Good Morning to all our Dino friends, the better more attractive half of The Keepers of the Cage here…no just kidding! This morning I thought I would share what a breakfast looks like for us.  We usually have a meat sausage/bacon, fruit, and a protein like an egg; but occasionally we also have muffins! We here at Caging Dino Babies love some baked goods…I mean love, so that has been one of the hardest things about going Paleo no grains means no muffins.  Or so we thought until we found Paleo friendly muffin recipes our two favorites right now are Lemon Poppy Seed and Pumpkin muffins.  These muffins are made from coconut flour which is actually pretty tasty..this coming from someone who hates coconut!  The texture is almost completely spot on to a muffin made with flour, so you really don’t feel like you’re missing out on anything.

 This was my wonderful breakfast this morning, which consisted of a hot cup of tea, sausage patty, banana, and a Lemon Poppy Seed muffin.  I usually have two sausage patties but really wasn’t that hungry this morning.  I got the recipe for the Lemon Poppy Seed muffins from Fast Paleo.

Grain-Free Lemon Poppyseed Muffins

Cooking Steps

Makes 12.

Preheat oven to 325 degrees. Line a muffin pan with 12 liners.

In a large bowl, whisk eggs, vanilla, and lemon juice. Melt together the coconut oil and honey; pour into egg mixture and whisk to combine.

In a small bowl, stir together coconut flour, baking soda, and lemon zest. Pour the dry ingredients into the wet ingredients and whisk until smooth. Stir in poppy seeds.

Fill each muffin cup with a scant 1/4 cup of batter. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan and then remove to a rack to finish cooling.


  • 6 eggs
  • 1/2 teaspoon vanilla
  • 2 lemons, juiced
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • zest from 2 lemons
  • 1/2 tablespoon poppy seeds

This is an example of what Eric eats in the morning.  This morning he had two eggs, sausage patty, blueberries, and a muffin. He also usually has a protein drink with his breakfast.  The second kind of muffin that we had for breakfast was a pumpkin muffin. I got the recipe for the Pumpkin muffin from Balanced Bites.

Grain-Free Pumpkin Muffins


  • 1/2 cup butter or coconut oil, melted (I prefer butter for flavor but if you can’t eat it, use coconut oil- I like Tropical Traditions Green Label)
  • 6eggs, beaten
  • 1 teaspoon vanilla
  • 1/2 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
  • 1/4 cup honey or maple syrup (I used 2 Tbsp of each this time to equal 1/4c total sweetener)
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1 & 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice/nutmeg
  • pinch salt


  • Preheat your oven to 400 degrees F.
  • Grease a standard muffin tray or use paper liners (paper is probably ideal).
  • Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey/maple syrup.
  • Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, allspice/nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don’t have lumps in the batter.
  • Divide the batter evenly into the muffin tins and bake for approximately 15-18 minutes or until slightly golden brown on top and a toothpick comes out clean.


  • Add chopped walnuts and/or semi-sweet chocolate chips to the mixture before baking or place some on top.

Hope you enjoy the recipes and have a wonderful day

– The Keepers of the Cage