Paleo Sausage and Jalapeño Muffins

Paleo Sausage and Jalapeño Muffins

I feel like I get into a rut when it comes to baking, but after 3 seasons of The British Baking Show, some new ideas have come upon me! I’m trying to venture out of my comfort zone of baking only sweet treats, and now I am aiming for savory. These muffins are to die for! They are full of flavor, and the perfect snack or quick meal. Make a batch to keep in the fridge, heat them up and you have a meal ready to go. I hope you enjoy these as much as my family has!



3 Eggs

1/4 Cup Avocado Oil

1 Tbs Coconut Nectar or Liquid Sweetener

1 Cup Almond Flour

Heaping 1/4 Cup Coconut Flour

1 Tbs Chili Powder

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tsp Sea Salt

1/2 Tsp Baking Soda

1/4 Tsp Cream of Tartar

3-4 Cups Nitrate/Antibiotic-Free Sausage Cut into Half Moon Slices

2-3 Mushrooms Diced

1 Medium Jalapeño Diced

1/4 Cup Cilantro Minced

1/2 Cup Sliced Olives

2 Cups Grated Cheese (I recommend Daiya for dairy-free or Feta for dairy)


Sauté sausage, mushrooms, and jalapeño until lightly browned, about 5 minutes. Set aside.

Blend eggs, oil, and sweetener in a stand-mixer or large mixing bowl. Blend on high for one minute. Add almond flour, coconut flour, spices, baking soda, and cream of tartar. Mix for about 2 minutes until well combined. Fold in sausage, mushrooms, jalapeño, cilantro, olives, and cheese. Drop by the spoonful into a muffin tin, lined with 12 cupcake liners. Fill each liner evenly with your batter, and tap on the counter to even the mixer. Bake at 350 degrees Fahrenheit for 25-30 minutes or until toothpick comes out clean.


Abby Butterfield


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