Skip to main content

Paleo spice muffins

This post contains affiliate links.

Last year my husband and I completed a Whole30 program and it made drastic and significant health changes for us. So much that we continue to eat this way about 80-90% of the time. We have a few off plan items now and then and occasionally eat gluten free grains like oatmeal and rice, but for the most part we follow the Whole30/ paleo protocol.  While on Whole30 you don’t make paleo substitutes for old foods, like muffins, but now that we are not on the strict version of the diet, we have paleo compliant muffins, waffles, pancakes, etc. One of my favorite go-to muffins as a breakfast or snack is this Post Workout Spice Muffin from Awkward Girl Gets Fit. We love them and our non-paleo friends and coworkers give them rave reviews.
Post Work-Out Spice Muffins
makes 10
3/4 cup butternut squash puree
1/4 cup honey or maple syrup
3 eggs
1 Tablespoon clarified butter or coconut oil, melted
1.5 cup blanched almond flour
1/3 teaspoon sea salt
3/4 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
melted coconut oil for greasing the muffin cups
*I use a silicon muffin pan for this recipe, but you could also use a metal one with paper liners
  • Preheat oven to 350 degrees.
  • In a food processor or with a mixer, combine puree, honey or maple syrup, clarified butter or coconut oil and eggs. Combine well.
  • Add seasonings and baking soda. Combine again until smooth.
  • Stir in almond flour until no lumps remain.
  • Evenly distribute batter amongst oiled or paper lined muffin pan.
  • Bake 20 to 25 minutes, until muffins are completely set and a knife or toothpick comes out clean.
  • Cool 10-15 minutes in the pan (especially important if you’re using a silicon one) and remove to a cooling rack.

When I make them I use a whole can of pumpkin, organic butternut squash, or organic sweet potato and double the amounts of all other ingredients. (Sometimes I do a little less than double of the honey to keep sugar under control.)  This will yield 18-20 muffins. I usually do 18 and have fatter muffins so I only dirty up a 12 cup muffin pan and a 6-muffin pan instead of two 12-muffin pans.  We have also started including add-ins. We like raisins with butternut squash and dried cranberries with sweet potato.

One more tip: I like to use muffin liners instead of oiling the cups. The muffins seemed to absorb the extra oil from the pan and made them too greasy for my taste. (I use metal pans.)
Sharing here: