Paleo mixed berry and orange muffins

Paleo, Gluten-Free, Vegetarian, Dairy-Free, Soy-Free

12 Servings, 300 Calories/Serving

45 Minutes

Blood oranges lend color and bright, citrusy undertones to these paleo and gluten-free breakfast muffins. Coconut flour stands in for wheat here, but be sure to sift it first because using even slightly more than the recipe calls for will sop up all the liquids and make for dense muffins.


  • 2 to 3 blood oranges
  • 6 eggs
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil - melted
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut flour - sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh mixed berries

Nutrition per serving



Make the batter

Heat the oven to 350°F.
  • Zest and juice the blood oranges.
In a mixing bowl, combine the blood orange zest, ½ cup of the blood orange juice, the eggs, maple syrup, coconut oil, and vanilla extract.
In a separate bowl, mix the coconut flour, baking soda, and salt until well incorporated. Mix the wet and dry ingredients until well combined. Fold in the berries.


Bake the muffins

  • Grease the muffin cups.
Spoon the batter into cups, filling them no more than to ¾ full. Bake until the muffins are lightly golden, 20 to 25 minutes.


Cool and serve

Remove from the oven, and let rest for 10 minutes. Serve warm.

Calories: 300, Protein: 8 g (16% DV), Fiber: 4 g (16% DV), Total Fat: 21 g, Cholesterol: 225 mg, Sodium: 400 mg, Carbohydrates: 24 g, Total Sugars: 17 g.