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These are the perfect afternoon snack. They have just the perfect amount of sweetness to cure your afternoon sweet tooth. You would never know that these muffins do not have gluten or grains in them. They are light and fluffy, with a chocolatey bite. They are sweetened with coconut sugar, making them refined sugar-free. I love to eat them topped with almond butter or with ghee…so good! These Paleo Chocolate Chip Muffins can easily replace your pre-packaged chocolate muffin addiction.

These are super easy to whip up. First, let your eggs come to room temperature. We will be using coconut oil, so room temp eggs will help the melted oil not solidify. If you forget to set the eggs out you can put the eggs in a cup and run lukewarm water over them for a few mins. Also, measure your coconut oil in the solid form then heat up to melt. I love to add a pinch of cinnamon to the batter to pair with the chocolate chips!

Next up, mix all your dry ingredients in one bowl and wet ingredients in another. Mix together, do not overmix to keep them light and fluffy. Fold in your chocolate chips as your last step. I like to use parchment paper muffin liners for easy cleanup. These also freeze nicely and can be popped into a lunchbox for an easy school snack.

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5 from 1 vote

Paleo Chocolate Chip Muffins

Who does not love a warm chocolate chip muffin? These are soft, and fluffy, with the perfect amount of sweetness and chocolate. These are grain-free, gluten-free, and use no refined sugar.
Prep Time10 minutes
Cook Time20 minutes
Course: Snack
Cuisine: American
Keyword: chocolate, healthy dessert, muffins, snack
Servings: 12

Equipment

  • muffin tin

Ingredients

  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 tbsp coconut flour
  • 1/2 cup coconut sugar
  • 1/4 tsp sea salt
  • 1 1/2 tsp baking powder
  • pinch cinnamon
  • 1/3 cup milk of choice I used almond milk
  • 1/3 cup coconut oil measured solid then melted
  • 1 tsp vanilla extract
  • 3 eggs room temp
  • 1/2 cup chocolate chips can use more if you want them extra chocolatey

Instructions

  • Preheat oven to 177C/350F.
  • Use parchment paper muffin liners in your 12-count muffin tin.
  • In one bowl mix together your dry ingredients, flours, sugar, salt, cinnamon, and baking powder.
  • In another bowl mix together your wet ingredients. Milk, oil, vanilla, and eggs.
  • Mix the wet into the dry ingredients. Do not overmix.
  • Fold in your chocolate chips.
  • Fill muffin liners 3/4 full.
  • Bake for 18-20 mins or until completely set. Do not overcook. Mine were ready in about 18 mins.
  • Let them sit on the counter to cool off.

Notes

Leftovers need to be stored in the refrigerator. These muffins freeze nicely.