Perfectly Paleo Breakfast Muffins

These babies are perfect. My kids love them, I love them and they are full of healthy ingredients. When else can you sneak this much ground flax seed into your kids meals?

The muffins are also refined sugar-free to boot with the only sweetener being dates and a banana. Double the batch and freeze them for easy morning breakfasts. Mix in your families favorite add-ins to make them yours! Enjoy!

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My girls and their favorite add-ins – chocolate chips for the middle and dried fruit for the oldest.

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Print Recipe
Perfect Breakfast Muffins
Course Breakfast, Snack
Cuisine Gluten-Free, Paleo
Prep Time 15 minutes
Cook Time 18-20 minutes
Servings
muffins
Ingredients
Course Breakfast, Snack
Cuisine Gluten-Free, Paleo
Prep Time 15 minutes
Cook Time 18-20 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat the oven to 350. Line or spray muffin tins. Combine the almond flour, flaxseed meal, baking soda and salt together in a bowl. In a high-powered blender (I use a Vitamix), combine the eggs, dates (soften these in hot water for a few minutes if they are dry), banana, olive oil and water. Blend until smooth. Stir the liquid into the dry ingredients. Choose your add-ins. Half our family likes a hearty blend of nuts, seeds and dried fruit. Some of us like the chocolate chips, I use Enjoy Life. This batter can easily adapt to 3 cups of add-in ingredients. Fresh or frozen berries are also a great choice! Or bump the nutrition by adding cups of chopped trail mix. Choose the combination that your family loves. Or take half the batter and make two different varieties! Fill muffin tins 2/3 full with batter and bake for 18-20 minutes until muffins spring back when touched.
Recipe Notes

This recipe is adapted from Gluten-Free Cupcakes, by Elana Amsterdam of Elana's Pantry

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