Wake up to fresh baked Paleo AB+J Breakfast Muffins! Naturally sweetened jam and almond butter make this simple recipe an excellent afternoon pick-me-up snack as well.
| Paleo AB+J Breakfast Muffins | Isn’t it such a joy to get up in the morning knowing that breakfast is already made for the family and there’s “nothing” to do but heat up a delicious pot of strong coffee or tea? As much as we adore baking from scratch for others as well as our own family, we sometimes admittedly want to go on a bit of a strike. Such is the lure of prepackaged foods and beverages. The weariness sets in and we find ourselves succumbing to store bought items that don’t exactly fit into our diet–but they’re not that bad, right?!
Ahh but it is a slippery slope. How quickly our kitchens become flooded with items we just months ago would never have agreed to. And don’t get me wrong, if you don’t have a sensitive tummy, there are many wonderful brands now that offer much healthier pre-made options. But if you’re like us, you know exactly what I’m getting at.
And that is precisely why we love muffins, we can easily make two batches and we’re set for 7-14 days, depending on the situation. It’s worth that 40 minutes of work to experience the relief of having breakfast made for the next week or two. And I’m crazy about these AB+J Muffins because you can just place a jar of almond butter, naturally sweetened jam and or ghee on the table and allow everyone to customize them just the way they like them.
We cut out the center of these muffins and filled them with our Paleo strawberry jam (recipe below) ahead of time. You can pre-spread the almond butter as well, they just need to be kept in an airtight container and refrigerated or frozen. A frozen muffin takes little time to come to room temperature. At any rate, there are lots of delicious options for the whole family!
- Make or have your favorite paleo jam ahead of time- you can find our simple recipe below.
- Cashew butter or tahini can be used in place of almond butter.
- If you like, add fresh fruit and mint leaves if serving these muffins with brunch or afternoon tea for guests!🍓🌿
- These can be frozen for up to 3-4 months if you like to make more than one batch at a time.
- You can also switch it up and use almond butter as the filling in these muffins and serve with ghee and jam.
If you love these muffins, we think you’ll also enjoy our:
Happy Baking, Enjoy The Recipe!
For The Muffins:
- 2 1/4 cups almond flour
- 1/3 cup tapioca starch
- 1 tsp baking soda
- (1 teaspoon cinnamon–optional)
- 2 eggs
- 1/4 cup almond milk or coconut milk
- 1/3 cup honey
- 1 tablespoon olive oil
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
- smooth almond butter to spread on cooled muffins
For The Paleo Quick Jam:
- 16 oz package fresh strawberries
- 3 tablespoons water
- 2–3 tablespoons honey
- squeeze of lemon (add zest as well for more flavor)
- 3/4 teaspoon gelatin
For The Muffins:
- Preheat oven to 350 degrees
- In a large bowl, whisk together your almond flour, tapioca starch and baking soda until combined evenly. Then add in your eggs, almond milk, honey, olive oil, vanilla extract and apple cider vinegar. Blend with whisk until smooth. (Add cinnamon if desired)
- Pour batter into cupcake liners 1/2 of the way full. (Yields 12). Place muffin tin into preheated oven and bake at 350 degrees for about 18 minutes–make sure to set a timer.
- Let muffins cool on the countertop for a full 15 minutes before removing from the tin. And then let them continue to cool completely before filling with jam and spreading with almond butter. (See photo above in post-you can cut out a small circle in the center of each muffin about 2/3 of the way down, fill with jam, before spreading with almond butter.) Alternatively, you can keep the muffins solid, spread them with almond butter with a bit of jam on top, or have a dish ready at the table to spread a bit on each bite.
- Serve and enjoy! Store leftovers in an airtight container and refrigerate. See Tips section in post above for more options.
For The Paleo Quick Jam:
- Wash and slice strawberries.
- Place strawberries into a pot with water, honey and lemon. Cook them on medium heat while stirring regularly until strawberries start to break down and come to a slow boil. Reduce heat and sprinkle gelatin over top evenly and stir in rapidly.
- Continue to cook strawberries down until the liquid starts to reduce and thicken. It will further set when chilled. You can then place your strawberry mixture into a heat-safe dish and refrigerate overnight or place in the freezer for about 40 minutes (just don’t forget to remove it from the freezer if you want to use it soon.)
- Category: Paleo
- Method: Baking
- Cuisine: Muffins
Keywords: paleo baking, gluten-free baking, grain-free, naturally sweetened, muffins, almond butter, strawberry, jam, breakfast, snack
This post may contain affiliate links, that means that I may receive a small commission if you make a purchase using these links. Income allows us to purchase products to test the recipes you see here! Thank you for your support.