Best Paleo Berry Breakfast Muffins

These easy Paleo berry muffins are the perfect start to any breakfast. Paired with delicious pasture-raised eggs and bacon, these muffins help make a full and satisfying breakfast. Our Paleo muffins start with wholesome almond flour, coconut sugar, baking powder, and pink sea salt (for minerals!). Fresh eggs are cracked into the dry ingredients, and vanilla extract is mixed in. Next, fresh raspberries, blackberries, and blueberries are folded into the muffin batter. The muffin batter is divided into liners and baked until puffed and golden. These muffins are deliciously moist and flavorful. Feel free to add more berries on top of each muffin before baking for a pop of color.

How to store extra muffins?

Due to the nature of these muffins being gluten-free and very moist, the muffins should be stored in an airtight container at room temperature for up to three days. If they are not consumed in that time frame, store them in the refrigerator, so they do not go bad.

What is the best way to enjoy these muffins?

These muffins already have plenty of healthy fats in them, so they should be easier on the blood glucose response. However, to dampen the glucose load, even more, pair these muffins with a full-fat coffee like our Keto Vegan Fat Fueled Coconut Coffee:

https://www.carbmanager.com/recipe-detail/ug:d93d64e9-d8db-91b5-18a5-c58ecf09bf53/keto-vegan-fat-fueled-coconut-coffee

Serving suggestions

To make the ultimate pairing, serve these Paleo Berry Breakfast Muffins with our Easy Paleo Breakfast, which will be sure to keep you full and satisfied:

https://www.carbmanager.com/recipe-detail/ug:409d2df78e824ec3a11e996da66536f9/easy-paleo-breakfast

Net Carbs

9.3 g
Fiber

2.9 g
Total Carbs

12.3 g
Protein

6.1 g
Fats

17.2 g

217 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Almond flour

3 cup
Coconut Sugar

0.5 cup
Baking powder

1.5 tsp
Himalayan Pink Sea Salt

0.25 tsp
Coconut oil

0.33 cup
Raw egg

3 large
Vanilla extract

0.5 tsp
Raspberries

0.33 cup, whole pieces
Blueberries

0.33 cup
Blackberries

0.5 cup

Step 1

Preheat the oven to 350 F (180 C). Prepare a muffin pan with 15 paper liners. Combine the almond flour, coconut sugar, baking powder, and sea salt in a mixing bowl. Mix well to combine.
Step 2

Add in melted coconut oil, raw eggs, and vanilla extract. Mix well to combine. Make sure there are no dry ingredients at the bottom of the bowl.
Step 3

Fold in the berries gently until distributed throughout the muffin batter. Use a 3 oz cookie scoop to fill the liners about ¾ of the way full. Top each muffin with extra berries for color if desired.
Step 4

Bake muffins for 23-25 minutes or until golden brown on top and puffed. Allow the muffins to cool slightly before serving. Store in an airtight container for up to three days.