Delicious paleo muffins are made with almond butter and taste like little honey cakes. They are lovely for breakfast and perfect for the kids’ lunchboxes.
These moist and fluffy paleo muffins are made with just seven wholesome ingredients. They are incredibly good!
It’s difficult to believe that you can create wonderful baked goods with nut butter, eggs, and baking soda. But these tasty muffins prove that you absolutely can. They are fluffy and delicious. In fact, they’re just as good as wheat flour muffins!
The ingredients used in this recipe
You’ll only need a few wholesome ingredients to make these tasty muffins (the exact measurements are listed in the recipe card below):
- Almond butter. Use natural unsweetened almond butter.
- Eggs. I use large eggs in all my recipes.
- Honey. Only 2 tablespoons are enough to sweeten these muffins.
- Vanilla extract. Adds nice flavor, but you can omit it of you don’t have any on hand.
- Kosher salt. If using fine salt, use just a pinch.
- Cinnamon. Make sure it’s fresh!
- Baking soda.
How to make paleo muffins
Scroll down to the recipe card for the detailed instructions. It’s such an easy recipe! Here are the basic steps:
- Mix the ingredients by hand, in a single bowl.
- Divide the mixture between muffin cups.
- Bake for 15 minutes at 325°F. That’s it!
I haven’t tried it yet, but I’m pretty sure you could mix 1/4 cup of chocolate chips or blueberries into the batter for a nice variation.
In which case I would suggest omitting the cinnamon. But when making plain muffins, the cinnamon adds so much flavor.
How to serve them
I love having one of these tasty muffins for my breakfast! They also make a tasty and nutritious snack.
Sometimes, when I have fairly old leftovers, I slice them in two, toast, and spread them with sweet butter. So good!
Is this a healthy recipe?
I think it’s healthy for something sweet. Sweetened with just 2 tablespoons of honey, these muffins are not overly sweet, and they are relatively low in carbs. And almond butter is very healthy.
How to store paleo muffins
This recipe makes a small amount – just five muffins, but you can easily double it.
Once completely cool, they keep well in the fridge, in an airtight container, for up to 5 days. You can also freeze them in freezer bags.
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- ½ cup creamy roasted almond butter
- 2 large eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- Preheat oven to 325 degrees F. Line 5 muffin cups with paper liners and lightly grease the liners.
- In a large bowl, with a hand whisk, whisk together the almond butter and eggs. Whisk in the honey and vanilla.
- Add the salt, cinnamon, and finally, the baking soda, whisking to incorporate.
- Using a 4-tablespoon ice cream scoop, divide the batter evenly among the prepared muffin liners. Bake 15-17 minutes, or until puffed and set and a toothpick inserted in center comes out clean.
- Cool in pan, on a cooling rack, for 10 minutes, then transfer to cooling rack to cool 10 more minutes before enjoying. Leftovers keep for a few days in a sealed container in the fridge.