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Chocolate Paleo Breakfast Muffins

These Chocolate Paleo Breakfast Muffins are a great option for those who are usually in a hurry in the morning. You can make these on a Sunday afternoon so that you have breakfast ready for the week. A paleo diet is one that is high in fruits, nuts and lean meat, with no grains or processed food. So we use almond flour instead of white or whole wheat flour, use carrots, sweet potato, dates, walnuts, as the base so they will keep you filled of energy.

I love these muffins. They are great for parties as cupcakes with cashew frosting, no joke they are life changing. These are a great hit at parties, at work or whenever you want to be nice to your friends… or make some new ones.

Click for a video of this recipe on CBS Virginia This Morning. 

Step 1- Roast and peel the sweet potato. I found beautiful purple sweet potato and tried them out in the muffins and they were fabulous. After some testing I found that the muffins are way tastier when you roast the potato over boiling. So I have it here just mashed lightly with a fork.

Chocolate Paleo Breakfast Muffins

Makes about 24 small muffins

1 cup Almond Flour
1 tbsp Chocobanana Seasoning
1/3 cup Cacao Powder
1 tsp Baking Powder
1/8 tsp salt
½ cup Coconut Flakes, toasted (optional*save 1 tsp for garnish)
½ cup Walnuts
½ cup Dates, chopped
1 ½ tsp Vanilla
1 ½ cups Sweet Potato, baked, peeled and mashed
1/3 cup Honey
1 cup Carrot, grated
2 tbsp Chia soaked in 4 tbsp water
2 tbsp Coconut Oil


Preheat the Oven – Preheat to 350F.
Make the Batter- Combine first 6 ingredients in a bowl and combine with a fork or whisk. Add the dates and mix into the dry ingredients to break apart and evenly distribute. Add all remaining ingredients and mix well with a wooden spoon. It will be thick. At this point you can roll into balls, coat in cacao powder and freeze for a raw dessert.
In your oiled muffin pan, spoon in and fill to the top (they will not expand much). *optional top with cacao nibs, pumpkin seeds, sunflower seeds or toasted coconut flakes
Bake for about 22-26 minutes or until a toothpick comes out clean when inserted into the center. Top with cacao powder or cashew frosting if desired. (Find the recipe on Carrot Cake Bites Recipe)

Tip- Use Chia as an egg substitute!

2 tablespoons chia seeds soaking in 4 tablespoons warm water. It will turn into this gel that makes a great egg substitute- 1 egg is the equivalent of 1 T chia with 2 T water. I have also used it to thicken sauces that will be blended.

You can also blend the chia but make sure you measure it out before blending since 1 tablespoons whole chia and 1 tablespoon ground chia will have different weights and will affect the final outcome of your baked good.

Top each Chocolate Paleo Muffin with your garnish of choice- toasted coconut flakes, cacao nibs or chocolate, sunflower and pumpkin seeds. Then bake for about 20-24 minutes at 350F. Here is the finished product. You can see that they don’t really expand much when baking so really fill each muffin tin to the top.

If you know someone who is trying to cut out processed food from their diets in order to reach their health goals this year, please share this recipe with them. It will be a life changer. : )