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Paleo Fruit and Veggie Muffins

  • Author:
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


Egg free, paleo, loaded veggie muffins with a nut free option. Toddler approved!


  • 1 medium avocado
  • 2 cups packed spinach
  • 1 medium apple, cut into chunks
  • 1 medium carrot, cut into chunks
  • 1 medium ripe banana or plantain
  • 1 1/2” chunk ginger, skin removed
  • 2 cups blanched almond flour (see notes for nut free)
  • 1.5 tsp cinnamon
  • 1/2 tsp fine sea salt
  • 1 tsp baking soda
  • 1 tbsp pure vanilla extract
  • 2 gelatin eggs (see notes for instruction)
  • 2 tbsp – 1/4 cup pure maple syrup
  • 2 tsp apple cider vinegar


  1. Preheat oven to 350 degrees and line a muffin tin with baking cups.
  2. Add avocado, spinach, carrot, apple, banana and ginger to food processor and mix until blended smooth.
  3. Add almond flour, cinnamon, salt, baking soda, vanilla and gel egg until blended.
  4. Taste for desired sweetness (will depend on how ripe your banana is and your tastes) and add in the maple syrup and apple cider vinegar. Taste again for sweetness level. If all is good, scoop into muffin lined muffin tin. I use silicone baking cups.
  5. You don’t want to let the batter sit too long here since the baking soda and vinegar are reacting.
  6. Fill tins about 3/4 way full and bake for 30 minutes.
  7. Let muffins cool in the tin for about 20 minutes and store leftover muffins in the refrigerator. They firm up a bit more in the refrigerator.  


To make a gel egg: add 3 tablespoons of warm water to 1 tablespoon of gelatin. For this recipe, add 6 tablespoons of warm water to 2 tablespoons of gelatin to make two gel eggs.

For nut free option: substitute 2 cups of tigernut flour for the almond flour. 

I haven’t yet tried these with real eggs, but I bet it would work wonderfully. Just check the muffins after 15/20 minutes if you use eggs. Please let me know if you have success!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes