Paleo Muffins with Almond Meal and Cacao Nibs

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Almond Flour Paleo Muffin - Dr. Axe

Muffins are a great way to get in a quick breakfast or enjoy a hearty snack. But good luck finding a healthy, already-made muffin.

For starters, just one muffin might set you back hundreds of calories, with heaps of refined sugar and other unsavory ingredients. And if you need a gluten-free muffin, you’re often better off eating cardboard — those muffins have no taste!

Luckily, we can make these Paleo Muffins your new go-to healthy snack. These yummy treats have it all: They’re ready in under half an hour, are full of recognizable, good-for-you ingredients, and there’s not a grain in sight. We use almond meal instead of flour and add sweetness with maple syrup, coconut sugar or stevia. Yum!

How to Make Paleo Muffins

Paleo muffins step 1 - Dr. Axe

We start by preheating the oven to 375 F. Then in a large mixing bowl, whisk the eggs. You know they’re ready once they lightened up in color.

Add the remaining wet ingredients to the bowl and then whisk them into the eggs until they’re all mixed up. I especially love that these Paleo muffins have ground flaxseeds in them, keeping you full longer.

Paleo muffins step 2 - Dr. Axe

Now grab a medium bowl and combine the dry ingredients in it. Once they’re mixed up well, add these dry ingredients into your larger bowl with the wet ingredients. Give everything a few good stirs before letting the Paleo muffin batter sit for a few minutes.

Paleo muffins step 3 - Dr. Axe

Add paper liners to your muffin pan and fill each muffin cup 3/4 of the way. We want to leave some room for the muffins to puff up and expand while they bake. Slide the muffins into the oven, and bake for 13–15 minutes or until the muffin tops are a nice golden brown.

Paleo muffins recipe - Dr. Axe

How easy were these Paleo Muffins to prepare? They’re a great recipe to let your kids help out with, too. Give them a wooden spoon and let ’em stir! And if you’re feeling extra naughty or want these muffins to be more of a dessert, you can even replace half the cacao nibs with chocolate chips. I hope you enjoy these Paleo muffins!

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Almond Flour Paleo Muffin - Dr. Axe

Paleo Muffins with Almond Meal and Cacao Nibs


  • Author: Dr. Josh Axe
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Description

These Paleo Muffins have it all: ready in under half an hour, are full of recognizable, good-for-you ingredients, and there’s not a grain in sight.


Ingredients

Scale
  • 3 eggs
  • ¼ cup coconut oil, liquefied
  • ¼ cup maple syrup OR ½ dropper of liquid vanilla stevia OR 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon apple cider vinegar
  • 1 cup almond meal
  • 3 tablespoons arrowroot starch
  • 1½ tablespoons ground flaxseed
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ cup cacao nibs

Instructions

  1. Heat the oven to 375 F.
  2. In a large mixing bowl, whisk the eggs until they’re lighter in color. Add the remaining wet ingredients and whisk together.
  3. In a medium bowl, whisk the dry ingredients together until well mixed. Add the dry ingredients to the wet ingredients. Stir to combine thoroughly, then let the mixture sit for 2 minutes.
  4. Add paper liners to a muffin pan. Fill each muffin cup 3/4 full and bake for 13–15 minutes or until golden brown.

Notes

Want these muffins to be more of a dessert, replace half the cacao nibs with dark chocolate chips.

  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Snacks, Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 340
  • Sugar: 11.2g
  • Sodium: 230mg
  • Fat: 25.6g
  • Saturated Fat: 11.6g
  • Unsaturated Fat: 12.3g
  • Carbohydrates: 22.2g
  • Fiber: 4.3g
  • Protein: 8g
  • Cholesterol: 82mg

Keywords: paleo muffins, paleo muffin recipe

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24 Comments

  1. Alicia on

    I’m not a fan of the protein powder what should be a great substitute..other than that I would love to try them

    Reply
  2. DA on

    Made this recipe with honey this morning. Didn’t have any arrowroot flour, so subbed in some corn flour. Delicious! Big hit with family, too.

    Reply
  3. Denise on

    Is it true that honey becomes toxic when heated? Every article I’ve read says that raw honey should never be heated. I’m so confused.

    Reply
  4. Penny on

    Nice recipe. Thanks for the nutrition list, Jenni. Very helpful. A dropper is a scant teaspoon, which could be way too much Stevia. Too much is bitter and at best tastes strongly of licorice. This recipe calls for honey, sugar and stevia. Pick one. It won’t hurt the recipe to leave out the other two. After all, we’re getting used to a smaller satisfaction level of sweetness.

    Reply
  5. Val on

    these look great, but my liquid stevia did not come with a dropper. Could you tell me how many drops a dropper holds. I tried to search the internet but found no answer. Looking forward to making these.

    Reply
  6. Tara on

    Xylitol is horrible for you. You must keep away from pets as it will kill them. Coconut sugar is alkaline and doesn’t spike insulin.

    Reply
  7. Dianne Tudor on

    Do you have the nutritional information on these. I need to calculate the Weight Watchers Smart Points for these muffins. I really want to make and eat them but need that info. Thanks!

    Reply
    • Jenni on

      per muffin:
      cal: 187.2
      fat: 10.8
      sat fat: 4.7
      cholesterol: 46.5
      sodium: 61.7
      potassium: 114.2
      carb: 21.5
      fiber: 1.8
      sugar: 13.4
      protein: 4.2

      Reply
  8. Trish on

    Is the arrowroot starch necessary, & is there a common substitute for it? Also, I have powdered Stevia, and granulated xylitol, could either be used instead of the honey/liquid stevia? if so, would extra liquids i.e. egg, oil, vinegar be needed?

    Reply
  9. Erica on

    Hello,
    I was curious about why you don’t recommend keto long term despite health benefits? I’ve bee on it for 8 months with cheats over holidays but would really like to eat your healing foods diet. Unfortunately I’m now scared of carbs and the body’s response to even fruits. I’m not diabetic but just trying to prevent disease. I would like to make things like these muffins but I’m afraid of the insulin spike from coconut sugar and honey etc. I’m so tired of researching food (it’s become almost unhealthy stress and obsession) but do want to not go back to being bloated, fatigued, having acne, or causing my body harm. There’s so much info and some say no fruit, some occasional fruit, some no grains at all, some sprouted grains. I want food freedom like I had before I knew better :(

    Reply
    • Lisa on

      Maximized living has great info and recipes using stevia and xylitol no insulin spike. That’s what I would use to replace the honey/coconut sugar. They also really break down what fruit is good, okay and maybe not the best. They also talk about grains and why some are okay like sprouted but in the end what works for some might not work for you. Good luck with your journey…sometimes it’s over whelming I know.

      Reply
      • Erica on

        Thank you. I honestly just feel like crying sometimes cause there’s so much out there. I feel like my time, energy, everything is consumed.
        I used to LOVE to cook. I loved fruit, bread, pasta etc and I miss that freedom, but I want to be healthy.

      • Suzanne on

        Be very careful of xylitol. I made a dessert with it one time and my husband was very sick for about 24 hrs. Chest pains and chills..he has hypoglycemia and has no problem eating food with coconut sugar.

    • Lisa on

      All berries are good! Avacodoes, Granny Smith apples…there’s also lentil noodles out there and spag squash to replace noodles. I eat tons of muffins cuz I don’t eat bread…chick pea, coconut and almond flour are all good replacements. Remember it’s a journey and it will take time to change and learn the new.

      Reply

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