27 Irresistible Sunday Paleo Baking Recipes You’ll Love

Sundays are made for slow mornings, cozy kitchens, and indulgent aromas wafting from the oven.

For those following a paleo lifestyle, finding baking recipes that are grain-free, naturally sweetened, and utterly delicious can sometimes feel like a challenge.

That’s why we’ve put together 27 Sunday Paleo Baking Recipes to make your weekend mornings extra special.

From tender muffins and rich brownies to spiced loaves and decadent bars, these recipes combine wholesome ingredients like almond flour, coconut flour, coconut oil, and natural sweeteners to create treats that satisfy your sweet tooth without compromising your paleo principles.

Whether you’re planning a family brunch, a special snack, or a cozy dessert, this collection has something for every taste.

27 Irresistible Sunday Paleo Baking Recipes You’ll Love

With these 27 Sunday Paleo Baking Recipes, your weekends can become a time to celebrate wholesome, flavorful baking.

From breakfast to dessert, these recipes are packed with natural sweetness, nourishing ingredients, and indulgent textures that make every bite a treat.

Whether you’re a seasoned paleo baker or just starting your grain-free journey, these recipes will inspire you to roll up your sleeves, fire up the oven, and savor the joy of homemade paleo delights.

Almond Flour Banana Bread

This Sunday Paleo Almond Flour Banana Bread is soft, moist, and naturally sweetened, making it a perfect breakfast treat or afternoon snack.

The combination of almond flour and ripe bananas provides a tender crumb while keeping it grain-free and paleo-friendly.

Subtle hints of cinnamon and vanilla elevate the flavor, making every bite comforting and wholesome.

Ingredients:

• 2 cups almond flour
• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with coconut oil.
2. In a large mixing bowl, combine the mashed bananas, eggs, melted coconut oil, honey, and vanilla extract until smooth.
3. In a separate bowl, mix almond flour, baking soda, cinnamon, and sea salt.
4. Slowly fold the dry ingredients into the wet ingredients until well incorporated. If using, fold in chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

This almond flour banana bread is a guilt-free paleo delight that balances natural sweetness with rich, nutty flavors.

It’s perfect for a relaxed Sunday morning or a satisfying afternoon snack with a cup of herbal tea.

Paleo Chocolate Chip Cookies

Soft, chewy, and loaded with dark chocolate, these Paleo Chocolate Chip Cookies are a weekend treat that satisfies sweet cravings without grains or refined sugar.

Made with almond and coconut flour, they are perfectly tender while staying entirely paleo-friendly.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup almond butter
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips (dairy-free if desired)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, coconut flour, baking soda, and sea salt.
3. In another bowl, mix melted coconut oil, almond butter, honey, and vanilla extract until smooth.
4. Combine wet and dry ingredients, mixing until a dough forms. Fold in chocolate chips.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet and gently flatten them.
6. Bake for 10–12 minutes, or until the edges are golden.
7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These chocolate chip cookies are a soft, chewy paleo favorite, ideal for a Sunday treat or sharing with friends.

They prove that grain-free baking can be indulgent, satisfying, and wholesome all at once.

Coconut Lemon Muffins

Bright, zesty, and perfectly moist, these Coconut Lemon Muffins are a paleo-approved breakfast or brunch option.

The natural sweetness of coconut and honey pairs beautifully with the fresh citrus flavor, making them a light yet satisfying Sunday morning treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mix almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together eggs, melted coconut oil, honey, lemon zest, lemon juice, and vanilla extract.
4. Combine the wet and dry ingredients until smooth, then fold in shredded coconut.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

These Coconut Lemon Muffins are a sunny, paleo-friendly treat perfect for a relaxed Sunday brunch.

Their light, tangy flavor and tender texture make them an irresistible way to start the day.

Paleo Cinnamon Swirl Muffins

These Paleo Cinnamon Swirl Muffins are tender, moist, and infused with warm cinnamon flavor.

