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Paleo Mushroom Muffins {gluten-free, almond flour}

  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 1x


  • 1 tablespoon olive oil
  • 12 ounces mushrooms, coarsely chopped
  • 1 cup chopped onion
  • 11/2 cups almond flour/meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground pepper
  • 4 large eggs
  • 3 tablespoons nondairy (or dairy) milk
  • 1/2 cup basil leaves, chopped


  1. In a large skillet, heat the oil over medium-high heat. Cook and stir the mushrooms and onions for 4 to 5 minutes or until starting to brown and liquid has evaporated. Remove from heat and let cool.
  2. Preheat oven to 400F.Grease or spray the cups of a 12-count standard muffin tin.
  3. In a large bowl, whisk together almond flour, baking powder, salt and pepper.
  4. In a medium bowl, whisk the eggs and milk until well-blended.
  5. Add the egg mixture to the flour mixture, stirring until well blended. Stir in the mushroom-onion mixture and basil.
  6. Divide batter equally among prepared cups.
  7. Bake in the preheated oven for 21 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 5 minutes, then transfer to the rack to cool. Serve warm or at room temperature.


**The basil is entirely optional. You can substitute a 1/2 teaspoon to a teapoon of your favorite dried herb or herb blend (e.g., dried basil, thyme, dill, herbes de Provence, etc.), or use fresh chives, parsley, or cilantro, too.

  • Category: bread, muffin


  • Serving Size: 1 muffin
  • Calories: 126
  • Sugar: 1.7 g
  • Sodium: 102 mg
  • Fat: 9.9 g
  • Saturated Fat: 1.2 g
  • Trans Fat: 0
  • Carbohydrates: 5.4 g
  • Fiber: 2 g
  • Protein: 6.2 g
  • Cholesterol: 62 mg
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