These Cinnamon Vanilla Paleo Muffins are a healthy alternative to carb and sugar-filled muffins. They are keto and paleo and made with high fiber coconut flour.
The thing I love about this recipe is that it is very simple to throw together. You just put all the ingredients in a bowl, mix it, then pour it into muffin cups and bake!
I like to make these for special breakfast or brunch occasions. They also keep pretty well for travel. I like to make a big batch and store it in the fridge or freezer and take it out when I want a healthy, delicious and low carb snack.
I’ve been on a bit of a paleo muffin kick lately. These Cinnamon Vanilla Paleo Muffins are a great addition to my other paleo muffin recipes!
Cinnamon Vanilla Paleo Muffins (Keto & Paleo):
These Cinnamon Vanilla Paleo Muffins are a healthy alternative to carb and sugar-filled muffins. They are keto and paleo and made with high fiber coconut flour.
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1 1/2 tsp vanilla extract
- 3-6 tbsp honey if you like it sweeter, add more honey
- 1/4 cup coconut oil
- 1/2 cup+ 2 tbsp coconut milk
- 4 pastured eggs don't try to sub the eggs, it won't work without them!
- 1/2 tsp apple cider vinegar
- 1 tsp cinnamon + extra for dusting the top of the muffin
- 1/4 tsp cloves
- Pre-heat the oven to 350°. Soften the coconut oil by slightly heating it and combine with all the remaining muffin ingredients. Blend in a food processor or bowl, mix until smooth.
- Place batter in a muffin tin lined with muffin liners. The muffins will rise a very small amount, so you can fill the muffin liner about 3/4 full–almost to the top. Before you place the muffins into the oven sprinkle each muffin top with a bit of cinnamon.
- Bake for about 20-30 minutes or until a toothpick inserted comes out clean and the tops are slightly browned and hardened. Let the muffin cool before eating. If you try to eat it without letting it cool, it may crumble. It needs time to set for it to not be crumbly.
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NB says
April 13, 2014 at 4:29 pmI was just wondering if GF all-purpose flour would work for this?
Rachael says
May 29, 2014 at 7:49 amThese look delicious! I was just curious about how many muffins this makes?
Healy Eats Real says
May 29, 2014 at 9:03 amOops! I forgot to put how much it makes in the recipe! It makes 6-8 muffins and I just edited the recipe to include the yield 🙂
Jamie Ivey says
December 18, 2014 at 9:31 amMade these this morning and everyone loved them! Thank you!
Hannah of Healy Eats Real says
December 18, 2014 at 10:18 amGreat! Glad you liked them! 🙂
Melissa says
January 2, 2015 at 6:24 amHow would you store these?
Hannah of Healy Eats Real says
January 3, 2015 at 2:55 pmIn the refrigerator.
Margaret says
April 21, 2015 at 3:25 pmI made these muffins today. They are easy to make, moist, and and tastes good but seems to be lacking flavor. Next time I will add some Palm sugar and maybe applesauce.
Heather says
May 26, 2015 at 8:20 pmdoes anyone know the nutrition facts for these?
Diane Higbie says
November 15, 2015 at 10:13 amCan you substitute almond milk for the coconut milk?
Hannah of Healy Eats Real says
November 15, 2015 at 9:51 pmI haven’t tried that so I’m not sure it would work, but it might!