Sweetened naturally with honey and lightly spiced, they are a perfect Sunday morning treat that pairs beautifully with coffee or tea.

The cinnamon swirl adds a touch of indulgence without compromising paleo principles.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 2 tbsp almond butter
• 1–2 tsp honey (for the swirl)

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk together eggs, melted coconut oil, honey, and vanilla extract.
4. Mix wet and dry ingredients until smooth.
5. In a small bowl, mix cinnamon, almond butter, and 1–2 tsp honey to make the cinnamon swirl.
6. Fill muffin cups halfway with batter, then add a teaspoon of cinnamon mixture, and top with remaining batter. Use a toothpick to swirl gently.
7. Bake for 18–22 minutes, until golden and a toothpick comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack.

These muffins are soft, fragrant, and lightly sweetened, perfect for a cozy Sunday morning.

The cinnamon swirl adds a touch of warmth and elegance to a wholesome paleo treat.

Paleo Blueberry Almond Bars

These Paleo Blueberry Almond Bars are soft, chewy, and bursting with fresh blueberries.

Made with almond flour and lightly sweetened with honey, they make an excellent grab-and-go breakfast or snack.

The subtle almond flavor complements the juicy berries perfectly.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1/2 cup sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix almond flour, coconut flour, sea salt, and baking soda.
3. In another bowl, whisk together melted coconut oil, honey, eggs, and vanilla extract.
4. Combine wet and dry ingredients until smooth, then gently fold in blueberries.
5. Pour batter into prepared pan and smooth the top. Sprinkle sliced almonds evenly.
6. Bake for 25–30 minutes, until golden and set.
7. Allow to cool completely before slicing into bars.

These blueberry almond bars are naturally sweet, tender, and packed with flavor.

They’re an easy paleo treat that works perfectly for brunch, snacks, or even a light dessert on a lazy Sunday.

Paleo Carrot Cake Muffins

These Paleo Carrot Cake Muffins are moist, flavorful, and lightly spiced.

Packed with shredded carrots, warm cinnamon, and a hint of nutmeg, they are naturally sweetened with honey and perfect for a weekend breakfast or snack.

The addition of walnuts or pecans gives a delightful crunch.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mix almond flour, coconut flour, baking soda, sea salt, cinnamon, and nutmeg.
3. In another bowl, whisk together eggs, melted coconut oil, honey, and vanilla extract.
4. Combine wet and dry ingredients until smooth. Fold in shredded carrots and nuts.
5. Divide batter evenly among muffin cups.
6. Bake for 20–25 minutes, until a toothpick inserted comes out clean.
7. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.

These carrot cake muffins are tender, aromatic, and naturally sweet, making them a perfect paleo-friendly indulgence.

They are ideal for a cozy Sunday breakfast or a wholesome snack throughout the day.

Paleo Pumpkin Spice Loaf

This Paleo Pumpkin Spice Loaf is a moist, flavorful treat perfect for cozy Sunday mornings.

Made with almond and coconut flours, naturally sweetened with honey, and spiced with cinnamon, nutmeg, and cloves, it’s a fall-inspired delight that’s entirely grain-free and paleo-friendly.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, mix eggs, pumpkin puree, melted coconut oil, honey, and vanilla extract until smooth.
4. Combine wet and dry ingredients until fully incorporated.
5. Pour batter into the prepared loaf pan and smooth the top.
6. Bake for 40–50 minutes, until a toothpick inserted comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack.

This pumpkin spice loaf is tender, moist, and fragrant with warming spices—a perfect paleo-friendly centerpiece for a Sunday breakfast or brunch.

Paleo Lemon Poppy Seed Cake

Bright and zesty, this Paleo Lemon Poppy Seed Cake is moist, flavorful, and lightly sweetened.

