These scrumptious Paleo Chocolate Chip Muffins are simple to make, and ready to devour in less than thirty minutes. A fresh-baked, tender, chocolatey paleo muffin that’s healthy and satisfying.
Do you love grabbing a quick muffin for breakfast? My Paleo Chocolate Muffins are super tasty and healthy. If you’re more of a blueberry muffin person you’ll want to make my paleo blueberry muffins.
For more breakfast ideas you’ll want to check out my Gluten Free Breakfast section.
Paleo Chocolate Chip Muffins
Are you looking for a simple, healthy paleo muffin recipe. One that you can whip up in less than five minutes in the morning? I love easy recipes, especially ones that I can throw together in a flash.
With two little ones at home, and us having to get out of the house early each day, I usually bake up a batch of paleo muffins on Sunday night.
Depending on what we did over the weekend, I don’t always get around to making a batch of paleo muffins. That’s when I turn to easy paleo muffin recipes. Almond flour muffin recipes with minimal cleanup, take only a few minutes to throw together, and can be done baking by the time I get out of the shower (I don’t take super long showers).
I’ve been relying on Paleo chocolate chip muffins lately and have been switching them out for regular gluten-free muffins. So far my girls haven’t noticed.
Paleo Muffins
These Paleo Chocolate Chip muffins are a spin of my Gluten-Free Double Chocolate Muffins. While my kids love my Double Chocolate Muffins (who doesn’t love double chocolate?), they’ve been asking for paleo chocolate chip muffins. These are basically almond flour muffins made with real ingredients.
These scrumptious paleo muffins taste like traditional bakery style gluten-free muffins, but without the refined sugar. The Rodelle Vanilla Extract brings all the flavors together and lends a vanilla flavor like no other.
These paleo muffins are not only bursting with Madagascar vanilla, they’re also full of healthy fats and proteins, making them an ideal paleo chocolate chip muffin for those who are looking to enjoy healthy foods.
What can I use instead of Honey in paleo muffins?
You can use maple syrup, agave or a sugar free syrup in this 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.
These are essentially almond flour 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 protien 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.
Can I use an egg replacer?
I haven’t tried using an egg replacer in this paleo 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.
When I made these Paleo Chocolate Chip Muffins last week (test batch), my girls said they were their new favorite paleo muffin and that they wanted me to make them every week. Although they are tasty, I’m also working on a banana walnut version that I hope to have up in the next couple of weeks.
If you enjoy grain-free recipes and paleo muffins you might also like my Grain-Free Banana Everything Bars, or my Paleo Chocolate Chip Cookies.
And don’t forget about the Gluten-Free Double Chocolate Muffins I mentioned above, they are a paleo muffin as well. Looking for more breakfast treats that are healthy? Food Fanatic has a scrumptious Paleo Pumpkin Waffle, and Texan Erin has a lovely recipe for Paleo Apple Muffins.
Looking to keep this completely sugar-free? These Sugar-Free Chocolate Chips are simple to make. For a keto version of these muffins check out this recipe for Keto Chocolate Chip Muffins.
These scrumptious Paleo Chocolate Chip Muffins are simple to make, and ready to devour in less than thirty minutes. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.Paleo Chocolate Chip Muffins
Ingredients
Instructions
Recommended Products
Nutrition Information:
Yield:
12 Serving Size:
1 paleo muffin
Amount Per Serving: Calories: 216Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 115mgCarbohydrates: 14gFiber: 4gSugar: 7gProtein: 7g
Bianca says
Do you have other gluten free recipes?
chrystal says
Yes, my whole site is gluten-free. Every recipe 🙂
Tiffanymichaelia says
Made these tonight and my son had 2! They were delicious!
chrystal says
I’m so glad he loved them! They are my girls favorite muffins.
Best,
Chrystal
Tara says
Could this be made as a loaf, and if so, what temp would I bake it at and for how long?
chrystal says
Hi Tara,
I haven’t personally made this recipe into a loaf. Do you have a mini loaf pan? I would start with that if you have it and in crease the time by 5 minutes to start.
Best,
Chrystal
Lena says
Hi, what can I subsitute the eggs with
chrystal says
Hello Lena,
You could substitute the 3 eggs with the same equivalant of flaxegg, but please note the texture will be different.
Best,
Chrystal
Carleigh says
I made these exactly as written and they are delicious! The only thing I noticed is they don’t peel very well from the liners (there’s a lot of excess muffin left in the liner). Any tips on how to avoid this next time?
chrystal says
Hi Carleigh,
I’m so glad you liked them! I only have trouble peeling them from the liners when I don’t let them cool to room temperature first. Did you peel them when they were still cooling down?
Best,
Chrystal
Shoba says
Hi… can I use Canola oil instead of coconut oil? Thank you.
chrystal says
Hi Shoba,
Yes, you can use canola oil.
Best,
Chrystal
Shoba says
I made these today and OMG they’re so good! I must try baking more paleo cakes, muffins etc. Can this recipe be doubled and what’s the flour weight in grams please
Thank you Chrystal!
chrystal says
I’m so glad you like them! You can double the recipe. I don’t have flour weight in grahams for this recipe yet.
Best,
Chrystal
Kws75 says
So good! I made half the batch with blueberry and half with chocolate chip. We actually liked the blueberry ones better! Definitely saving this recipe. Note, I only got 8 muffins out of this recipe.
chrystal says
Awe, I’m so glad you like it. Thanks for sharing.
Best,
Chrystal
Karen says
I just made these as mini muffins so I adjusted the baking time to 16 minutes. I also added some baking spice mix to add a cinnamon flavor. They are delicious! I did use the eggs, which made them light, but sometimes I have to use egg substitutes. Your other egg-free readers might try 3 TBS of aquafaba (the liquid in a can of garbanzo beans) per each egg substituted; and/or the flax egg; and/or 1TBS water, 1 tsp oil and 1 tsp baking powder for each egg substituted. I have had pretty good luck with all of these, often used in combination since the use of only one type of egg substitute doesn’t work well when replacing more than two eggs.
chrystal says
I’m so glad you like them Karen. Thanks for sharing what you sometimes use instead of eggs. I have many readers who can’t eat eggs.
Best,
Chrystal
Cathy says
Can the coconut oil be replaced with olive oil? Would it be the same amount?
chrystal says
Hi Cathy, you can use your oil of choice. It would be the same amount.
Best,
Chrystal
Kd says
Hi i made these muffins ! They were so delicious ! So moist and fluffy ! Just that they were less sweet for me ! Could you please tell how do adjust the proportions to make it more sweet ?
chrystal says
Hi! I haven’t personally tried to make them sweeter. If you can do sugar, you could possible replace the maple syrup with white sugar.
Best,
Chrystal
Simone says
These were very good. I would caution that the eggs need to be at room temp. If they are cold, the coconut oil will solidify when added.
chrystal says
Yes, thank you for the reminder. I’m so glad you liked them.
Best,
Chrystal
Jessika says
Love this recipe. Can I use butter in sub for oil?
chrystal says
hi Jessika,
Yes, you can use butter. Melt it and let it cool for 10 minutes before adding it to the batter.
Best,
Chrystal
Caroline says
I used gluten free all-purpose flour in place of almond flour and the dough is like cookie dough, not liquid-y at all. Do you have a suggestion as to how I can fix this? Thank you so much!
chrystal says
Hi Caroline,
This recipe is designed with almond flour, which absorbs the liquid ingreedients differently. It doesn’t work with all purpose gf flour. You can make my blueberry muffins. Just leave out the lemon zest and blueberries, and add chocolate chips.
Best,
Chrystal