By Wendy Stoltz / Last Modified On January 15, 2023
These Gluten-Free Chocolate Muffins are scrumptious. They are also dairy-free, grain-free, and refined sugar-free making them Paleo friendly as well.
You are going to love these Gluten Free Paleo Chocolate Muffins.
Do you love grabbing a quick muffin for breakfast? My Paleo Chocolate Chip Muffins are super tasty and healthy.
If you're more of a blueberry muffin person you'll want to make my gluten free blueberry muffins.
Gluten-Free Chocolate Muffins
These Gluten-Free Chocolate Muffins, that are also grain-free chocolate muffins, are my contribution to this fabulous and fun gluten-free muffin"equivalent" of the other March Madness events.
There will be 22 bloggers participating in MMM, so that means 22 delicious gluten-free muffin recipes. There will be daily giveaway throughout the event and an overall giveaway awarded at the end.
These paleo chocolate muffins are made with almond flour and a few other simple ingredients. One thing to note about using almond flour is that it is NOT a 1-to-1 for gluten-free flour.
It has a lot more protein and fat, and let starch, so it reacts differently in recipes.
It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two. I talk about it more below in my tips for working with almond flour.
The almond flour is what gives these healthy chocolate muffins their amazing texture.
Can I use an egg replacer in these paleo chocolate muffins?
I haven’t tried using an egg replacer in this gluten-free chocolate muffin recipe because of the amount of eggs that it calls for.
I have had others comment on similar recipes that chia egg and flax egg worked well, but the almond flour muffins didn’t rise as much.
Their paleo chocolate muffins turned out to be more of a rich, fudgy brownie-muffin.
You might like to check the Recipe For Gluten Free Brownies.
What can I use instead of maple syrup in paleo muffins?
You can use honey, agave or a sugar free syrup in this paleo chocolate muffin recipe in place of the maple syrup.
Just note that the flavor will be different. Maple syrup tends to be mild in flavor while still adding a touch of sweetness.
Working with Almond Flour
These are essentially almond flour chocolate muffins. One thing to note about using almond flour is that it is NOT a 1-to-1 for gluten-free flour.
It has a lot more protein and fat, and less starch, so it reacts differently in recipes.
It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
Always bring Almond meal or flour to room temperature before baking almond flour muffins with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag otherwise your paleo chocolate muffins will taste funny.
Do you like simple, chocolatey muffins that are healthy too? Then you'll love these Paleo Chocolate Muffins. They don't get any simpler than this.
There's a video showing you how easy these gluten-free chocolate muffins are to make.
How to Make Gluten-Free Chocolate Muffins
- In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
- Continue to mix until no lumps remain.
- Add the oil, maple syrup, and eggs.
- Mix until well combined.
- Stir in the chocolate chips.
- Spoon batter evenly into your paper liners. Bake for 18-20 minutes or until the center is set.
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
It takes me about 5 minutes to whip up the batter for these gluten-free chocolate muffins.
These paleo chocolate muffins are easy enough that you can make them fresh in the morning before you get your day started. For the full recipe and instructions see below.
I am happy to say these gluten-free chocolate muffins are bursting with chocolate flavors making everyone in my house mmm and yummm as we selfishly devoured them (no, seriously, we didn't share with anyone).
These grain-free chocolate muffins are fluffy, tender, and perfectly palate-pleasing.
They were insanely delicious fresh out of the oven and just as enjoyable reheated the next day. My girls don't tend to like muffins with almond flour in them and they were so fluffy they couldn't tell the difference. Shhh, don't tell them!
If my girls know these gluten-free chocolate muffins are actually healthy they may turn their little noses up at them. I'm going to keep it a secret until they are ready to learn to make them. Just in case.
My Paleo Chocolate Chip Muffins also make great, filling breakfasts and they both use the same base ingredients. There really is no excuse not to make one of these yummy, healthy muffins for breakfast.
To top it all off, all of these paleo muffins freeze well! I often make up extra batches and freeze them for busy weeks, camping, or traveling and they are still tender and delightful.
For more camping food ideas, check my Gluten Free Camping Food.
Gluten-Free Muffin Recipes:
Gluten-Free Apple Spice Muffins
This recipe is so easy to make and scrumptious that I used it as a base for my Paleo Chocolate Cupcakes. Check them out.
Stop back by and let me know what you thought of these Gluten-Free Chocolate Muffins!
Gluten-Free Chocolate Muffins
These Grain-Free, Gluten-Free Chocolate Muffins are scrumptious. They are also dairy-free and refined sugar-free making them Paleo friendly.
- 2 cups almond flour (or almond meal)
- ¼ cup unsweetened cocoa
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup coconut oil (or oil of choice), melted and cooled
- ¼ cup pure maple syrup
- 3 large eggs, room temperature
- ½ cup gluten-free, dairy-free dark chocolate baking morsel's
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
- In a separate medium mixing bowl, whisk coconut oil, maple syrup, and eggs.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Stir in the chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 18-20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
- Make sure to spoon the almond flour into the measuring cup and then level it.
- Let almond flour come to room temperature before using.
- If the batter is thick, add 2 tablespoons of water and mix.
Serving Size:1 muffin
Amount Per Serving: Calories: 334Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 48mgSodium: 234mgCarbohydrates: 22gFiber: 4gSugar: 14gProtein: 8g
Can you use coconut flour l am Allergic to almond flour.
Not in this recipe, but my friend Leelalicious has one that you might like: https://leelalicious.com/coconut-flour-chocolate-muffins/
I used homemade almond meal, used a combination of honey and maple syrup, baked in a brownie pan. These were absolutely amazing.
Thank you for stopping back by and letting me know you like them!
My kids loved these cupcakes! I'd love to turn it into their birthday cakes. Any tips or suggestions how to do that?
These are muffins, did you mean to leave this comment on another recipe? If not, I haven't tried using this recipe as a cake yet.
This recipe is wonderful. I just made a batch and love them. Thank you!!!
Oh My Goodness! These are amazing!!! First batch gone in 2 days! About to make the second batch! Thank you so much!
This is so good to know! I was just asking myself if this could work for a cake or brownie dessert 😉
Thank you for this amazing recipe!
So easy to make and my very fussy kids loved them!
They are so delicious!
Will definitely be making again!
Hi can we use Date syrup instead of the maple syrup ?
Yes, you can use date syrup. Just note that the flavor will be slightly different.
My kids loved these. It's always a struggle to find muffin recipes that are healthy AND kid-approved. We've had our share of dense-as-a-rock gluten-free muffins, so we were really happy to find one that used almond flour but was still crumbly and light in texture. Thank you.
I'm so glad you like them. Thank you for stopping by and letting me know. I also have a carrot cake version, that uses the same base ingredients and is also healthy.
These cupcakes are very good. I added 1 tsp of espresso powder and 1 tsp chipotle powder and 1 tsp vanilla just for the heck of it. I love super dark chocolate, so I used 100% dark chocolate chips. I will make these again and again.
So glad you like these muffins. Thank you for letting me know.
Is it possible to replace the almond flour with whole wheat flour?
Not in this recipe. It was designed using almond flour. You can make my blueberry muffins with wheat flour and add in chocolate chips instead of blueberries.
I made a batch of these tonight, and they were delicious! Thank you so much for such a nutritious and satisfying recipe!!!
Thank you for taking time to stop back by and let me know you like these muffins. I have other almond flour versions of this muffin, if you are interested. I have chocolate chip, blueberry, carrot cake, and snickerdoodle!
I am so interested in these additional recipes!
I made these muffins again, and this time the batter was quite dry yielding crumbly dry muffins. Should I have added an extra egg (maybe mine were on the smaller side), or more oil or something else entirely? Does it make a difference if the eggs are cold? Maybe they needed to be room temperature? Nipa
The batter shouldn't be dry. Are you spooning the almond flour and cocoa into the measuring cups? The almond flour needs to be room temperature and spooned into the measuring cup. This is to make sure you don't add too much flour.
Hello.Is the dark chocolate baking morsel's as must in this recipe? I don’t have any but would like to try this recipe.
Hi Cait - The chocolate melts into the muffins giving them some of their moisture. I haven't tried these without the chips, but I'm afraid you might find the muffins on the dry side without them. If you decide to try it, come back and let me know how it worked please!
I made a batch of these this morning and they are delicious! I substituted flax eggs (due to an allergy) and they taste just like brownies. It's going to be hard not to eat them all at once :-). Thanks for the recipe!
I am so glad you liked them! Thank you for letting me know.
Hello, can I use sunflower seed meal for a nut-free option?
