction.

Cassava Flour Pancakes

Fluffy and light, these cassava flour pancakes are a delightful paleo breakfast option to start your Sunday morning. Made with simple ingredients, they are naturally gluten-free and satisfying.

Ingredients

• 1 cup cassava flour
• 1 teaspoon baking soda
• A pinch of sea salt
• 3 large eggs
• 1 cup almond milk or coconut milk
• 2 tablespoons coconut oil, melted
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together cassava flour, baking soda, and salt.
2. In a separate bowl, combine the eggs, almond milk, coconut oil, honey, and vanilla extract. Whisk until smooth.
3. Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth batter.
4. Heat a non-stick skillet or griddle over medium heat and grease lightly with coconut oil.
5. Pour 1/4 cup of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side for 2 minutes.
6. Repeat with the remaining batter.
7. Serve warm with fresh berries, nuts, or a drizzle of maple syrup.

These pancakes are wonderfully tender with a slightly nutty flavor, making them perfect for a relaxed and nourishing Sunday breakfast.

Paleo Lemon Blueberry Loaf

Bursting with fresh blueberries and zesty lemon flavor, this paleo loaf is a refreshing Sunday baking option that feels indulgent but remains healthy.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• A pinch of sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt.
3. In another bowl, mix eggs, melted coconut oil, honey, vanilla extract, lemon zest, and lemon juice until smooth.
4. Gradually combine the dry ingredients with the wet ingredients, stirring gently.
5. Fold in the blueberries, ensuring they are evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaf to cool completely before slicing.

This loaf is tender, tangy, and bursting with juicy blueberries. It’s a perfect blend of freshness and sweetness for a Sunday treat.

Sweet Potato Brownies

Rich, fudgy, and nutrient-packed, these sweet potato brownies are a guilt-free way to indulge your chocolate cravings on a Sunday.

Ingredients

• 1 cup mashed sweet potato (about 1 medium potato)
• 1/2 cup almond butter
• 1/4 cup cocoa powder
• 1/4 cup coconut sugar or honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• A pinch of sea salt
• 1/4 cup paleo chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix the mashed sweet potato, almond butter, coconut sugar, vanilla extract, and salt until smooth.
3. Sift in the cocoa powder and baking soda, stirring until combined.
4. Fold in chocolate chips if using.
5. Spread the batter evenly into the prepared baking pan.
6. Bake for 20-25 minutes, or until the center is set and a toothpick comes out with moist crumbs.
7. Let the brownies cool completely before cutting into squares.

These brownies are rich and chocolaty, with a hint of natural sweetness from the sweet potato. They’re the perfect paleo dessert to share with loved ones on a cozy Sunday.

Paleo Apple Cinnamon Scones

These paleo scones are packed with warm cinnamon and sweet apple chunks, offering a comforting and flavorful treat for a Sunday brunch or snack.

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder (grain-free)
• 1 teaspoon ground cinnamon
• A pinch of sea salt
• 1/4 cup coconut oil, solid but soft
• 1 large egg
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 small apple, peeled, cored, and diced

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, baking powder, cinnamon, and salt.
3. Cut in the coconut oil using a fork or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, maple syrup, and vanilla extract. Add to the dry ingredients and mix until a dough forms.
5. Fold in the diced apple.
6. Place the dough onto the prepared baking sheet and form it into a circle about 1-inch thick. Cut into wedges but do not separate them completely.
7. Bake for 18-20 minutes, or until golden brown. Allow to cool slightly before serving.

These scones are tender and crumbly, with the perfect balance of cinnamon spice and natural apple sweetness. They’re ideal for enjoying with a hot cup of tea or coffee.

Paleo Carrot Cake Bars

Moist and spiced with cinnamon and nutmeg, these paleo carrot cake bars are a nutritious yet indulgent Sunday dessert. They’re naturally sweetened and topped with a creamy coconut frosting.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• A pinch of sea salt
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/4 cup raisins or chopped walnuts (optional)

For the Frosting:

• 1/2 cup coconut cream
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix eggs, coconut oil, maple syrup, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, then fold in grated carrots and raisins or walnuts if using.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the bars cool, prepare the frosting by whisking together coconut cream, maple syrup, and vanilla extract. Spread the frosting over the cooled bars.
7. Cut into squares and serve.

These bars are rich in flavor and texture, with a creamy frosting that ties everything together. They’re perfect for a relaxed Sunday dessert or snack.

Paleo Zucchini Bread

This moist and tender zucchini bread is naturally sweetened and packed with warm spices, making it a healthy yet comforting choice for Sunday baking.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• A pinch of sea salt
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (squeezed to remove excess water)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, ginger, and salt.
3. In a separate bowl, mix eggs, coconut oil, honey, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the grated zucchini.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini bread is soft, aromatic, and full of nutrients. It’s a fantastic way to enjoy a guilt-free, wholesome treat on a relaxing Sunday.

Paleo Coconut Macaroons

These paleo coconut macaroons are simple to make and are perfect for a sweet, crunchy treat on a Sunday afternoon. With a light, chewy texture and just the right amount of sweetness, they’re a great option for a guilt-free dessert.

