Gluten-Free Paleo Walnut Muffins

These easy to make paleo muffins are made without refined sugar, no dairy and are made with simple ingredients like almond flour, eggs, powdered peanut butter and chocolate chips.

These easy to make paleo muffins are made without refined sugar or dairy and use simple ingredients: almond flour, eggs, powdered peanut butter and chocolate chips. Bake them on the weekend and you’ll have a grab-and-go breakfast alternative during the week. They are both gluten-free and grain-free.

Paleo walnut muffins are terrific for a quick breakfast or a healthy afternoon snack. I enjoy them with a dollop of Fatso creamy MCT peanut butter.

Made with almond flour, these muffins are an easy way to add grain-free baking to your kitchen. You can easily find almond flour in most grocery stores now, but make sure you buy the finely ground variety as it works best for baking.

WHAT IS A PALEO BAKING RECIPE?

In paleo baking you want to replace all white grain flours and refined sugars in the recipe with healthy alternatives. Use flours made with nuts like almonds or cashew ,or flours like coconut, tapioca or arrowroot starch. Replace refined sugar with honey, maple syrup, dates or, one of my favourites, Swerve sweetener made with erythritol.

These easy to make gluten-free paleo muffins are made without refined sugar, or dairy and use simple ingredients like almond flour, eggs, powdered peanut butter and chocolate chips.

I’m a huge fan of muffins and one of the first recipes I tried to make when I was diagnosed with Celiac Disease was a gluten-free version. My early attempts were not very good, but with perseverance I’m thankful that I can now easily whip up a batch of gluten-free muffins from one of the many recipes on the blog.

In the morning I like to have a muffin with my soy earl grey tea latte. It is a great way to start my day. If you are a muffin fan you’ve come to the right place for inspiration. Today I am sharing a gluten-free, grain-free, dairy and refined-sugar-free muffin recipe. What I didn’t leave out of the muffin was great TASTE by the way!

Here are some gluten-free muffin recipes on the blog:

Sourdough Banana Muffins

Grain-Free Mini Raspberry Muffins

Keto Coffee Cake Muffins

Paleo Pumpkin Muffins

These easy to make gluten-free paleo walnut muffins are made with simple ingredients like almond flour, eggs, powdered peanut butter and chocolate chips.

These paleo walnut chocolate chip muffins are moist and delicious. They are gluten and grain-free and are a good low-carb option. Quick and easy to make these paleo muffins are a perfect fit for a simple breakfast or healthy snack.

HOW TO MAKE THE MUFFINS:

  1. Preheat oven to 325 degrees and line a muffin pan with 6 paper liners.
  2. Combine almond flour, baking powder, soda and sweetener to a medium bowl and whisk.
  3. Add eggs, melted coconut oil, oat milk and peanut butter powder to a medium bowl and use a hand mixer to beat well.
  4. Mix the dry ingredients to the wet on low speed until smooth.
  5. Stir in the chocolate chips.
  6. Pour batter into the 6 lined paper cups.
  7. Sprinkle chopped walnuts on each muffin and bake in oven for 20-25 minutes.
  8. Remove from oven and cool.

You should get roughly 6 muffins out of this recipe. You can double or even triple the recipe if you need to feed more people. These paleo muffins are very tasty and if you’re looking for something healthy to snack on, or you need a grab-and-go breakfast option, this recipe is for you.

Walnuts and chocolate chips were used in this recipe but you could easily substitute pecans or use sunflower or pumpkin seeds. Substitute the chocolate chips with dried cranberries, raisins or dried cherries as they all work very well.

These gluten-free paleo walnut muffins are made with no refined sugar, or dairy and use simple ingredients like almond flour, eggs, powdered peanut butter and chocolate chips.

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These easy to make gluten-free walnut muffins have no refined sugar or dairy in them. Made with simple ingredients like almond flour, eggs, powdered peanut butter and chocolate chips.

Gluten-Free Paleo Walnut Muffins

These gluten-free paleo walnut muffins have no refined sugar, or dairy and use simple ingredients like almond flour, eggs, powdered peanut butter and chocolate chips.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

Instructions
 

  • Preheat oven to 325 degrees.
  • This makes 6 muffins.
  • In a medium bowl add the almond flour, baking soda, baking powder and swerve sweetener and whisk.
  • Add the eggs, melted coconut oil, oat milk and dried peanut butter and mix with a hand mixer until batter is combined.
  • Add dry ingredients to wet and mix well.
  • Stir in chocolate chips.
  • Fill muffin cups. Sprinkle walnuts over each muffin.
  • Bake in oven for 20-25 minutes.
  • Remove from oven.
  • Enjoy!
Keyword baking, breakfast, dairy-free, gluten-free, muffins, paleo, wheat-free
Tried this recipe?Let us know how it was!

