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Paleo Vegan Keto Muffins are perfectly plump and moist, SO delicious — and versatile. Fill with your favorite ingredients or flavor, and you have a great master muffin recipe for every occasion and season! Whether you’re low carb, grain-free, egg-free, dairy-free, Paleo, Gluten-free, Keto and/or Vegan, this recipe meets your needs.
These Paleo Vegan Keto Muffins are INCREDIBLY wooing! (prepare to be wooed into eating one bite after the next; it’s hard to stop!): flavorful, tender, and moist. (Personally, I love these muffins so much, it’s hard not to just gobble them up! The texture is PURE PLEASURE and SO YUMMY.)
The flavor and add-in options are limitless!
Enjoy Lemon Muffins (optional: add poppy seeds or blueberries), Strawberry Muffins, Blueberry Muffins, Chocolate Chip Muffins, Apple Spice Muffins, White Chocolate Macadamia Nut Muffins, Snickerdoodle Muffins (my favorite!), Cappuccino Chip Muffins and more, all with this one Master Muffin recipe!
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Ingredients in Paleo Vegan Keto Muffins
Basic pantry staples make the best muffins:
- blanched almond flour — I recommend this brand: great price, no pesticide residue, raised sustainably in almonds’ native habitat, works great in recipes.
- granulated and liquid sweetener of choice — Choose your sweetener based on your diet: so low carb sweetener for Keto; coconut or maple sugar for Paleo, and preferred sweetener for Vegan. This recipe uses both granulated and liquid to create the right texture in the finished baked good.
- flaxseed meal (chia seed meal and basil seed meal also work) — Just a little is used in this recipe to create a great texture in the absence of eggs.
- Regarding chia seed meal substitution: I sometimes do this myself because I’m sensitive to flax. (What are chia or basil seed meal? Just blend chia seeds or basil seeds briefly in your coffee grinder, until you have a course flour, to have chia/basil meal.)
- coconut flour — Helps to create the right cake texture inside the muffin.
- psyllium husk whole — I strongly recommend you buy this brand. The reason is: different brands of psyllium can vary from one to another. If you don’t use that brand, be sure you get psyllium husk whole (not psyllium husk powder). By the way, not everyone considers psyllium Paleo, but I find this ingredient super gentle and good for digestion; and psyllium is indeed a seed, not a grain.
- coconut oil — Or, if you’re making these muffins because they’re egg-free but do eat butter, you may also use butter.
- coconut milk — Or, another milk you like is also fine.
- baking soda and sea salt — For leavening and flavor enhancement.
- flavor choices — Depending on the muffin flavor you choose, you may add spices like cinnamon or pumpkin spice, flavorings like lemon extract or chunky fillings like blueberries or chocolate chips! See the section below for LOTS of flavor suggestions, or the Notes section under the recipe for actual ingredients and amounts. 🙂
How to make Paleo Vegan Keto Muffins
This is an easy batter bread recipe. The wet ingredients are stirred into the dry ingredients, and that’s all.
You may wish to think ahead, though, about having any mix-ins ready.
How to store Paleo Vegan Keto Muffins
Muffins are fine to seal and keep on the counter overnight. For longer than that, store in the fridge for up to 4 days.
Or freeze for up to 3 months. To defrost, place on the counter for 4 hours or longer, or in the fridge overnight.
Paleo Vegan Keto Muffins (Any flavor, Master Recipe!)
- muffin tin
- electric handheld mixer (optional)
- 2 cups almond flour blanched (<-- That brand preferred and recommended.)
- ½ cup flax seed meal OR chia or basil seed meal may also be used
- ¼ cup coconut flour
- ¼ cup low carb granulated sweetener Okay to use coconut or maple sugar for Paleo, Vegan and Gluten-free, if not Keto/Low Carb.
- 2 Tablespoons psyllium husk whole <— That brand is HIGHLY recommended to ensure success in the recipe. Make sure you use psyllium husk WHOLE, but brands do vary from one to another.
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon optional spices or ½ cup dry add-in For example, cinnamon, nuts or chocolate chips. Otherwise, omit. See Notes section below for suggestions and recipes!
- ¼ cup coconut oil melted; Okay to use butter if not Vegan/dairy-free.
- ¼ cup coconut milk or other preferred milk
- 2 Tablespoons low carb liquid sweetener like Allulose (Okay to use maple syrup for Paleo or Vegan, or honey for Gluten-free, if not Keto/Low Carb.)
- 2 teaspoons apple cider vinegar
- optional: ½ cup wet fold-in: See Notes section below or: berries, chopped fruit, dried fruit, diced zucchini etc; if frozen strawberries are used, defrost and drain first so they're not watery or overly juicy
- Preheat oven to 325°F. Line muffin tin with paper liners. (You may make 8 regular size muffins [2 to 3 ounces each] or 4 jumbo muffins.) Set aside.
- In a medium to large size bowl, stir together all of the dry ingredients: almond flour, flax, coconut flour, granulated sweetener, psyllium, baking soda and sea salt. *Also include any optional spices or dry mix-in you may need for the unique flavor of muffin you're making, such as cinnamon or chocolate chips.
- Add wet ingredients: coconut oil, coconut milk, low carb sweetener and vinegar. Batter will be VERY thick, more like dough. (This is because it's a unique egg-free recipe that turns out well! It won't be under-cooked inside or crumbly.) Use an electric handheld mixer to combine. Fold in any wet mix-in, such as fresh fruit, now. Scoop batter into muffin tin. Shape the tops of each muffin so middle is a little higher than the sides/edges (a domed top).
- Bake about 15 minutes for smaller muffins, or 25 minutes for larger muffins. The outside will look golden and firm, and toothpick inserted should be moist but not wet.
