Air Fryer Paleo Breakfast Muffins with Berries
These air fryer paleo breakfast muffins are a quick and easy way to start your day. They're made with almond flour, baking powder, salt, eggs, coconut milk, maple syrup, vanilla extract, and mixed berries. The muffins are gluten-free, grain-free, and dairy-free, so they're perfect for people with food allergies or sensitivities. They're also a good source of protein and fiber, so they'll help you feel full and satisfied all morning long.
I've always been a fan of breakfast muffins. They're portable, easy to make, and can be customized to your liking. But I've never been a fan of the traditional muffin recipe, which is usually made with white flour, sugar, and butter. So I decided to create a healthier version of my favorite breakfast treat. I started by swapping out the white flour for almond flour. Almond flour is a good source of protein and fiber, and it gives the muffins a moist and tender texture. I also replaced the sugar with maple syrup, which is a natural sweetener that adds a touch of sweetness without being overpowering. Finally, I used coconut milk instead of butter, which makes the muffins dairy-free and gives them a light and fluffy texture.
Air Fryer Paleo Breakfast Muffins with Berries Air Fryer Paleo Breakfast Muffins with Berries Air Fryer Paleo Breakfast Muffins with Berries Air Fryer Paleo Breakfast Muffins with Berries
Prep time: 15 | Cook time: 18 | Serves: 6
Ingredients
  • Almond flour
  • Baking powder
  • Salt
  • Eggs
  • Coconut milk
  • Maple syrup
  • Vanilla extract
  • Mixed berries
Instructions
  1. Preheat your air fryer to 350°F (175°C).
  2. In a large bowl, combine the almond flour, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, coconut milk, maple syrup, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the mixed berries.
  6. Fill muffin cups or ramekins with the batter, filling them about 3/4 full.
  7. Place the muffin cups in the air fryer basket and cook for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool for a few minutes before serving.
Why It Works
  • The almond flour gives the muffins a moist and tender texture.
  • The maple syrup adds a touch of sweetness without being overpowering.
  • The coconut milk makes the muffins dairy-free and gives them a light and fluffy texture.