I haven't used sunflower seed meal before. I'm not sure how it would hold up in this recipe since I haven't worked with it. Sorry I can't be more help.
Made these today and wow they are so simple and delicious!
I am so glad you liked them! Thanks for stopping by and letting me know.
Ann Lynette Lavin
Can please you post the nutritional facts per muffin?
Sorry about that Ann. I am switching recipe plugins. It's updated 🙂
The best "healthy" muffins I've ever made and tasted! And so quick to make!! Can't wait to make them again. They also keep moist for a few days after.
I am so glad you think so! Thank you for stopping by to leave a comment.
I tried it with coconut flour and it came out moist
This recipe doesn't call for coconut flour.
I was thinking of making these and I was wondering if they would be suitable for breakfasts?
Yes, these are a wonderful, filling, and healthy breakfast option.
I ADDED RAISINS AND CHOPPED WALNUTS. THEY WERE DELICIOUS.
THANKS FOR THIS WONDERFUL RECIPE. CARYOL.
I'm so glad you like them! Thank you for letting me know.
22 carbs per muffin is too high for me can I sub something for maple syrup is that where the carbs come from?
Some of the carbs come from the almond flour and some from the maple syrup. Have you ever used Lakanto maple flavored syrup? It's keto friendly and zero net carbs. It works in this recipe. You can also use a sugar free sweetener like swerve.
I hope that helps,
Is there an alternative option to coconut oil?
You can use your oil of choice. We've also used avocado oil.
This was the best muffins we’ve made. I added half scoop of chocolate protein powder to the recipe and only had olive oil! Amazing!!!
I'm so glad you like them 🙂 Thank you for sharing what you added.
I can't wait to make these today. Could I add cherries or strawberries to this? Would I have to make any adjustments to the recipe.
I haven't tried adding fruit to these muffins, but I would imagine it would be delicious. Both cherries and strawberries would add juice, so be aware the texture may be slightly different.
Omg, these were perfect. Definitely making them again. The quantity was right to make 12 muffins and they were done in exactly 18 mins. I used agave instead of maple syrup and the taste was delicious. Thank you so much!
I'm so glad you like them. Thank you for letting me know.
This looks like a delicious recipe but was wondering if I could use all honey instead of maple syrup? Also, how much swerve would I use in place of maple syrup?
You can definitely use honey. I haven't tried using swerve in this recipe.
This recipe is simply delicious. An epic win to satisfy my husband's gluten free sweet tooth and my two year old is just bananas about them!
The recipe doubles great, which is not always the case when using a GF recipe. I used vegetable oil and 100% pure maple syrup. 18 min all cooked through but still moist.
Thank you Chrystal, I will be sure to check out your other recipes!
I'm so glad you like it Haley. Thank you for letting me know.
I used about 2 ounces of 100% unsweetened chocolate, shaved/finely chopped instead of the chocolate chips. I also added an extra 2 TBSP maple syrup because of the unsweetened chocolate. It is delicious this way if you’re into dark chocolate! 🙂
I'm so glad you liked it. I love the idea of using shaved chocolate in place of the chocolate chips. Thank you for sharing.
I have used this recipe several times and just love it! I measure out the flour in grams so it’s just perfect!
I’ve used this recipe with maple syrup sometimes and others with agave and love them both ways! I use Enjoy life chocolate mini chips and the coconut oil that has the coconut flavor. Love this recipe!
I am so glad you love it. Thank you for letting me know.
I really loved these! Since I love almonds I added some, coarsely chopped, with the chocolate chips. Also, since in Brazil maple syrup is hard to find and veeery pricey I used honey instead. Absolutely perfect!!! I wish almond flour wasn't so expensive so I could make them more often. =)
I am so glad you love it. I agree that almond flour is pricey. Do you have a Trader Joes near you? They have a reasonably priced "almond meal" that works great in this recipe.
Unfortunately we don't have Trader Joes in Brazil... =(
I didn't realize you were in Brazil. Thank you for baking with me from Brazil 🙂
These muffins are delicious!!!! For a healthy chocolate muffin I did not expect it to come out this moist... I am amazed!! highly recommend!! I added a teaspoon of vanilla 🙂
Wow! I used unsweetened 100% chocolate chips, subbed half the avocado oil for applesauce. Amazing flavor and texture! Almond flour made them a tiny bit gritty but was not too noticeable. Picky eaters loved them!
Thanks for sharing your variations. Glad the picky eaters love them!