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Paleo Real Muffins

Louise | January 6
Paleo Muffins

This is The Most Perfect Muffins Recipe EVER! You can’t tell it’s made from Zero Grains! I got so excited after making these that I decided to taste-test them on some non-Paleo friends and got a great reception from them. Two of them asked for the recipe (doing a little dance now).

Of course, there’s a secret ingredient to the recipe that makes the muffins so much fluffier and more like wheat-based muffins.

The ingredients are pretty simple: almond flour, baking powder, baking soda, ghee, eggs, honey, chocolate chips, and … the secret ingredient…a little bit of whey protein powder. If you’re concerned that whey protein is not Paleo or Primal or good for you, then I’d suggest you read Mark Sisson’s article on this…in fact Mark even sells whey protein powder! So, unless you’re super lactose intolerant, there’s no harm to adding this ingredient to your baking arsenal.

Paleo Muffins

I also want to thank Carolyn Ketchum (from All Day I Dream About Food) for first introducing me to the possibilities of baking with whey protein powder, and in fact, this muffin recipe is based on her almond crusted butter cake recipe.

This recipe makes exactly 12 muffins using this silicone muffin pan (it’s super amazing so check it out on Amazon by clicking here if you don’t have one) with muffin liners to make it easy to take on the go. Let me know if you love this recipe as much as I do!

Paleo Muffins

Paleo Muffins

Paleo Muffins

Paleo Real Muffins

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert, Snack
  • Cuisine: American



  1. Preheat oven to 300F.
  2. Mix all the ingredients together (you don’t need a whisk) except for the chocolate chips.
  3. Add in the chocolate chips to the mixture last.
  4. Place into a muffin pan (makes 12 muffins).
  5. Bake in oven for 35 minutes.



Carolyn - January 7

Really? Me? I introduced you to baking with whey? I am so flattered and the muffins look amazing. I am pinning these!

    Louise - January 7

    Thanks so much Carolyn! I’ve made your cake before too and everyone (including my parents) loved it!

    Ferris_wheel - December 15

    Whey is milk. Not too Paleo and I`m lactose intolerant. What can we replace it with?

      Louise - December 18

      Whey is the protein from milk. Unfortunately, there’s not to replace it with, but you can just omit it. The muffins won’t be as fluffy.

        LeeAnn - August 22

        Would a quality source of gelatin work for added protein? I’m not opposed to whey, just don’t have any on hand and I’m wondering how gelatin would work in it.

          Louise Hendon - August 22

          Great idea LeeAnn – I’ve seen gelatin used in baking before, but I’m just not sure how it’d affect the texture in this case (and the texture might be different when the muffins are hot vs when they cool down). Please let me know if you try it out, and I’ll try to experiment with it soon too.

        Anne - November 14

        Have you ever used Vega Lite, which is pea and rice protein? Made by Thorne Research. Thanks.

          Louise Hendon - November 19

          Great question Anne – no, we don’t like to use rice protein in particular as they contain problems that are similar to gluten (it’s why all grains are typically avoided on Paleo – white rice is sometimes tolerated because it doesn’t contain any of the protein as it’s milled off).

Terri - January 7

Have you tried this recipe with coconut flour? Just wondering if I could use coconut instead of almond flour. Thanks!

    Louise - January 7

    Terri, I haven’t tried it with coconut flour. It would probably work, but you would have to add in more eggs as coconut flour can be really dry and crumbly without extra eggs. Please let me know if you try it!

      Terri - January 19

      I made a half batch, replacing 1/4 cup almond flour with coconut flour. I used three eggs. I used 3/4 cup homegrown blueberries instead of chocolate chips. The rest of the recipe was the same as yours. Excellent! My husband and I think these are the best muffins we’ve made so far. Thanks, Louise!!

