30+ Easy and Irresistible Sunday Paleo Muffin Recipes to Enjoy Today

Sundays are made for slow mornings, warm cups of coffee, and breakfast that feels like a treat.

If you’re following a paleo lifestyle, you know that finding recipes that match both your dietary needs and your cravings can be challenging.

But fear not—whether you prefer sweet, spiced, or savory, we’ve rounded up a collection of 30+ paleo muffin recipes to inspire your next Sunday brunch.

These muffins are made with wholesome, nutrient-dense ingredients that align with paleo guidelines, so you can indulge without compromising your health goals.

From the fruity sweetness of blueberry and banana muffins to the bold, savory notes of bacon and chive muffins, this list has something to satisfy every craving.

Not only are these muffins delicious and nourishing, but they’re also versatile and easy to make, ensuring your Sunday mornings are filled with joy, flavor, and minimal prep time.

30+ Easy and Irresistible Sunday Paleo Muffin Recipes to Enjoy Today

With over 30 paleo muffin recipes at your disposal, your Sunday breakfasts just got an upgrade!

Whether you’re in the mood for something light and fruity, spicy and warm, or rich and savory, these muffins will add variety and excitement to your weekend.

Each recipe is crafted with simple, natural ingredients that align with paleo principles, making them not only delicious but also nourishing.

Embrace the joy of baking and treat yourself to these tasty creations that are perfect for lazy mornings, brunches with friends, or as snacks throughout the week.

Sundays are meant to be savored, and what better way to do that than with the perfect paleo muffin in hand?

So, preheat that oven, gather your ingredients, and get ready to indulge in a wholesome, flavorful breakfast that will set the tone for the rest of your day.

Banana Nut Paleo Muffins

These banana nut paleo muffins are moist, naturally sweetened, and perfect for a Sunday breakfast or an afternoon snack. They offer a delicious way to enjoy classic flavors while sticking to a grain-free, gluten-free diet. Packed with ripe bananas, rich in potassium, and a blend of nuts for texture, these muffins will surely become a household favorite.

Ingredients:

• 2 ripe bananas, mashed
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, whisk together the mashed bananas, eggs, melted coconut oil, honey, and vanilla extract until smooth.
3. In another bowl, combine almond flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
4. Gently stir in the chopped nuts.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

The nutty flavor paired with the natural sweetness of bananas makes these muffins a satisfying, guilt-free indulgence. Enjoy them with a warm cup of coffee or tea for a balanced and energizing start to your Sunday.

Cinnamon Apple Paleo Muffins

These cinnamon apple paleo muffins are soft, fluffy, and filled with warm, comforting flavors. The perfect balance of sweet and spicy makes them an irresistible choice for brunch or a light dessert. With the crunch of fresh apples and a touch of cinnamon, they evoke the essence of autumn and comfort.

Ingredients:

• 2 apples, peeled and diced
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a mixing bowl, combine the eggs, melted coconut oil, maple syrup, and vanilla extract, and whisk until fully combined.
3. Add almond flour, baking soda, ground cinnamon, and salt to the wet ingredients and stir until a batter forms.
4. Gently fold in the diced apples and optional pecans.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These cinnamon apple muffins have the perfect amount of sweetness and spice. The apples add a juicy, fresh bite, while the cinnamon enhances the warmth of the flavors. They’re ideal for sharing with friends or family on a cozy Sunday morning.

Lemon Poppy Seed Paleo Muffins

These lemon poppy seed paleo muffins are light, bright, and bursting with citrus flavor. The zesty lemon provides a refreshing taste that pairs wonderfully with the subtle crunch of poppy seeds. They’re a sophisticated twist on a classic, making them perfect for an energizing weekend breakfast or brunch.

Ingredients:

• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tbsp poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C). Prepare a muffin tin with paper liners or lightly grease it.
2. In a bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract until smooth.
3. Mix in the lemon zest, lemon juice, and poppy seeds.
4. In another bowl, combine almond flour, baking soda, and salt. Slowly fold the dry ingredients into the wet mixture until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These lemon poppy seed muffins are light, tangy, and offer a subtle crunch. The hint of citrus brings brightness and energy to your Sunday, making these muffins a delightful addition to your weekend breakfast table.

Blueberry Almond Paleo Muffins

These blueberry almond paleo muffins are a blend of sweet and nutty flavors, with the natural burst of juicy blueberries in every bite. Perfect for breakfast or as an afternoon pick-me-up, they’re full of antioxidants and healthy fats to keep you fueled throughout the day.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup fresh or frozen blueberries
• 1/4 cup sliced almonds, plus extra for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. In a mixing bowl, whisk the eggs, melted coconut oil, honey, and vanilla extract until smooth.
3. Add almond flour, baking soda, and salt to the wet ingredients and stir until combined.
4. Gently fold in the blueberries and sliced almonds.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle extra almonds on top.
6. Bake for 20-25 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 to cool completely.

