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Paleo Apple Muffins

Sometimes nothing beats a nice, warm muffin. Julie and I have these as part of our breakfast every day. And we often eat them for snacks as well. These muffins are delicious, very easy to make and easily modified. If you want low carb versions, you can leave the apples and/or  raisins out of them, and use less honey, or use stevia as the sweetener. Don’t want nuts? No problem. Leave them out.


I always make large batches and freeze half.


Prep time: 25-30 minutes

Baking time: 30-35 minutes

Makes about 36 muffins



  • 12 pasture raised eggs

  • 1 t baking soda

  • 1 t baking powder

  • 1 ½ T Ceylon cinnamon

  • 1 t ginger

  • 1 t allspice

  • 1 t nutmeg

  • 1 t salt

  • 2 t vanilla extract

  • 4-5 T organic honey

  • 1 C coconut flour

  • ½ - ¾ C melted coconut oil

  • 2-3 medium zucchini, shredded

  • 2 large carrots, shredded

  • ½ apple, shredded

  • 1 ½ apples, cubed

  • 1 C raisins

  • 1 C walnut or pecan pieces



  • Warm oven to 350 degrees

  • Put eggs, baking soda, baking powder, cinnamon, ginger, allspice, nutmeg, salt and vanilla extract and honey in a large mixing bowl. Blend until smooth.

  • Add coconut flour and blend until smooth.

  • Slowly add melted coconut oil while mixing.

  • Add shredded zucchini, shredded carrots and shredded apple and blend.

  • Add apple cubes, raisins and nuts and blend.


  • Fill cups of non-stick muffin pans (preferably silicone muffin pans) about ¾ full with batter.

  • Bake for 30-35 minutes or until the tops of muffins are dry to touch and golden.

  • After removing from oven, wait about 5-10 minutes, remove the muffins from the pans and put them on a cooling rack for about 10 minutes.

  • Eat ‘em up!