Paleo Breakfast Muffins with Almond Flour

These paleo breakfast muffins are made with almond flour, tapioca flour, coconut flour, honey, maple syrup, eggs, almond milk, and coconut oil. They are gluten-free, grain-free, and dairy-free, and they are a great way to start your day.

I first developed this recipe back in 2012, when I was looking for a paleo-friendly breakfast muffin that was both healthy and delicious. I experimented with a number of different ingredients and proportions, and I finally settled on this recipe, which has become a staple in my kitchen ever since.

Prep time: 15 | Cook time: 25 | Serves: 12

Ingredients

• 1 cup almond flour
• 1/2 cup tapioca flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup honey
• 1/4 cup maple syrup
• 2 eggs
• 1/4 cup almond milk
• 1/4 cup coconut oil, melted

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
2. In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together the honey, maple syrup, eggs, almond milk, and coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fill the prepared muffin tins 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Why It Works

• The almond flour gives the muffins a nutty flavor and a moist texture.
• The tapioca flour helps to bind the muffins together and gives them a slightly chewy texture.
• The coconut flour adds a touch of sweetness and a bit of a crunch.
• The honey and maple syrup add sweetness and help to keep the muffins moist.
• The eggs help to bind the muffins together and give them a fluffy texture.
• The almond milk adds moisture and helps to make the muffins tender.
• The coconut oil adds richness and flavor, and it also helps to keep the muffins moist.