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This Is the Best Paleo Muffins Recipe

Going paleo doesn't have to mean giving up your favorite baked goods.
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There's no avoiding it—we all know at this point that most store-bought muffins are really just cupcakes. And while there's nothing wrong with cupcakes, they're never going to deliver the energy you need to get through the morning like a real breakfast. Enter these paleo plum muffins.

You may already be familiar with Marian Burros's plum torte, a recipe that was published every September in The New York Times from 1983 to 1989. This muffin recipe was developed with the plum torte in mind, but from a paleo perspective. Almond flour keeps the muffins moist and cakey, coconut and olive oil bring richness, and they're just sweet enough thanks to coconut sugar and fresh plums. Not a fan of plums? No sweat. Try topping the muffins with sliced peaches, apricots, or strawberries. Raspberries, blackberries, or blueberries would work, too.

When it comes time to divvy out the batter, turn to a large cookie scoop, like this one from OXO. Not only does this device make each muffin you scoop the same size (which ensures even baking in the oven), but it also reduces mess exponentially, and less cleanup means more time to enjoy these delicious baked goods.

Makes 12 muffins


3 eggs
½ cup coconut sugar, plus extra for sprinkling
⅓ cup melted and slightly cooled coconut oil
⅓ cup olive oil
2 teaspoons orange zest
2 tablespoons ground flaxseed
1 teaspoon vanilla extract
1 ½ cups almond flour
½ cup coconut flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon cinnamon
6 small plums or pluots, pitted and quartered

How to Make It

    1. Preheat oven to 350ºF. Line a 12-cup muffin pan with cupcake liners or grease with nonstick cooking spray.
    2. In a medium bowl, whisk together eggs, coconut sugar, coconut oil, olive oil, orange zest, flaxseed, and vanilla.
    3. Whisk in almond flour, coconut flour, baking powder, salt, and cinnamon.
    4. Evenly divide batter among muffin cups.
    5. Press 2 plum slices into the center of each muffin and sprinkle with more coconut sugar.
    6. Bake for 30-35 minutes, or until a toothpick stuck into the center of a muffin comes out clean. Store in airtight containers at room temperature or in the refrigerator for about 1 week, or in the freezer for 2 months.

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Rebecca Firkser
Rebecca Firkser is a food writer and recipe developer. Read more about Rebecca