Ingredients

• 2 1/2 cups unsweetened shredded coconut
• 1/4 cup honey or maple syrup
• 1/4 cup egg whites (about 2 large eggs)
• 1 teaspoon vanilla extract
• A pinch of sea salt
• Optional: 1/4 cup dark chocolate chips or chopped dark chocolate

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, egg whites, honey, vanilla extract, and salt. Mix until the coconut is evenly coated.
3. Using a spoon or your hands, form the mixture into small mounds and place them on the prepared baking sheet.
4. Bake for 15-18 minutes, or until the edges are golden brown.
5. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
6. If desired, melt the dark chocolate and drizzle over the cooled macaroons for an extra indulgent touch.

These macaroons are perfectly chewy with a delicate crisp around the edges. They are ideal for a quick Sunday treat or an afternoon pick-me-up with your favorite tea.

Paleo Banana Nut Muffins

These paleo banana nut muffins are moist, naturally sweetened, and full of rich banana flavor with a delightful crunch from the nuts. Perfect for a Sunday breakfast or snack, they are gluten-free, dairy-free, and refined-sugar-free.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• A pinch of sea salt
• 3 large eggs
• 1/3 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup chopped walnuts or pecans

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, combine almond flour, coconut flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the eggs, honey, vanilla extract, and mashed bananas until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped nuts.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These muffins are soft and naturally sweet with a delightful nutty crunch. They make a great addition to any Sunday morning brunch or as a wholesome snack throughout the day.

Paleo Pumpkin Spice Cookies

These paleo pumpkin spice cookies are tender, full of warm spices, and perfect for cozying up on a Sunday with a cup of coffee or tea. Made with nutrient-rich ingredients, they are as wholesome as they are tasty.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• A pinch of sea salt
• 1/4 cup coconut oil, melted
• 1/3 cup honey or maple syrup
• 1 large egg
• 1/2 cup pure pumpkin puree
• 1 teaspoon vanilla extract
• Optional: 1/4 cup dark chocolate chips or chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk the melted coconut oil, honey, egg, pumpkin puree, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms. Fold in chocolate chips or pecans if desired.
5. Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly with the back of the spoon.
6. Bake for 12-14 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are soft, spiced, and perfectly autumnal, making them a comforting treat for a Sunday. Enjoy them with a warm beverage for a satisfying end to your day.

Paleo Lemon Poppy Seed Muffins

These paleo lemon poppy seed muffins are light, fluffy, and bursting with zesty lemon flavor. They are perfect for a refreshing Sunday breakfast or an afternoon treat. Packed with natural sweetness and a hint of crunch from the poppy seeds, they’re a wholesome way to start your day.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice (about 1 large lemon)
• Zest of 1 lemon
• 1 tablespoon poppy seeds

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, combine almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk together the honey, eggs, melted coconut oil, vanilla extract, lemon juice, and lemon zest until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the poppy seeds.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

These muffins offer a delightful balance of tangy lemon and sweet undertones, with the added crunch of poppy seeds making them unique and satisfying. Enjoy them as part of your Sunday breakfast or as a midday snack to brighten your day.

Paleo Chocolate Avocado Brownies

These paleo chocolate avocado brownies are rich, fudgy, and decadent without any refined sugar or grains. Perfect for a sweet Sunday dessert, they’re made with nutrient-dense ingredients, including avocado, which adds a buttery texture and healthy fats.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 large ripe avocado, peeled and mashed
• 1 teaspoon vanilla extract
• 1/4 cup dark chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
2. In a medium bowl, combine almond flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, mix the melted coconut oil, honey, eggs, mashed avocado, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the dark chocolate chips if desired.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
7. Let the brownies cool in the pan before cutting into squares.

These brownies are rich and chocolatey with a moist and fudgy texture. They’re perfect for indulging your sweet tooth on a Sunday without straying from your paleo diet.

Paleo Almond Joy Bites

These paleo almond joy bites are a healthier twist on the classic candy, combining rich chocolate, sweet coconut, and crunchy almonds. Perfect for a Sunday treat or a snack, they are quick and easy to make and satisfy your cravings for something sweet and satisfying.

Ingredients

• 1 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 12 whole almonds
• 1/2 cup dark chocolate chips (dairy-free)

Instructions

1. In a mixing bowl, combine the shredded coconut, melted coconut oil, honey, vanilla extract, and salt until well mixed.
2. Scoop a tablespoon of the coconut mixture and roll it into a ball. Press an almond into the center and shape the mixture around it to form a ball. Repeat with the remaining mixture.
3. Place the coconut-almond balls on a parchment-lined baking sheet.
4. Melt the dark chocolate chips in a microwave-safe bowl or over a double boiler.
5. Dip each ball into the melted chocolate using a fork or spoon, letting any excess chocolate drip off. Place back on the parchment paper.
6. Chill in the refrigerator for 30 minutes, or until the chocolate is set.

These bites are a delightful combination of textures and flavors, perfect for a Sunday indulgence or as a make-ahead snack for the week.

Note: More recipes​ are coming soon!