The combination of almond flour and coconut flour keeps it tender, while the lemon zest and juice give it a refreshing tang, ideal for a sunny Sunday treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• Zest of 2 lemons
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp poppy seeds

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan or line with parchment paper.
2. In a bowl, mix almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk together eggs, melted coconut oil, honey, lemon zest, lemon juice, and vanilla extract.
4. Combine wet and dry ingredients until smooth, then fold in poppy seeds.
5. Pour batter into the pan and smooth the top.
6. Bake for 25–30 minutes, until golden and set.
7. Cool completely before slicing.

This lemon poppy seed cake is refreshing, tender, and lightly sweet—a paleo-friendly cake perfect for a Sunday brunch or afternoon snack.

Paleo Chocolate Zucchini Brownies

These Paleo Chocolate Zucchini Brownies are fudgy, rich, and naturally sweetened.

The zucchini keeps them moist while staying completely grain-free and paleo-friendly. Perfect for a weekend indulgence without guilt.

Ingredients:

• 2 cups almond flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeezed of excess moisture)
• 1/2 cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk eggs, melted coconut oil, honey, and vanilla extract.
4. Combine wet and dry ingredients, then fold in zucchini and chocolate chips.
5. Pour batter into the pan and smooth the top.
6. Bake for 25–30 minutes, until a toothpick comes out mostly clean.
7. Cool completely before slicing into squares.

These brownies are fudgy, moist, and satisfy chocolate cravings while remaining paleo-friendly—a perfect indulgence for a lazy Sunday.

Paleo Apple Cinnamon Crumble

This Paleo Apple Cinnamon Crumble is a warm, comforting dessert or breakfast dish.

Sweetened naturally and topped with a crunchy almond-coconut crumble, it’s perfect for a cozy Sunday treat.

Ingredients:

• 4 cups peeled and chopped apples
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1/2 cup chopped nuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Toss apples with lemon juice, cinnamon, and nutmeg, then place in the dish.
3. In a bowl, mix almond flour, coconut flour, coconut oil, honey, and nuts to form a crumbly topping.
4. Sprinkle crumble evenly over the apples.
5. Bake for 25–30 minutes, until apples are tender and topping is golden.
6. Allow to cool slightly before serving.

This apple cinnamon crumble is naturally sweet, warm, and comforting—a perfect paleo dessert or breakfast for a leisurely Sunday.

Paleo Pumpkin Chocolate Chip Muffins

These Paleo Pumpkin Chocolate Chip Muffins are soft, spiced, and full of fall flavor.

Pumpkin puree keeps them moist, while chocolate chips add a touch of indulgence—perfect for a Sunday brunch or snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
2. In a bowl, mix almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk eggs, pumpkin puree, melted coconut oil, honey, and vanilla.
4. Combine wet and dry ingredients, then fold in chocolate chips.
5. Divide batter evenly among muffin cups.
6. Bake for 20–25 minutes, until a toothpick comes out clean.
7. Cool in the tin for 5 minutes, then transfer to a wire rack.

These pumpkin chocolate chip muffins are moist, spiced, and lightly sweet—a paleo-friendly favorite for a relaxing Sunday.

Paleo Pecan Pie Bars

These Paleo Pecan Pie Bars are chewy, nutty, and naturally sweetened.

With a crunchy almond flour crust and a gooey pecan topping, they are a decadent paleo dessert perfect for a weekend treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1/4 tsp sea salt
• 2 cups chopped pecans
• 1/3 cup coconut cream
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Mix almond flour, coconut oil, honey, and salt to form a crust. Press into the bottom of the pan.
3. Bake crust for 10–12 minutes until lightly golden.
4. In a bowl, mix pecans, coconut cream, honey, and vanilla extract for the topping.
5. Pour topping over baked crust and spread evenly.
6. Bake for another 15–20 minutes, until the topping is set.
7. Cool completely before slicing into bars.

These pecan pie bars are rich, nutty, and naturally sweet—a perfect paleo-friendly dessert to enjoy on a leisurely Sunday afternoon.

