These Paleo Orange Raspberry Crumb Muffins are easy, healthy and taste like a treat! This recipe is dairy free, gluten free, grain free and refined sugar free. These muffins are packed with protein, fiber and healthy fats for a satisfying breakfast or snack!
Having easy, grab-and-go breakfast options on hand is essential for me if I’m trying to live my best life. I’m not a huge breakfast person to begin with, but when I have a busy day, the last thing I want to deal with is pots, pans, dishes and all that nonsense in the morning.
My favorite easy breakfast is simple: buttered toast, cinnamon sugar or jam optional. While that will suffice as a once-in-a-while treat, at my age I need something with a little more bang for its buck. I can’t get by eating sugary, buttery carbs for breakfast anymore. I need it to be healthy, but I also need it to be easy and I need it satisfy in the same way that a piece cinnamon toast otherwise would (okay, impossible, but you get my point).
These muffins fit the bill perfectly. I’m a huge fan of “Paleo” baked goods because I find them to have a very satisfying texture and flavor despite not containing any refined sugars, grains or dairy. This is what we call having our cake and eating it too. Because muffins, if you weren’t already aware, are really just cake masquerading as breakfast.
These Paleo orange raspberry crumb muffins are made with plenty of eggs for protein and a combination of almond and coconut flour for fiber and even more added protein. Throw in some fresh fruit for the vitamin factor and coconut oil for healthy fats and you get what I would consider nothing less than a health bomb.
The muffins taste tangy and flavorful thanks to the magical combination of orange and raspberry. A little bit of maple syrup makes them just sweet enough, and they get sprinkled with a coconut crumb topping right before baking to make them even more amazing. They can be kept in the freezer for longer storage, and make an awesome mid-afternoon snack.
But really, they’re best for easy, on-the-go breakfasts since they can simply be plucked out of the fridge, unwrapped and devoured… or shoveled into your mouth while driving and hoping to not smash crumbs into your lap because girl, that raspberry will definitely stain your pants and everyone in yoga class will think you’re bleeding.
Just saying. Enjoy!
One Year Ago: Roasted Beets with Avocado Habanero Crema
Two Years Ago: Spring Vegetable Risotto | Cacio e Pepe Pasta | Rosemary Blueberry Vodka Spritzers
Three Years Ago: Celery Root Remoulade | Rhubarb Almond Cake with Bourbon Whipped Cream | Spring Chicken Pot Pies
Four Years Ago: Sweet Pea Gnocchi with Tarragon Pea Cream | Sweet Potato + Bacon Hash with Crispy Fried Eggs | No Fail Kale Chips
Five Years Ago: Brown Butter Chocolate Chip Cookies with Sea Salt
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
These Paleo Orange Raspberry Crumb Muffins are easy, healthy and taste like a treat! This recipe is dairy free, gluten free, grain free and refined sugar free. These muffins are packed with protein, fiber and healthy fats for a satisfying breakfast or snack!
Ingredients
- 2 cups fine almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 4 large eggs
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons orange zest (from about 1 medium orange)
- 2 cups raspberries, fresh or frozen *See note
For the Crumb Topping:
- 1/4 cup almond flour
- 1/4 cup coconut flakes
- 1/4 cup coconut sugar
- pinch of salt
- 1/4 cup coconut oil, room temperature
Instructions
- Preheat the oven to 350 degrees. Line a 12-cup muffin tin with baking cups, then spray with a non-stick cooking spray.
- Add almond flour, coconut flour, salt and baking powder to a large bowl. Add the eggs, melted coconut oil, maple syrup and orange zest, then whisk to combine.
- When the mixture is smooth and no lumps remain, use a rubber spatula to gently fold in the raspberries, being careful not to break them up too much (otherwise they’ll get lost and the batter will turn bright pink).
- Divide the batter evenly into the baking cups.
- To make the crumb topping, mix together the almond flour, coconut flakes, coconut sugar and salt. Add the coconut oil, then use your fingers to work it into the dough until crumbly.
- Divide the crumb topping evenly among muffins.
- Bake for 2o-25 minutes or until a toothpick inserted into the center comes out clean. If using frozen berries, it could take 45 minutes or longer to finish cooking all the way through. Keep checking and adjust your baking time as needed.
- Let the muffins cool for at least 20 minutes before removing from the muffin tins. Allow to cool to room temperature or refrigerate before eating. Store in the refrigerator for up to 1 week or in the freezer for longer.
Notes
*Using frozen berries will result in a longer baking time, which will ultimately depend on the internal temperature of the batter before entering the oven. Check and adjust as needed.
Keywords: paleo, raspberry, orange, muffins, grain free, dairy free
Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer.
I love how you always work in citrus. Somehow you, the non-breakfast person, have changed my breakfast routine all year. It’s my favorite meal of the day, and on good days I eat it twice. I’ll be throwing these in the mix.