Paleo Nut-less Muffins
Prep time
Cook time
Total time
These Paleo Nut-less Muffins are sweetened with dates and honey, and are made with seeds, carrots and apples. A delicious, nourishing breakfast or mid-day snack.
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
  • 3 eggs
  • 2 carrots, peeled and grated
  • 1 red apple, cored and grated
  • 1 cup pumpkin seeds
  • ½ cup unsweetened sunflower seed butter
  • ½ cup melted coconut oil
  • 5 medjool dates, cored and finely chopped
  • ⅓ cup sunflower seeds
  • 1 tbsp honey
  • 1 tsp cinnamon
  • ¼ tsp baking soda
  • ⅛ tsp sea salt
  • Coconut oil spray, to grease skillet
  1. Preheat oven to 350 F. Line a muffin pan with muffin liners and set aside.​
  2. In a large bowl, whisk eggs, carrots, apple, sunflower seed butter, honey and coconut oil. Set aside.
  3. Place a skillet over medium-low heat and add coconut oil spray. Once hot, add in pumpkin seeds and roast until brown, around 5 minutes. Constantly stir so they don't burn.Set aside and let cool completely. Add to a food processor and pulse until flour consistency has been reached. Add in cinnamon, baking soda and salt, and pulse just to combine. Pour over dry ingredients and mix to incorporate. Fold in sunflower seeds and dates.
  4. Distribute batter evenly between 12 muffin liners, and bake for 30 minutes. Let cool a bit and enjoy right away or refrigerate for later consumption for up to 1 week.​​
Tools You’ll Need:
- Food processor
- Grater
- Skillet
- Wooden spoon
- Measuring spoons
- Measuring cups
- Two mixing bowls
- Muffin pan
- Muffin liners

Truffle recipe slightly modified from
Nutrition Information
Serving size: 1 Muffin -- Calories: 239 Fat: 15 g. Carbohydrates: 18 g. Protein: 6 g.
Recipe by at