Paleo Chocolate Lava Muffins

These Paleo Chocolate Lava Muffins are rich, gooey, and indulgent, perfect for a Sunday treat.

Grain-free and naturally sweetened, they deliver molten chocolate bliss in every bite while staying entirely paleo-friendly.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chunks (dairy-free)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, combine eggs, melted coconut oil, honey, and vanilla extract.
4. Fold wet ingredients into dry ingredients until smooth.
5. Divide half the batter into muffin cups, add a chocolate chunk in the center of each, then cover with remaining batter.
6. Bake for 12–15 minutes, until edges are set but centers remain soft.
7. Cool slightly before serving for a molten chocolate effect.

These lava muffins are rich, decadent, and indulgent, making them a perfect paleo dessert or luxurious Sunday treat.

Paleo Coconut Cream Tarts

These Coconut Cream Tarts feature a crisp almond flour crust filled with silky, naturally sweetened coconut cream.

Light, refreshing, and paleo-friendly, they’re a perfect weekend dessert or brunch treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tbsp raw honey or maple syrup
• 1/4 tsp sea salt
• 1 cup full-fat coconut milk
• 2 tbsp coconut cream
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• Shredded coconut for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a tart pan.
2. Mix almond flour, coconut oil, honey, and salt to form a crust. Press into the tart pan.
3. Bake for 10–12 minutes until lightly golden. Cool.
4. In a saucepan, combine coconut milk, coconut cream, honey, and vanilla over low heat until thickened.
5. Pour filling into baked crust and chill for at least 2 hours.
6. Garnish with shredded coconut before serving.

These tarts are creamy, tropical, and perfectly paleo—an elegant dessert for a relaxing Sunday.

Paleo Peanut Butter Blondies

Soft, chewy, and nutty, these Paleo Peanut Butter Blondies are naturally sweet and entirely grain-free.

They’re perfect for a weekend snack or a guilt-free dessert indulgence.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/2 cup natural peanut butter
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk eggs, peanut butter, coconut oil, honey, and vanilla.
4. Mix wet and dry ingredients until smooth.
5. Spread batter evenly in the prepared pan.
6. Bake for 20–25 minutes, until golden and a toothpick comes out clean.
7. Cool completely before slicing into squares.

These blondies are rich, nutty, and chewy—perfect for a paleo-friendly sweet fix on a Sunday afternoon.

Paleo Cherry Almond Muffins

These Paleo Cherry Almond Muffins are tender, lightly sweetened, and full of fresh or frozen cherries.

Almond flour gives them a moist texture while almond extract enhances the nutty flavor. Ideal for Sunday brunch or a morning snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp almond extract
• 1 cup pitted cherries, chopped

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
2. In a bowl, mix almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk eggs, melted coconut oil, honey, and almond extract.
4. Combine wet and dry ingredients, then fold in cherries.
5. Divide batter evenly among muffin cups.
6. Bake for 20–25 minutes, until a toothpick comes out clean.
7. Cool slightly before serving.

These muffins are moist, fruity, and lightly sweet—a paleo-friendly way to enjoy a Sunday morning treat.

Paleo Sweet Potato Brownies

These Paleo Sweet Potato Brownies are moist, fudgy, and naturally sweet.

Sweet potatoes add natural sweetness and creaminess while keeping the brownies grain-free and paleo-approved.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 cup cooked and mashed sweet potato
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together sweet potato, eggs, melted coconut oil, honey, and vanilla.
4. Fold wet ingredients into dry ingredients until smooth.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 25–30 minutes, until a toothpick comes out mostly clean.
7. Cool completely before slicing into squares.

These brownies are rich, fudgy, and naturally sweet—a comforting paleo dessert perfect for a Sunday indulgence.

Paleo Caramel Apple Bars

These Paleo Caramel Apple Bars are soft, fruity, and naturally sweetened.