- Cool and enjoy!
Different flavor muffin ideas
- Lemon flavored muffins (add poppy seeds or blueberries) — Use lemon juice in place of 2 Tablespoons of the milk in the recipe. Plus, add 1 to 2 drops lemon essential oil OR ¼ teaspoon lemon oil, (like this one). Optionally, use 1 Tablespoon freshly grated lemon rind. For Lemon Glaze, stir together: ⅔ cup powdered sweetener and ¼ cup fresh lemon juice.
- Berry Muffins — Stir in ½ cup for Keto, or ¾ cup berries of choice. (Raspberries are lowest carb.)
- Chocolate Chip Muffins — Stir in ½ cup chocolate chips. For Cappuccino Chocolate Chip Muffins, also add 2 teaspoons Instant Organic Coffee Granules to the milk, to dissolve.
- White Chocolate Macadamia Nut Muffins — Stir in ⅓ cup white chocolate chips and ⅓ cup chopped macadamia nuts.
- Gingerbread Muffins — Add 2 teaspoons dried ginger with dry ingredients. Add 1 Tablespoon molasses with wet ingredients to batter.
- Snickerdoodle Muffins — Add 1 teaspoon cinnamon with dry ingredients. Before baking, top each muffin with cinnamon-granulated sweetener mixture. (In small bowl combine: 2 Tablespoons granulated sweetener with 1 teaspoon cinnamon. Pat on the tops of the raw batter generously.)
- Apple Spice Muffins -- Add 1 teaspoon cinnamon. For Keto, dice and add ½ cup peeled zucchini; then use 1 teaspoon apple extract (find it here). For Paleo, Vegan, use diced, peeled apple.
The nutritional data below is for the Keto version of the basic recipe (smaller muffin size) before add-ins, and the carbs are net carbs.
You can Pin this recipe here:
Similar Gluten-free Egg-free recipes I think you’ll enjoy:
- Keto Strawberry Bread (Vegan)
- Paleo Strawberry Muffins (AIP, Vegan)
- Carob Muffins (Paleo, Vegan)
- Oat Flour Cake (Vegan)
- Berry Crumble Bars (Paleo, Vegan)
- Keto Strawberry Cream Pie (Primal)
- Blackberry Lemon Cream Pie (Paleo, AIP)
I love a fresh muffin with my morning coffee for breakfast. These are perfect. Great for packing in the kids lunch boxes.
Yay, Gloria, thanks for sharing, and so glad they’re a good fit for your family. I also love a muffin with a hot cup at breakfast! And yes, so helpful and yummy for packing in lunches. Cheers! 🙂
Shay | Lowcalicious says
I love how versatile this recipe is, so many flavors to choose from! I think I’ll have to try apple spice first with apples we just got at the orchard 🙂
Yay, that sounds lovely; you can’t go wrong. Enjoy!
Healthy and delicious muffins! My daughter took them to school and shared them proudly with her friends. Thank you for this recipe!
Awesome, Natalie, great to hear. Thanks so much for sharing! 🙂 🙂
Jules Tessier says
Hello Megan, I am Jules Tessier here and I am very happy to find you and your website, to see that you have been cooking for a while with sprouted grains , and see that your cooking have very healthy, your recipe of sprouted blueberry muffins is how I found out about and I am living in Calgary for the last 30 years and from the east Quebec actually and I check your website more and more. Congratulations it’s nicely done God bless you and your family. Jules
Thank you, Jules, so kind. Great to have you here, and I’m so glad the recipes resonate and are helpful. Blessings!!
Jane Fransioli says
Wondering how you might augment this recipe for pumpkin muffins? Thanks, Meghan; it’s so helpful to have cooks like you sharing their wisdom to keep others healthy; I haven’t tried this yet, but I plan to do so.
Hi Jane, happy to help. I didn’t include that variation because I think I had already made this recipe 6 times to get it just right, and I wasn’t sure how many more it would take to get the exact right ratio of pumpkin puree lol: too much canned pumpkin will change the tricky egg-free good texture inside by adding too much moisture. But it will work, it’s just a matter of subbing the right amount in for the coconut milk. The easiest sub would be maybe 3 T pumpkin subbed in for 2 T of milk, and then still keep the final 2 T milk. Then add plenty of pumpkin pie spice blend, maybe 1.5 teaspoons. If you want more pumpkin puree, I’d have to play around with it to make sure the ratio was just right for that perfect interior texture. I’m just guessing, but it’s true that I need to have that variation figured out to rightfully call this a master recipe! 😉 Let us know if you try it how it turns out! 🙂
How would you adjust the baking time if making mini muffins?
Hi June, I’d first check them at 8 minutes, and go from there, possibly 10 minutes (it depends how mounded the batter is). Mini muffins sound great; I’d love to hear how they turn out!
I can’t find whole psyllium husk anywhere, only the powder – is there any alternative for the recipe as I really want to try it! Thanks!
Hi A, this is the one I recommend. Hopefully you can order it? 🙂 https://amzn.to/3ItBnZu Other than that, no, because the trick of doing Paleo, Vegan, Keto needs this ingredient.
Thanks! I tried them and they were amazing!! I used basil seeds instead as recommended but the mixture was a bit more dense and dry – should more liquid fix this? Thanks! Or should the seeds be pre soaked
Hi A, great! No, instead of adding liquid or pre-soaking, I’d pull back 1-4 tablespoons of the basil seed meal (depending on how dense/dry you found them), or 1 Tablespoon of the coconut flour, and see where that gets you.
The flavor of these are amazing, but mine fell apart. Do you think it’s because I didn’t grind the chia seeds?
Hi Susie, yes, the seeds are much more gluten-like as meal. I’m assuming everything else was the same, as far as using psyllium husk whole etc.