Paleo Pumpkin Muffins

Paleo Pumpkin Muffin Recipe

It is all about pumpkin right now.

Pumpkin lattes, pumpkin pies and pumpkin decorations.

Why not join in and share a recipe for paleo pumpkin muffins here.

Paleo Pumpkin Muffin Recipe

Weather is changing fast here and I’ve enjoyed seeing all the fallen leaves and the changing of the seasons.

Paleo Pumpkin Muffin Recipe

Paleo Pumpkin Muffins

Ingredients
  

  • 2 large eggs
  • 1/2 cup canned pure pumpkin
  • 1/4 cup coconut sugar
  • 2 tbsp melted coconut oil
  • 1 1/2 cups paleo flour
  • 2 tsp gluten free baking powder
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 2 tsp pumpkin spice
  • 3/4 cup coconut milk
  • Optional- mini chocolate chips and pumpkin seeds

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin pan with paper liners.
  • In a medium bowl add the eggs, pumpkin and coconut sugar.
  • Use a hand mixer to beat well.
  • Add the coconut oil and mix again.
  • Add the dry ingredients and beat.
  • Add the coconut milk and beat again for a couple of minutes.
  • Fold in the chocolate chips and pumpkin seeds.
  • Use an ice cream scoop to drop batter into lined muffin cups.
  • Sprinkle a bit more chocolate chips and pumpkin seeds over each muffin.
  • Bake for 23-25 minutes.
  • Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!

Pink Paleo Pancakes

pink paleo pancakes recipe
These easy to make gluten-free and paleo pink pancakes are a fun breakfast to make for the kids on the weekend. Uses gluten-free paleo flour, coconut cream and pink pataya powder to color the pancakes pink.

Pink Paleo Pancakes

Ingredients
  

  • 2 large eggs
  • 3/4 cup almond milk
  • 1 1/2 cup Bob Red Mills Paleo flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp pink pitaya
  • 1/4 tsp nutmeg
  • 1 cup cold coconut cream
  • 1 tsp pink pitaya powder
  • Fresh raspberries

Instructions
 

  • In a medium bowl add the eggs, almond milk and pink pitaya.
  • Use a hand mixer and beat well.
  • Add the paleo flour, baking powder, salt and nutmeg and mix again until all is well blended.
  • Heat a non stick frying pan over low-medium heat.
  • Drop a small amount of coconut oil in the middle of the pan.
  • Spoon a bit of batter onto the pan.
  • Cook for 2-3 minutes.
  • Flip pancake and cook the other side.
  • Remove pancake onto a serving plate.
  • Repeat with the rest of the batter.
  • Top pancakes with whipped coconut cream and raspberries.
  • To make whipped coconut cream place very cold coconut cream and pink pitaya powder in a small bowl and use a hand held mixer to whip up.
Tried this recipe?Let us know how it was!
pink paleo pancakes recipe

Here you go!

New recipe #3 for March as promised. This time it is for pink paleo pancakes!!

How do I make the pancakes pink you ask?

Its not with artificial coloring either.

I ordered a variety of natural powders from a company called Raw Nice (link to Raw Nice) and have been experimenting in the kitchen with them. This time I used pink pitaya powder and thought I would add it to pancakes.

pink paleo pancakes recipe

What is pitaya?

It is dragonfruit and packed with vitamin C and calcium.

The pink pitaya powder is a brilliant pink color and would be fun to add to smoothies, yogurt bowls and such.

This new pancake recipe is gluten free, dairyfree and grainfree.

pink paleo pancakes recipe

pink paleo pancakes recipe

Gluten Free Pho Soup

gluten free dairy free pho recipe
gluten free dairy free pho recipe


Have you ever had Pho soup?
Right now it seems to be the it thing, but I’ve enjoyed this soup for quite awhile on cold winter days at our local vietnamese restaurant.
It is very flavourful broth type soup that can sometimes, if you do not ask, have quite a bit of heat to it.
I myself do not like things overly spicy. I like spicy. I use Sriracha all the time and chiles in my cooking but I do not want to tear up when I am eating.
That’s too spicy for me.
Pho soup seems to have so many different ingredients in it but I wanted to find a way to make this soup easy to do.
Yes, the ingredients are a bit unusual but most of the ingredients can be found in the grocery stores now.

