My Granola Paleo Muffins Recipe - My Natural Family (2024)

Rebecca Baron 3 Comments

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These granola Paleo muffins are seriously the best choice to kick-start the day and are the perfect healthy on-the-go breakfast. The dough is mainly made from almond flour and thanks to the last-minute addition of the baking soda and folded-in whipped egg whites, the muffins have a great volume and a fluffy texture. The crunchy bite comes from the star ingredient - a thick layer of sticky Paleo granola and honey.

I originally got the idea for this recipe because I've been wanting something for breakfast I could make ahead of time and grab and because I had this Paleo granola * sitting in my pantry and I didn't know what to do with it.

It seemed too expensive to just eat plain and weird with no milk on it or on yogurt. Plus, I wanted more than just a little granola for my breakfast. So I thought I could make muffins with granola in them, but then I realized that would make them not crunchy if they were inside the muffins.

My Granola Paleo Muffins Recipe - My Natural Family (1)

Then I thought the granola could be good sprinkled on it, but I figured I couldn't get enough granola to stay on top to make it worth it. Then I came up with the idea of mixing the granola with honey to make them sticky so the granola would not only taste better, but a lot more of it could fit on the muffins. You might want to use my grain-free granola recipe to put on top of the muffins.

I think these muffins turned out delish. I'm excited to share them with you today. Please comment below and let me know what you think about them!

My Granola Paleo Muffins Recipe - My Natural Family (2)

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Recipe

My Granola Paleo Muffins Recipe - My Natural Family (3)

Almond Flour Paleo Muffins Recipe with Granola Topping

★★★★★5 from 1 review

  • Author: Rebecca Baron
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 minutes
  • Yield: 10 1x
  • Category: Breakfast
  • Cuisine: American
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Description

Try these almond flour muffins today. You'll love the light texture of the muffins combined with the crunchy topping and are wonderful to make ahead of time for a quick breakfast-on-the-go.

Ingredients

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Instructions

  1. Preheat the oven to 325 F (160 C). Lightlygrease a 6-hole silicone muffin tin.
  2. In a small saucepan, melt the palm shortening or ghee then pour in a bowl and set aside to cool slightly.
  3. In a large bowl, combine almond flour, tapioca and salt.
  4. Separate the eggs, putting the whites in the bowl of a stand mixer.
  5. Place the yolks in the bowl with the melted butter, add in the maple syrup, vanilla extract and lemon juice and whisk to combine.
  6. Add the egg yolk mixture to the bowl with the flours and whisk until you get a smooth batter without lumps.
  7. Using a hand mixer, beat the eggs whites until soft peaks form. Stir the baking soda into the batter and then, using a spatula, beat in one-third of the whipped egg whites to lighten the batter. Gently fold in the rest of the egg whites.
  8. Pour 2 Tablespoons of batter into each hole and bake for about 35 minutes or until a wooden skewer poked into the center of a muffin comes out clean.
  9. While the muffins are baking, in a bowl combine the granola and honey until the mixture is very sticky. Set aside.
  10. Leave to set for about 5 minutes, then take the muffins out from the tin and place them on a cooling rack.
  11. Using a knife, spread some honey over the top of a muffin and straight after, top with granola mixture until you cover all the top of the muffin. Use more honey if needed! Repeat this operation for each muffin. Enjoy!

Notes

Recipe inspired byMy Paleo Patisserie

Keywords: light, crunchy, make-ahead, quick

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Reader Interactions

Comments

  1. Rebecca

    My 1-year-old was just diagnosed with milk, egg, and peanut allergies, but he can tolerate some egg if it's baked. I am searching for healthy foods he can actually eat. Can't wait to try the muffins!

    Reply

  2. Andrea

    Thanks for the post. I need healthier options for my kids that don't include grains since I'm pretty certain we are all gluten sensitive and I steer clear of artificial foods and chemicals of any sort.

    Reply

  3. Lisa | Mummy Made.It

    How great are muffins? So simple to make and you can 'healthy them up' with some added fruit and veg and the kids devour them!

    Reply

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My Granola Paleo Muffins Recipe - My Natural Family (2024)

FAQs

What is a paleo muffin? ›

Paleo Banana Bread Muffins are a healthy twist on the deliciously sweet classic. They're made with no added sugar, no oil, and no dairy. Ingredients like almond flour, nut butter, and eggs create perfect, moist, fluffy muffins great for breakfast or snack time!

What ingredients are usually included in muffins that make them unhealthy? ›

White flour and usually even more sugar. The body breaks-down these refined carbohydrates in a flash, leading to a rapid rise in blood sugar and insulin, followed by a rapid drop, and an all-too-quick return of the hunger pangs that led you to eat that muffin in the first place.

Why can't you have peanut butter on paleo? ›

Peanuts are technically legumes, which are not paleo compliant, and that means peanut butter is off limits for paleo eaters. All other nuts and seeds are fair game, so if nuts and seeds are the only ingredients, snack away!

Are bananas allowed on paleo? ›

Many paleo followers wonder if bananas are paleo because of their higher sugar content. They are considered paleo. One medium banana has 113 calories, 2 grams of fiber and 26 grams of carbohydrates. Bananas are an unprocessed, whole food with a good source of potassium.

What should be avoided in making muffins? ›

Common Muffin Making Mistakes To Avoid
  1. Over mixing the batter.
  2. Overfilling the muffin tray.
  3. Leaving the muffins in the pan after they have baked.
  4. Berries, nuts, and chocolate chips sink to the bottom.
Mar 12, 2019

What is the best type of oil to use in muffins? ›

Best Oils for Baking

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

What is the most common flaw when baking muffins? ›

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

What are paleo muffins made of? ›

Ingredients
  • Almond flour – I use “super-fine” almond flour to get the best texture. ...
  • Lemon juice – I just use bottled lemon juice from the juice aisle. ...
  • Almond milk – I use unsweetened vanilla almond milk. ...
  • Tapioca flour – Tapioca is what gives these muffins their nice stretch. ...
  • Baking powder.

What does paleo mean in baking? ›

Exact guidelines vary, but for the most part that means no dairy, refined sugar, or grains (including wheat). Paleo Cracker Crisps. Thus, recipes are deemed suitable (or not) for the paleo diet based on their ingredients. Understandably, a lot of conventional baking ingredients (like flour, sugar, butter, etc.)

What are paleo dishes? ›

Paleo recipes
  • Baked salmon with fennel & tomatoes. A star rating of 4.4 out of 5. ...
  • Salmon, avocado & cucumber salad. A star rating of 4.6 out of 5. ...
  • One-pan summer eggs. ...
  • Baked eggs with spinach & tomato. ...
  • Prawn & broccoli omelette. ...
  • Sardines with Sicilian fennel salad. ...
  • Butternut squash and sage soup. ...
  • Thai squash soup.

What is paleo baking flour? ›

Our Paleo Baking Flour is a unique blend of almond flour, arrowroot starch, coconut flour and tapioca flour, combined in the perfect proportions for easy grain free baking and cooking!

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