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These gluten-free and Paleo muffins are a perfect snack or breakfast baked good. They get a pop of flavor from the raspberries and oranges and have a lovely crumb topping.
Muffins are such a great foray into Paleo baking. They are small, so they don’t take long to bake, they typically don’t require a ton of ingredients, and they don’t require any decorating.
Plus they can be eaten as a snack, as breakfast, or even as part of lunch or dinner, accompanying soup or salad. To me, there is nothing more homey and comforting on a cold autumn evening than a bowl of butternut squash soup and an apple walnut muffin.
I am such a muffin lover that when I was approached to participate in a Caveman Love Muffin match, I immediately said yes! The idea of this was to make muffins and send 6 each to 3 other bloggers.
An actual, real, live gift! Not just a cyber-gift. How thoughtful!
In turn, 3 bloggers would send their muffins to me. We wouldn’t know who would be sending muffins to us until we received them, so a surprise element was in effect as well.
The mail wasn’t so kind to the muffins I sent out, but oh well, they were still edible (I think). If you decide to send your loved ones some muffins, I do NOT recommend putting them in one of those nifty cupcake holder boxes you see in the craft stores and sending them via mail.
A small flat-rate box with the muffins in bags worked well for one set I got, and individually wrapped muffins in a bed of nesting material worked great for the others too. And if any of you have a better method, by all means, PLEASE let me know for future knowledge.
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The muffins I made to give to the other bloggers were these Orange Raspberry Muffins (recipe below).
The base of the recipe actually is adapted from Elana Amsterdam’s Blueberry Coffee Cake, which is one of our favorite treat breakfasts. You can find the recipe for this in her Paleo Cooking from Elana’s Pantry Book.
I used this recipe because I knew it would make the most moist, lovely muffins.
Add some orange juice and zest for flavor and some juicy, ripe raspberries and you have a muffin that makes your son exclaim “Mommy, you make the BEST muffins”. Aww 🙂
Make and Freeze These Paleo Muffins
Make these up to 3 days ahead of time and store in the fridge or freeze for up to 3 months. To freeze, place on a baking sheet, baking dish, or plate and freeze, and then place in a freezer-safe container or bag.
Thaw in the fridge overnight or quickly in the microwave for 15-20 seconds.
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Paleo Muffin Recipe
If you make these muffins, I'd love to hear how they turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Paleo Orange Raspberry Muffins
For the muffins
- 2 cups 176 g Almond Flour
- ¼ tsp Baking Soda
- ¼ tsp Sea Salt
- 4 Eggs
- ¼ cup 60 g Palm Shortening, melted
- 1/3 cup 79 mL Honey
- 1 tsp 5 mL Vanilla Extract
- Zest and juice of 1 Orange
- 6 oz 170 g Raspberries, fresh or frozen
For the topping
- ¼ cup 46 g Palm Shortening
- ¼ cup 50 g Coconut Sugar
- ½ cup 44 g Almond Flour
- Preheat the oven to 350 F (176 C) and line a 12-cup muffin tin with wrappers.
- In a medium bowl, combine the almond flour, baking soda, sea salt, and orange zest.
- To a large bowl add the eggs, shortening, honey, vanilla extract, and orange juice. Using a hand or stand mixer, mix the wet ingredients on medium speed.
- Add the dry ingredients to the wet and mix until combined.
- Fold in the raspberries.
- Scoop into the prepared muffin tin.
- To make the topping, mix the shortening and coconut sugar in a medium bowl (I like to use the hand mixer for this, but you can do it by hand as well). Then add the almond flour and stir until incorporated. Using your hands, sprinkle the mixture over the muffins, breaking the mixture up as you go.
- Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
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