A tender almond flour base is topped with spiced apples and a drizzle of paleo caramel, making them perfect for a cozy Sunday treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1/4 tsp sea salt
• 3 apples, peeled and chopped
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup paleo caramel sauce (or homemade)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Mix almond flour, coconut oil, honey, and salt to form the base and press into the pan.
3. Toss chopped apples with cinnamon and nutmeg, then spread evenly over the crust.
4. Drizzle caramel sauce over the apples.
5. Bake for 25–30 minutes, until apples are tender and crust is golden.
6. Cool before slicing into bars.

These caramel apple bars are sweet, spiced, and perfectly indulgent—a paleo-friendly dessert or snack for a relaxing Sunday.

Paleo Cinnamon Roll Muffins

These Paleo Cinnamon Roll Muffins capture the warm, comforting flavor of classic cinnamon rolls without grains or refined sugar.

Soft, spiced, and lightly sweetened, they’re perfect for a Sunday brunch or cozy breakfast.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1 tbsp cinnamon
• 2 tbsp almond butter
• 1–2 tsp honey (for swirl)

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, mix almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk eggs, coconut oil, honey, and vanilla extract.
4. Combine wet and dry ingredients until smooth.
5. Mix cinnamon, almond butter, and 1–2 tsp honey in a small bowl for the swirl.
6. Fill muffin cups halfway with batter, add a teaspoon of cinnamon mixture, then top with remaining batter. Swirl gently with a toothpick.
7. Bake for 18–22 minutes, until golden and a toothpick comes out clean.
8. Cool slightly before serving.

These muffins are soft, fragrant, and comforting, bringing all the joy of cinnamon rolls into a paleo-friendly, grab-and-go format.

Paleo Strawberry Shortcake Cups

These Strawberry Shortcake Cups are light, sweet, and naturally grain-free.

A tender almond flour base, topped with fresh strawberries and coconut whipped cream, makes them an elegant Sunday dessert or brunch treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1/4 tsp sea salt
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, chopped
• 1/2 cup coconut cream

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix almond flour, coconut flour, coconut oil, honey, salt, eggs, and vanilla to form a smooth batter.
3. Divide batter among muffin cups and bake for 18–22 minutes until lightly golden.
4. Allow to cool, then top each cup with chopped strawberries and whipped coconut cream.

These cups are light, fruity, and indulgent without grains—a perfect paleo dessert for a special Sunday.

Paleo Carrot Cake Loaf

This Paleo Carrot Cake Loaf is moist, spiced, and naturally sweetened.

Loaded with shredded carrots and lightly spiced with cinnamon and nutmeg, it’s a comforting breakfast or dessert for a relaxing Sunday.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, mix almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk eggs, coconut oil, honey, and vanilla extract.
4. Combine wet and dry ingredients, then fold in carrots and nuts.
5. Pour batter into loaf pan and smooth the top.
6. Bake for 40–50 minutes, until a toothpick comes out clean.
7. Cool completely before slicing.

This carrot cake loaf is tender, flavorful, and naturally sweet—a paleo-friendly treat that’s perfect for a Sunday morning or afternoon snack.

Paleo Mocha Muffins

These Paleo Mocha Muffins are rich, lightly caffeinated, and chocolatey, making them a perfect Sunday pick-me-up.

Grain-free and naturally sweetened, they satisfy both coffee and chocolate cravings.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup brewed coffee, cooled
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
2. Mix almond flour, coconut flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk eggs, coconut oil, honey, vanilla, and coffee.
4. Combine wet and dry ingredients, then fold in chocolate chips if desired.
5. Divide batter among muffin cups and bake for 20–25 minutes.
6. Cool slightly before serving.

These mocha muffins are rich, chocolatey, and lightly caffeinated—a perfect paleo-friendly treat to enjoy with your Sunday coffee.

Paleo Cherry Chocolate Bars

These Paleo Cherry Chocolate Bars are chewy, fruity, and chocolatey.

