With this recipe, I set out to create a portable breakfast item that tastes great but also packs a nutritional and protein punch. While I will happily eat reheated eggs and egg dishes on the go, my kiddos aren’t so gung-ho about it. So the breakfast muffin was created! I packed as many eggs in there as I could, but stopped short of creating a super-eggy texture and flavor. Then I loaded it with veggies, walnuts, and heart-healthy coconut. The result is a nutrient-dense, flavorful, and filling breakfast on the go!
DRY INGREDIENTS
½ cup almond flour
1/3 cup (720 ml) coconut flour, sifted
1 tsp (5 ml) cinnamon
½ tsp baking soda
⅛ tsp ground cloves
¼ tsp ground ginger
Pinch of sea salt
WET INGREDIENTS
6 eggs
2 tsp pure vanilla extract
1/3 cup (720 ml) pure maple syrup
ADD-INS
1 cup (240 ml) finely shredded carrots
1 cup (240 ml) finely shredded zucchini
½ cup finely shredded coconut, unsweetened
¼ cup chopped raw walnuts
1/3 cup (720 ml) raisins
¼ cup raw pumpkin seeds
Makes 12 muffins
Prep Day:
Preheat your oven to 350°F (180°C).
In a small bowl, mix together the dry ingredients.
In a medium-sized bowl, whisk the eggs until light and frothy. Add the vanilla extract and maple syrup, and whisk to combine.
Add the dry ingredients to the egg mixture, and blend well with a hand mixer.
Stir in the carrots, zucchini, coconut, walnuts, raisins, and pumpkin seeds until incorporated.
Line a 12-cup muffin tin with paper liners. Divide the batter evenly among the muffin cups, filling each one about three-quarters of the way up the liner.
Bake the muffins for 25-30 minutes or until they are browned and the centers are set and spring back to the touch.
Place the tin on a wire rack, and let cool for 10 minutes. Then remove the muffins from the tin, and let cool completely on the wire rack.
Store the muffins in an airtight container in the refrigerator or a cooler, or freeze them for later use.
Serving Day:
Thaw the muffins in the refrigerator overnight. Reheat them in the microwave in 10-second increments, or enjoy at room temperature.
More Recipes You'll Love
Breakfast Muffins are the grab-and-go paleo morning you'll actually look forward to. Almond and coconut flours bake up with warm cinnamon, cloves, and ginger, packed with shredded carrot and zucchini, coconut, walnuts, raisins, and pumpkin seeds in every bite.
Pro Tips
- Whisk the eggs until light and frothy before adding the vanilla and maple syrup — the air you whip in helps these grain-free muffins rise rather than bake dense.
- Sift the coconut flour before measuring; it clumps badly straight from the bag and those lumps never fully disappear in the batter.
- Squeeze any excess moisture from the shredded zucchini so the muffins bake through instead of steaming wet in the middle.
- A hand mixer on the batter really does make a difference here, blending the almond and coconut flours smoothly into the eggs without overworking.
- Fill the liners three-quarters full and bake until the tops are browned and the centres are set — the muffins firm up as they cool on a wire rack.
Frequently Asked Questions
How should I store these breakfast muffins?
Keep them in an airtight container in the fridge for up to a week — coconut flour baked goods stay moist and fresh much longer refrigerated. They're great cold or gently warmed.
Can I freeze them?
Yes, they freeze beautifully for up to 3 months. Thaw overnight in the fridge or warm briefly from frozen for a fast breakfast.
Are these muffins paleo?
Yes: almond and coconut flour, eggs, pure maple syrup, and whole-food mix-ins like carrots, zucchini, coconut, walnuts, raisins, and pumpkin seeds. No grains or refined sugar.
Can I change the add-ins?
Absolutely — keep the total volume about the same and swap in other paleo-friendly mix-ins like shredded apple, sunflower seeds, or chopped dates.
Recipe Card
Ingredients
Method
- ADD-INS
- 1 cup finely shredded carrots
- 1 cup finely shredded zucchini
- ½ cup finely shredded coconut, unsweetened
- ¼ cup chopped raw walnuts
- 1/3 cup raisins
- ¼ cup raw pumpkin seeds Makes 12 muffins Prep Day: Preheat your oven to 350°F.
- In a small bowl, mix together the dry ingredients.
- In a medium-sized bowl, whisk the eggs until light and frothy.
- Add the vanilla extract and maple syrup, and whisk to combine.
- Add the dry ingredients to the egg mixture, and blend well with a hand mixer.
- Stir in the carrots, zucchini, coconut, walnuts, raisins, and pumpkin seeds until incorporated.
- Line a 12-cup muffin tin with paper liners.
- Divide the batter evenly among the muffin cups, filling each one about three-quarters of the way up the liner.
- Bake the muffins for 25-30 minutes or until they are browned and the centers are set and spring back to the touch.
- Place the tin on a wire rack, and let cool for 10 minutes.
- Then remove the muffins from the tin, and let cool completely on the wire rack. Store the muffins in an airtight container in the refrigerator or a cooler, or freeze them for later use.
- Thaw the muffins in the refrigerator overnight. Reheat them in the microwave in 10-second increments, or enjoy at room temperature.