      In case anyone’s wondering about the coconut flour, I bought a bag of it and keep trying to use it in different recipes. It has such a distinctive taste, so I keep trying to mask it. I also made crackers with it: 2 eggs, 2 T butter, 1/3 c. coconut flour, 2 c. shredded cheddar cheese, 1/2 c. grated Parmesan cheese. Still didn’t love them. Next time I’m going to try one egg, 1 t. garlic powder, only half the coconut flour .

        Louise - January 19

        I’m so glad both you and your husband liked them!

        Regarding coconut flour – I’ve found that mixing it with almond flour (mostly almond flour) works well.

          TeresaToland - November 15

          Louise.I am so confused.I want to follow a wheat and grain free diet,but don’t know right one to follow .wheat belly has a diet but does not allow honey .or fruit paleo does not sure of supplements to take can you advise me tia

helaine delillo - January 15

omg…best muffins ever!! Thanks so much for sharing…I am brand new to this paleo life style…just trying to learn as much as I can…I want to be able to eat and not gain weight and I hope paleo is the way to go.Any advice to a new “paleo”?

    Louise - January 15

    Hi Helaine! My best advice would be to start cooking more. It’s easy to get derailed if you eat out too much (I’ve been there!). What I love about Paleo is the community atmosphere – so definitely reach out with any questions or problems.

      Terri - January 19

      Check out

      Two things really resonated with me–severely limit sugar and severely limit grains. His website is “primal” rather than “paleo.”

Louise - January 19

Mark’s website is a great resource for everything! Here’s a list of some other websites on Paleo/Primal

Jenny - February 16

These muffins are beautiful. Just beautiful.
However, I am super lactose-intolerant [really frustrating living in the land of dairy with access to the most incredible pastured+raw cheeses and such]! Do you think I could use another “healthy choice” protein powder, or maybe something like unsweetened applesauce?
Great work and thank you for the grade A food porn!

    Louise - February 17

    Thanks Jenny – the protein powder makes the muffins fluffy because they act in a similar way in baking to gluten in wheat flour. I haven’t tried making this with egg protein powder (which tastes quite different), so I’m not too sure if it would work. I believe hemp protein powder might be another option, although again I have not tried it out. You could also just omit the protein powder, although it won’t taste quite the same.

Candace - April 17

Can’t wait to try theses out! What type of whey protein do you prefer? Any favorites? Or what did you use?

    Louise - April 18

    Candace, any whey protein powder should work! Mark Sisson makes one that’s pretty good.

Dawn - February 8

Yum! Just made these, but substituted one cup of almond flour for a cup of coconut flour. Was a bit nervous that I would mess up the balance, but they are delicious! Thanks so much for the recipe. 🙂 It was really easy.

    Louise - February 8

    Thanks Dawn – glad you liked them 🙂

Peggy - April 27

Thanks for this amazing recipe. It’s easy t0 make, and the ingredients are all good for you! The resulting muffins are ridiculously delicious 🙂

    Louise - April 28

    Thanks Peggy!

Gina - July 31

What would a guide be on servings of these – can you eat one a day?!?…..or more…..they’re so yummy I can’t help myself!!

    Ancestral Chef - July 31

    They’re great as treats or if you have cravings, but I would try not to eat any type of Paleo dessert daily if you can. I think of them as great for transitioning to Paleo and for those tough days. It also depends on how well you digest almond flour and if you’re looking to lose weight. Some people can eat one a day and not notice anything, but other people might not experience that. Hope that helps some!

Nadia - December 7

I tried making this today, but did not work for me. Too little wet ingredients, too much almond flour. I added four additional eggs and 1/3 cup of almond milk trying to get a muffin like consistency; otherwise the ingredients as stated formed a paste that was very hard to manage. Other recipes around the web use two eggs for every cup of almond flour. Won’t be trying to make this again. I’m very disappointed since the pics here looked so good.

thabang Ngazimbi - December 9

Thank you so much for the recipe, I decided to blueberries instead of chocolate chips, amazing!

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