These blueberry almond muffins are a perfect combination of sweet and nutty, with the blueberries adding a burst of freshness and the almonds providing an extra crunch. They are an ideal choice for starting your Sunday with a boost of flavor and nutrients.

Pumpkin Spice Paleo Muffins

These pumpkin spice paleo muffins are a delightful way to embrace the cozy flavors of fall any day of the year. Made with real pumpkin and a blend of warming spices, they’re moist, tender, and a treat that everyone will love on a lazy Sunday morning.

Ingredients:

• 1 cup canned pumpkin puree
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, combine the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth.
3. In another bowl, mix the almond flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These pumpkin spice muffins bring the warmth and comfort of fall to any Sunday. The rich, earthy pumpkin flavor, combined with aromatic spices, makes them perfect for enjoying with a warm cup of coffee or tea. They’re an easy, nourishing treat for your weekend.

Chocolate Chip Coconut Paleo Muffins

These chocolate chip coconut paleo muffins are a crowd-pleaser, combining rich chocolate chips with the tropical taste of shredded coconut. They’re sweet, satisfying, and perfect for anyone who loves a little indulgence without compromising on healthy ingredients.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips
• 1/4 cup unsweetened shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it.
2. In a bowl, whisk the eggs, melted coconut oil, honey, and vanilla extract until fully combined.
3. Add almond flour, baking soda, and salt to the wet mixture and stir until smooth.
4. Gently fold in the chocolate chips and shredded coconut.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These chocolate chip coconut muffins are a delightful mix of rich and tropical flavors, making them perfect for satisfying your sweet tooth while sticking to paleo principles. Ideal for a Sunday treat or a snack throughout the week, they’ll bring a smile to your face with every bite.

Strawberry Banana Paleo Muffins

These strawberry banana paleo muffins are light, moist, and full of natural sweetness. With a combination of ripe bananas and fresh strawberries, they create a perfect harmony of flavors and textures. These muffins are a great way to start your Sunday on a refreshing and wholesome note.

Ingredients:

• 2 ripe bananas, mashed
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh strawberries, chopped
• 1 tbsp lemon juice (optional, to enhance the flavor)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the mashed bananas, eggs, melted coconut oil, honey, and vanilla extract until smooth.
3. Add the almond flour, baking soda, and salt to the wet ingredients and mix until just combined.
4. Gently fold in the chopped strawberries and lemon juice.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 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 pan for 5 minutes before transferring them to a wire rack to cool completely.

These strawberry banana muffins are a delightful and refreshing treat. The combination of juicy strawberries and sweet bananas adds natural moisture and flavor, making them perfect for a leisurely Sunday brunch or a mid-morning snack.

Cocoa Hazelnut Paleo Muffins

These cocoa hazelnut paleo muffins are a decadent treat that feels indulgent but still follows a paleo-friendly approach. The rich cocoa flavor pairs beautifully with the crunch of hazelnuts, creating a perfect balance of flavors that’s sure to impress.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped hazelnuts
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, mix the eggs, melted coconut oil, honey, and vanilla extract until smooth.
3. Add the almond flour, cocoa powder, baking soda, and salt to the wet ingredients, and stir until combined.
4. Fold in the chopped hazelnuts and chocolate chips if using.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 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 pan for 5 minutes before transferring to a wire rack to cool completely.

These cocoa hazelnut muffins are the perfect blend of chocolatey richness and nutty crunch. They make for an enjoyable Sunday treat or a sweet snack that satisfies your chocolate cravings without any refined sugars.

Zucchini Spice Paleo Muffins

These zucchini spice paleo muffins are moist, flavorful, and filled with a warm blend of spices that evoke a cozy, comforting feeling. Packed with shredded zucchini, they are perfect for sneaking in some extra veggies while enjoying a tasty, wholesome breakfast.

Ingredients:

• 1 1/2 cups almond flour
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup shredded zucchini, excess water squeezed out
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until fully combined.
3. Add the almond flour, baking soda, salt, cinnamon, nutmeg, and ginger to the wet mixture and stir until smooth.
4. Fold in the shredded zucchini and optional chopped nuts.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 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 pan for 5 minutes before transferring to a wire rack to cool completely.

These zucchini spice muffins are perfect for anyone looking for a healthy and delicious way to start their Sunday. The combination of spices and zucchini provides both warmth and moisture, while the nuts add a delightful crunch. Enjoy them with a dollop of almond butter or a hot cup of tea for a complete, satisfying breakfast.