Almond flour provides a tender base, cherries add natural sweetness, and dark chocolate creates a decadent paleo-friendly treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup chopped cherries
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Mix almond flour, coconut flour, salt, and baking soda.
3. In another bowl, whisk eggs, coconut oil, honey, and vanilla extract.
4. Combine wet and dry ingredients, then fold in cherries and chocolate chips.
5. Pour batter into pan and smooth the top.
6. Bake for 25–30 minutes until a toothpick comes out clean.
7. Cool before slicing into bars.

These bars are chewy, fruity, and indulgent while remaining paleo-friendly—a perfect dessert or snack for a Sunday afternoon.

Paleo Pumpkin Pecan Muffins

These Paleo Pumpkin Pecan Muffins are moist, spiced, and nutty.

The combination of pumpkin, warming spices, and crunchy pecans makes them ideal for a cozy Sunday breakfast or brunch.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
2. Mix almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk eggs, pumpkin puree, coconut oil, honey, and vanilla.
4. Combine wet and dry ingredients, then fold in pecans.
5. Divide batter among muffin cups.
6. Bake for 20–25 minutes, until a toothpick comes out clean.
7. Cool slightly before serving.

These pumpkin pecan muffins are tender, spiced, and slightly nutty—a perfect paleo treat to enjoy on a cozy Sunday morning.

Paleo Chocolate Hazelnut Mug Cake

This Paleo Chocolate Hazelnut Mug Cake is a quick, single-serving dessert that’s moist, fudgy, and chocolatey.

Perfect for a cozy Sunday treat when you want something indulgent without baking a whole batch.

Ingredients:

• 4 tbsp almond flour
• 1 tbsp cocoa powder
• 1/4 tsp baking soda
• Pinch of sea salt
• 1 large egg
• 1 tbsp coconut oil, melted
• 1 tbsp raw honey or maple syrup
• 1/2 tsp vanilla extract
• 1 tbsp chopped hazelnuts
• 1 tsp dark chocolate chips (optional)

Instructions:

1. In a microwave-safe mug, mix almond flour, cocoa powder, baking soda, and salt.
2. Add egg, coconut oil, honey, and vanilla, and stir until smooth.
3. Fold in chopped hazelnuts and chocolate chips if using.
4. Microwave on high for 60–90 seconds, until the cake is set but still moist.
5. Let cool slightly before enjoying straight from the mug.

This mug cake is quick, indulgent, and paleo-friendly—a perfect single-serve dessert for a Sunday craving.

Paleo Maple Pecan Scones

These Paleo Maple Pecan Scones are tender, lightly sweetened, and nutty.

Perfect for a relaxed Sunday brunch with a cup of tea or coffee, they are completely grain-free and naturally sweetened.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 1–2 tbsp maple syrup (for drizzling)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix almond flour, coconut flour, baking soda, and salt in a large bowl.
3. In another bowl, whisk eggs, coconut oil, honey, and vanilla extract.
4. Combine wet and dry ingredients, then fold in pecans.
5. Form dough into a circle about 1-inch thick, cut into 8 wedges, and place on the baking sheet.
6. Bake for 18–22 minutes, until lightly golden.
7. Drizzle with maple syrup before serving.

These scones are tender, nutty, and lightly sweet—a paleo-friendly treat perfect for a cozy Sunday morning.

Paleo Blueberry Lemon Loaf

This Paleo Blueberry Lemon Loaf is moist, tangy, and naturally sweetened. Fresh blueberries and a hint of lemon make it a refreshing Sunday breakfast or brunch treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, mix almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk eggs, coconut oil, honey, lemon zest, lemon juice, and vanilla.
4. Combine wet and dry ingredients, then gently fold in blueberries.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 40–45 minutes, until a toothpick comes out clean.
7. Cool completely before slicing.

This blueberry lemon loaf is light, fruity, and tender—a paleo-friendly, refreshing choice for a Sunday morning or brunch.