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Berrylicious Paleo Protein Muffins

I love the smell of these blueberry muffins as they bake in the oven. It's a struggle to wait for them to cool before eating. Makes you want to slow down and enjoy the sweetness.
Prep Time 8 mins
Cook Time 22 mins
Total Time 30 mins
Course Breakfast, Desserts & Sweet Treats
Cuisine American
Servings 12 Muffins
Calories 231 kcal


Flax Eggs

  • 2 tbsp Ground Flax Seeds
  • 6 tbsp Water

Dry ingredients

  • 2.5 cups Almond Flour
  • 1 tbsp Coconut flour
  • 4 tbsp Protein Powder vanilla
  • 1/2 tsp Baking Soda
  • 1/4 tsp Himalayan Salt

Wet Ingredients

  • 1/4 cup Coconut Oil
  • 1/4 cup Coconut Nectar
  • 1/4 cup Coconut Milk
  • 1 tbsp Pure vanilla extract
  • 1/4 cup Water

To fold in

  • 1/2 cup fresh blueberries


Flax Eggs

  • Add the 2 tbsp of ground flax seeds to 5 tbsp of water
  • Let sit for 5 minutes until it becomes goopy. The wait time will overlap the prep time for combining the other ingredients.

Making the muffins

  • Preheat oven to 350F. Lightly grease your muffin tins with a coconut oil or use muffin liners
  • In a large mixing bowl, combine all the dry ingredients and mix well
  • Pour in all the wet ingredients, and the Flax Eggs (or you can use two regular eggs if preferred). Mix well
  • Add the blueberries and gently fold in
  • Spoon the mixture into the muffin tins
  • Bake for 20-22 minutes, remove from the tin, let it cool (if you have the will-power) and enjoy


Sodium: 104mgSugar: 6gFiber: 5gPotassium: 20mgCalories: 231kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 19gProtein: 6gCarbohydrates: 13g
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