Lemon Poppy Seed Paleo Muffins

These lemon poppy seed paleo muffins are light, refreshing, and bursting with zesty lemon flavor. The addition of poppy seeds provides a delightful crunch and texture, making them perfect for a bright and energizing Sunday breakfast.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup lemon juice (freshly squeezed)
• 1 tbsp lemon zest
• 2 tbsp poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large mixing bowl, whisk the eggs, melted coconut oil, honey, and vanilla extract until smooth.
3. Add the almond flour, baking soda, and salt to the wet mixture and stir until fully combined.
4. Fold in the lemon juice, lemon zest, and poppy seeds.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely.

These lemon poppy seed muffins are perfect for adding a touch of brightness to your Sunday. The citrusy lemon flavor combined with the crunch of poppy seeds makes for a sophisticated and delicious breakfast option.

Cinnamon Apple Paleo Muffins

These cinnamon apple paleo muffins are a cozy, comforting treat that will remind you of autumn mornings. Sweet chunks of apple paired with warm cinnamon make them irresistible, perfect for a slow and relaxed Sunday morning.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup chopped apple (use a firm variety like Honeycrisp or Granny Smith)
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until combined.
3. Add the almond flour, baking soda, salt, and ground cinnamon to the wet ingredients and mix until smooth.
4. Gently fold in the chopped apple and optional nuts.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 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 pan for 5 minutes before transferring to a wire rack to cool completely.

These cinnamon apple muffins are an irresistible combination of sweet, spiced, and satisfying. Perfect for a leisurely Sunday, they pair beautifully with a warm cup of herbal tea or coffee.

Savory Herb and Garlic Paleo Muffins

For those who prefer a savory start to their day, these herb and garlic paleo muffins are a perfect choice. Packed with aromatic herbs and a hint of garlic, they make an excellent companion to your brunch or serve as a side to your main meal.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup unsweetened almond milk or coconut milk
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh thyme
• 1/4 cup shredded dairy-free cheese (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk the eggs, melted coconut oil, and almond milk until fully combined.
3. Add the almond flour, baking powder, salt, and garlic powder to the wet ingredients and stir until smooth.
4. Fold in the fresh herbs and shredded dairy-free cheese if using.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These savory herb and garlic muffins are packed with rich, aromatic flavors, making them an ideal choice for anyone looking to switch things up from sweet to savory. Perfect for a hearty breakfast or as a side to your Sunday brunch spread, they’re sure to please anyone who enjoys bold, herbaceous flavors.

Carrot Ginger Paleo Muffins

These carrot ginger paleo muffins are both sweet and spicy, featuring the natural sweetness of carrots combined with the warmth of ginger. They’re perfect for adding a bit of spice to your Sunday morning breakfast and are packed with nutrients to start your day on a healthy note.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 cup grated carrots
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract until combined.
3. Add the almond flour, baking soda, salt, cinnamon, and ground ginger to the wet mixture and stir until smooth.
4. Fold in the grated carrots and optional nuts.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These carrot ginger muffins are the perfect balance of sweet and spicy, making them a flavorful and nourishing option for a Sunday brunch. The natural sweetness from the carrots combined with the warm spices will leave you feeling satisfied and energized.

Blueberry Coconut Paleo Muffins

These blueberry coconut paleo muffins are sweet, moist, and loaded with juicy blueberries and a hint of coconut flavor. They’re perfect for a leisurely Sunday breakfast or as a mid-morning snack with your favorite cup of tea or coffee.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened shredded coconut
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract until combined.
3. Add the almond flour, baking soda, and salt to the wet mixture and stir until smooth.
4. Gently fold in the shredded coconut and blueberries, taking care not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely.

These blueberry coconut muffins are light and bursting with flavor, making them a delightful way to start your Sunday. The combination of juicy blueberries and the tropical taste of coconut is both refreshing and satisfying.

Bacon and Chive Paleo Muffins

These bacon and chive paleo muffins are savory, satisfying, and perfect for anyone who loves a hearty breakfast with a twist. Packed with crumbled bacon and fresh chives, they’re ideal for a Sunday breakfast that feels indulgent yet healthy.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup unsweetened almond milk or coconut milk
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1/2 cup crumbled cooked bacon
• 2 tbsp chopped fresh chives
• 1/4 cup shredded dairy-free cheese (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the eggs, melted coconut oil, and almond milk until combined.
3. Add the almond flour, baking powder, salt, and garlic powder to the wet mixture and mix until smooth.
4. Fold in the crumbled bacon, chopped chives, and shredded dairy-free cheese if using.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 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 pan for 5 minutes before transferring to a wire rack to cool completely.

These bacon and chive muffins are a savory, protein-packed option for a Sunday brunch. The combination of crispy bacon and the freshness of chives brings a wonderful balance of flavors that will keep you satisfied throughout the day.

Note: More recipes​ are coming soon!