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  • Melissa

    Diane, I just wanted to point out that baking soda is NOT allowed during the LuRong Living Paleo Challenge. So this recipe, while otherwise is fantastic, is not OK for those of us participating in the challenge. Thank you, though! I’m sure we’ll all want to try these once the challenge is over! :)

    • admin

      Bummer! Baking powder is not a generally paleo-friendly ingredient but baking soda generally is- oh well! I’ll delete that one!

  • Natalie C

    Pretty sure same thing applies for the Whole Life Challenge. I made cupcakes last week for a birthday party and I made them without baking soda (since I’m doing the challenge) and they still came out pretty good. I just whipped the egg whites separately from the yolk till they were stiff. I also didn’t add vanilla extract even though I have pure I wasn’t sure if that was WLC acceptable.

    • admin

      Really? I checked out their rules page and it didn’t seem to say anything about the baking soda… if you can show it to me that would help!

  • Sarah, Simply Cooked

    Ah, wonderful! I am keen to find more recipes that are sugar- and sweetener-free. Thank you! I think the key to breaking my sugar addiction is to reduce my desire for sweets. I am trying not to introduce alternative sweeteners; it just seems counter-productive to keep craving sweets.

  • Gaby @A Crafty Gourmet

    Um This sounds incredible!!! I love it! Can’t wait to try these at home.

  • Bonnie

    In reply to previous poster…although baking powder and soda are not allowed in Lurong challenge, I bet this can be adapted to work without it. I’m going to try adding an extra egg white and whipping til still. Also may add a little cream of tartar and cross my fingers! Thanks for posting, Diane! I’m a huge fan of Practical Paleo and recommend it all the time!

  • Belle @ Rebelle Fitness

    These look amazing! I’m going to start one of your 30-day meal plans tomorrow. Thinking the meal plan for weight loss. :)

  • Chris

    Can I sub wheat flour for the coconut flour? I’m just trying to make a healthy treat for my baby and he eats gluten already.

    • admin

      I would keep wheat out of a child’s diet entirely. The immune up-regulating effects of the proteins in gluten can be quite irritating to our bodies, so I recommend grain-free flours. You can make this recipe as-is for a small child. Enjoy!

  • Rochelle

    Hi Diane,

    I just got your book, and I have to say that it is just simply fantastic! I’m looking forward to trying these muffins, although I’m currently following the autoimmune diet…so the eggs would need to be cut. I’ve previously substituted banana for egg to make recipes vegan–do you think I could do the same for this recipe? Do you have any other suggestions?

    • admin

      I don’t think you can use banana for this many eggs in a recipe like this. I would steer clear of muffins while on the egg-free protocol. I think Paleo Parents have some AI friendly baked recipes on their site or on their Pinterest recently-

  • Francesca Muhlbaier

    Question – can I use almond flour instead of coconut flour?

    • admin

      They do not substitute 1:1 – you may want to do some research on how to edit for that change-out!

  • Sheila

    I’ve made these twice now and they are delicious–thanks so much for the recipe. I’m going to try savory next time for a breakfast muffin on the run!
    – Sheila

  • Sandy Shields

    These are so good! They are really moist, and I love the texture. I made them without the raisins. Next time I am going to try zucchini and walnuts. A keeper for sure. You rock Diane! Thanks!

  • Kevin Lane

    Looking forward to making these muffins this weekend. They sound great and I am always looking for a recipe for a healthy snack to have with my afternoon coffee!! Thanks for posting it.

  • Megan

    These are so, so delicious! They’re even good as raw batter (not that I’m recommending the consumption of raw eggs, but, um….yeah). Very moist, spices work great. I used my individual spices instead of pumpkin pie spice since I like to go heavier on some than on others. Also added chopped walnuts and omitted the raisins since I’m on 21DSD Day 5.

    One serving suggestion: as with most muffins that I’m making for just myself, I don’t bake them all at once because they are soo much better right out of the oven. I just spoon some batter onto greased aluminum foil – it’s plenty thick enough for free-form – before I start making the rest of my breakfast. Pop that into the toaster oven on 350 for about 15 minutes, and my “muffin” is done at the same time as my egg scramble. Fresh and hot every morning! Again, this is a great trick for any relatively thick batter.

    Thanks again for the great recipe!

  • Sofia Viewkova

    Thanks for posting this I made them and the only modification was I cooked the carrots first and chopped them up real small, and used a pinch of tapioca starch instead of baking soda. I love how filling these are with a real muffin texture, I made with no honey but will make with stevia next time. I used to eat 10 out of 16 Chebe bread rolls the day I made them because they’re so addicting and quick oxidizing, so the fact these are nutritious and not so quick to eat is great for on the go and at home. Thanks again and hope you play the answer to my question on hair in your Radioblg today! 😉

  • Clare Masters

    This recipe is just what I’ve been looking for. I’m always trying to find recipes that are sugar, wheat AND dairy free but it’s really hard. Recipes are usually wheat or sugar or dairy free but not all three. I can’t wait to try this.

  • Melissa, Naturopath/Holistic R

    Perfect for this time of year. I love anything pumpkin and spice. Thank you Diane!

  • SuSu

    Incus made some paleo pumpkin muffins today, but this sounds wonderful.

  • Sarah Harris

    Can anyone tell me what spices are in ‘pumpkin pie spice’? I’m an Australian and I have never seen this product here. If I know the constituent ingredients I can try to copy it. Thankyou

    • Sandra Shields

      to make a tablespoon of pumpkin pie spice mix:
      1 3/4 teaspoon cinnamon, 3/4 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg.

  • Amanda Burke

    I just made these are they are very wet in the centre, even after cooking for 40 mins. I put them back in, hopefully that helps but you can still kinda taste the raw carrot :(

    • Amanda Burke

      Didn’t get any better…any ideas?

  • Sheila Alloway Winter

    I make these every week. They are so good!

  • Veronica Culver

    I made these last night and they were awesome! I only made a 1/2 batch and they’re perfect. Not sweet but perfect. My husband drizzled honey over his and he loved them, too. This first time, I refrained from adding the raisins and nuts but next time I will “treat myself” and add them in. Love this healthy recipe. Thank you for creating!

  • Stephanie

    This recipe looks fantastic!! I’d love to try it, but I actually have a food intolerance to coconut, so I was wondering if there was a different flour you think I could substitute for that ingredient?? Please let me know!


  • Carly


    I am starting the 21 day sugar detox on Sunday & I am just curious about the meal plan / shopping list. Is it possible to just make a few recipes ( i have a busy schedule and I only meal prep 1 or 2 days a week). For example.. hot & sweet chicken with broccoli and carrots for the week ? Or will I have better results following the level 3 meal plan to a T ?

    Thanks !!

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  • Alysha

    What is the best way to store these? Thank you for the help!

    • April LeMaster

      I would store them in a container in the fridge.

  • Brett Deutscher

    Delicious! What a terrific recipe. Came out perfectly. I love these types of baked goods- completely satisfying and healthy at the same time! Thanks for your great efforts!

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