Paleo Breakfast Muffins
Start your day the paleo way with these savory Paleo Breakfast Muffins, a protein-packed, grain-free alternative to traditional breakfast options! Made with a nutrient-rich blend of almond and coconut flours, these muffins are bursting with flavor from diced bell peppers, crispy bacon, fresh spinach, and green onions, all seasoned with garlic and onion powder for a punch of savory goodness. Quick and easy to prepare, they’re baked to golden perfection in just 25 minutes, making them an ideal grab-and-go breakfast or healthy snack. Gluten-free, dairy-free, and packed with wholesome ingredients, these muffins are perfect for meal prep and can be stored for convenient weekday mornings. Embrace a deliciously satisfying way to fuel your day with these paleo-friendly favorites!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 6 large eggs
- 0.25 cup unsweetened almond milk
- 0.25 cup coconut oil, melted
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup diced bell peppers
- 0.5 cup chopped spinach
- 0.5 cup diced cooked bacon
- 0.25 cup chopped green onions
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin with coconut oil or line it with parchment paper liners.
In a large mixing bowl, combine the almond flour, coconut flour, and baking soda. Mix well to ensure there are no clumps.
In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, onion powder, garlic powder, sea salt, and black pepper until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined.
Gently fold in the diced bell peppers, chopped spinach, diced cooked bacon, and chopped green onions until evenly distributed throughout the batter.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Store leftover muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Reheat in the microwave or oven before serving.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 13.2 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 709 mg | 55% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
