Paleo Breakfast Muffins

These paleo breakfast muffins are a great way to start your day. They're made with almond flour and coconut flour, so they're gluten-free and grain-free. They're also sweetened with honey, so they're naturally sweet and delicious. These muffins are perfect for on-the-go breakfasts or snacks.

I've been working on this recipe for paleo breakfast muffins for months. I wanted to create a muffin that was gluten-free, grain-free, and sweetened with honey. I also wanted it to be easy to make and delicious. After many tries, I finally came up with this recipe. These muffins are everything I hoped for and more. They're moist, fluffy, and flavorful. They're also very filling and satisfying. I love eating these muffins for breakfast or as a snack. They're also great for packing in lunches. I hope you enjoy these paleo breakfast muffins as much as I do!

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

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup coconut milk
• 1/4 cup honey
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, coconut milk, honey, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and whisk until just combined.
5. Fill the prepared muffin cups about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Why It Works

• The combination of almond flour and coconut flour creates a moist and fluffy muffin.
• The honey adds a natural sweetness to the muffins.
• The baking powder and baking soda help the muffins to rise and be light and airy.