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 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 almond 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 traditional muffins!
The ingredients used in this recipe
You’ll only need a few wholesome ingredients to make these tasty paleo muffins (the exact measurements are listed in the recipe card below):
Almond butter: I use natural unsweetened almond butter. The only ingredient is almonds, and it’s the type of butter that you need to stir then refrigerate.
Eggs: I use large eggs in most of my recipes, this one included.
Honey: Just 2 tablespoons are enough to sweeten these lovely muffins. So they are not overly sweet, and they are also fairly low in carbs (certainly when compared to traditional sugary muffins).
Vanilla extract: Adds nice flavor, but you can omit it if you don’t have any on hand. If you do use it, try to use pure vanilla extract, not the artificially flavored stuff.
Kosher salt: If using fine salt, use just a pinch. You don’t want salty muffins. 😂
Cinnamon. Make sure it’s fresh! A stale spice can easily ruin a recipe. Speaking from experience…
Baking soda: Make sure it’s fresh. It should keep for a long time, but it’s always a good idea to double-check.
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:
1. Mix the ingredients by hand, in a single bowl. How easy is that!
2. Divide the mixture evenly between greased muffin liners.
3. Bake the muffins for 15 minutes at 325°F. That’s it! You don’t need to cool them for very long – 20 minutes should do it.
Optional additions to the batter
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 paleo muffins
I love having one of these tasty muffins for my breakfast! They also make a tasty and filling snack.
Sometimes, when I have fairly old leftovers, I slice them in two, toast, and spread them with butter or almond butter. So good!
How to store them
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.
More muffin recipes that you might enjoy
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- ½ cup creamy roasted almond butter
- 2 large eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ teaspoon Diamond Crystal 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.