Freezer Meal Recipes / Breakfast / Frozen Paleo Breakfast Muffins

Frozen Paleo Breakfast Muffins

This fruity frozen morning treat tops a date and almond crust with an ice cream like mixture of strawberries and bananas. While seemingly indulgent, this breakfast is filled with healthy fats from coconut and flax to help keep you and your little ones energized for the day ahead.
4 Servings Meet The Cook Print
Frozen Paleo Breakfast Muffins

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 196 Calories
  • 12.7g Fat
  • 3mg Sodium
  • 21.6g Carbs
  • 3.5g Fiber
  • 2.0g Protein
  • 6 WW+ Points
  • Zone Blocks: 0 Protein 7 Fat 2 Carbs

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place paper liners in muffin tins.
  2. In a food processor, combine dates, almond meal and ground flax. Pulse until mixture is crumbly.
  3. Transfer to a bowl, and stir in maple syrup.
  4. Gently press 1 Tablespoon of crust mixture into the bottom of muffin tins to form crust.
  5. Place partially thawed strawberries in food processor and pulse until smooth. Slowly add coconut oil and coconut milk until a thick, sorbet consistency forms.
  6. Pour strawberry mixture into a bowl. Gently fold in bananas.
  7. Divide strawberry banana mixture evenly over the top of the crust.
  8. Place muffin tins in freezer and allow to freeze until solid.
  9. Remove from muffin tins, allow to thaw for 10 minutes on counter before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place paper liners in muffin tins.
  2. In a food processor, combine dates, almond meal and ground flax. Pulse until mixture is crumbly.
  3. Transfer to a bowl, and stir in maple syrup.
  4. Gently press 1 Tablespoon of crust mixture into the bottom of muffin tins to form crust.
  5. Place partially thawed strawberries in food processor and pulse until smooth. Slowly add coconut oil and coconut milk until a thick, sorbet consistency forms.
  6. Pour strawberry mixture into a bowl. Gently fold in bananas.
  7. Divide strawberry banana mixture evenly over the top of the crust.
  8. Place muffin tins in freezer and allow to freeze until solid.
  9. Remove from muffin tins and divide between indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Allow to thaw for 10 minutes on counter before serving.

27 Comments

Join the discussion
  1. What is in almond meal? I like the sound of these muffins, unsure of being able to acquire the ingredients. They sound YUMMY.

    1. Irene – Almond meal is a GF/Paleo flour made from almonds. It can be found in your grocer’s specialty or gluten free aisle. You can sub regular flour if you need to. They are one of my favorite treats to keep in the freezer for myself!

      1. Thank you, I shall be on the look out for this now, as these sound yummy. I do like food made from decent ingredients, in particular oats, almonds,and fruit.

    1. Yes Brandy, I think gluten free flour would work as well. Let us know how they turn out so we know for the next person!

  2. Is there a secret to getting the “crust” out with the muffin? I had to pop one out, then the other, put them back together on a cookie sheet, allow to defrost a bit so they would stick together and refreeze.

    1. It may help if you line the muffin tins with paper muffin liners. They are so delicious though, mine rarely made it to the freezer!

    1. Rocky – They are seriously delish! I am sadly out of my stash in the freezer and need to make more…soon!

    1. Vesta – My suggestion would be to use almond milk and just omit the oil all together. Let me know how it turns out!

  3. What size paper liners/muffin tins do you use? Regular size or mini size? I want to make these for my son as a treat for after school!!

  4. I’m not into strawberries so I’m going to try these with mango and passionfruit, and maybe with blueberries. Plus a little desiccated coconut in the base.

  5. oh my gosh!! these look great!! i bet you can use any type of fruit too… like blueberry, raspberry, mango… whatever!! yum yum yum!!
    can’t wait to get to the grocery store this weekend for supplies!!!

    1. Definitely! Depending on whether you would be using it in the crust or the filling it might change the texture some, but certainly a great way to get in additional omega-3’s.

  6. Why would you not simply blend the strawberry and banana mixture in a blender? Are the bananas meant to still be in small chucks in the mix when the muffins are done freezing? Thanks!

    1. Yes, Jenifer. In this recipe they are meant to be in small chunks within the mixture. You could certainly try blending it all together, for sure. If you do please let us know how they turn out!

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