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.
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.