I’ve ** the ones that are harder to get. I found them at an asian grocery store in my area.
This base of this soup is made in a slow cooker and once the broth is finished cooking this soup takes no time to serve up.
I used leftover chicken breasts that I had in the fridge and the rice noodles only take minutes to prepare.

If you want a low carb or paleo option for this soup I found sweet potato starch noodles in the asian grocery store. They taste great and are so much lower in carbs than regular rice vermicelli noodles.

gluten free dairy free pho recipe


I do hope you give this recipe a try

Gluten Free Pho Soup

Ingredients
  

  • 1 Litre gluten free chicken broth
  • 3 cups water
  • 1 shallot, finely chopped
  • 2-3 cloves garlic
  • 4 star anise
  • 4 whole cloves (not ground but whole)
  • 2 inch slice fresh ginger
  • 2-4 thai chile peppers
  • 1 cinnamon stick
  • 4 inch piece fresh lemongrass
  • 4-5 fresh lime leaves**
  • 2 tbsp fish sauce
  • 2 large chicken breasts, cooked and thinly sliced
  • 1/2 package sweet potato starch noodles** (can use rice vermicelli noodles instead)
  • Soup Garnishes:
  • spiralized or shredded carrots
  • chopped green onions
  • bean sprouts
  • thai basil**
  • slices of jalapeño

Instructions
 

  • Place broth, water, shallot, garlic, star anise, cloves, ginger, chile peppers, cinnamon stick, lemongrass and lime leaves in a slow cooker.
  • Cook on low heat, covered for 4-5 hours.
  • Remove the star anise, cloves, lemongrass, lime leaves, chile peppers, ginger and cinnamon stick from broth.
  • Add the fish sauce and turn heat to warm until you have the rest of the soup ingredients ready.
  • Cook noodles according to package directions.
  • Drain and set aside.
  • Prepare the soup garnishes in small bowls for people to choose from.
  • To serve soup, fill bowls halfway with cooked rice noodles.
  • Top with hot broth and then sliced cooked chicken.
  • Top with optional soup garnishes.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free pho recipe
gluten free dairy free pho recipe

Gluten-Free Paleo Asian Almond Chicken Salad

gluten free paleo Asian Almond Chicken Salad


This is a guest recipe by Kendra Thornton. You can follow her on Twitter here.
My husband and I had a fabulous vacation when we went to the Hawaiian Islands. We stayed at the Halekulani Hotel, amongst some of the top hotels in Honolulu, right in Waikiki. It has evolved into a resort that has won tons of accolades. There is a beautiful pool with a Cattleya Lily mosaic design on the bottom. A pristine stretch of beach just steps away!
There are several boutiques and restaurants where you can have everything from just afternoon tea to drinks for a cocktail hour. The most amazing lunch we had was at Orchids, a casual yet elegant oceanfront restaurant. Not only is the view spectacular, the place is simply brimming with beautiful tropical orchids in bright colors.
We both decided to order the Asian almond chicken salad along with a carafe of an excellent white wine. The flavors mingled to provide a most unique dining experience. In fact, I couldn’t wait (well, almost) to try and recreate this dish for friends back home on the east coast.
I was delighted to find this recipe online for an Asian almond chicken salad recipe from Nom Nom Paleo that rivaled the one we had at Orchids on Waikiki Beach.

Asian Almond Chicken Salad

Ingredients
  

  • 3 tbsp creamy almond butter
  • 2 tbsp Red Boat fish sauce
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp coconut vinegar
  • 2 tbsp unsweetened applesauce
  • 1/2 tsp crushed red pepper
  • 3 cup shredded cooked chicken
  • 3 medium carrots, peeled and julienned
  • 8 small kohlrabi roots, peeled and sliced (can sub jicama or sliced apples
  • Handful of basil, cut in chiffonade
  • Large head of romaine lettuce, washed and torn into bite-size pieces.
  • Handful of cilantro, roughly chopped.

Instructions
 

  • Combine all the ingredients and the sauce. Use a whisk to combine.
  • Slice the kohlrabi and shredded carrots with a julienne peeler and toss them in a bowl.
  • Add the dressing, the chicken and the herbs.
  • Toss everything once again. Serve on a bed of romaine lettuce.
Tried this recipe?Let us know how it was!