These scrumptious Paleo Chocolate Chip Muffins are simple to make, and ready to devour in less than thirty minutes. A fresh-baked, tender, chocolatey gluten-free muffin that’s healthy and satisfying.
Are you looking for a simple, healthy 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 muffins on Sunday night.
Depending on what we did over the weekend, I don’t always get around to making a batch of muffins. That’s when I turn to simple muffin recipes. 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 muffins lately and have been switching them out for regular gluten-free muffins. So far my girls haven’t noticed.
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 chocolate chip muffins.
These scrumptious muffins taste like traditional bakery style muffins, but without the refined sugar. The Rodelle Vanilla Extract brings all the flavors together and lends a vanilla flavor like no other.
These muffins are not only bursting with Madagascar vanilla, they’re also full of healthy fats and proteins, making them an ideal muffin for those who are looking to enjoy healthy foods.
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 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.
When I made these Paleo Chocolate Chip Muffins last week (test batch), my girls said they were their new favorite 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. You might also like my Grain-Free Banana Everything Bars, or my Chocolate Thumbprint Cookies.
And don’t forget about the Gluten-Free Double Chocolate Muffins I mentioned above. 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.
Yields 12
5 minPrep Time
20 minCook Time
25 minTotal Time
Save RecipeIngredients:
- 2 cups Bob's Red Mill Super Fine Almond Flour (af link)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup honey (or pure maple syrup)
- 3 large eggs, room temperature
- 1 teaspoon gluten-free vanilla extract(I use Rodelle )
- 1/2 cup gluten-free, dairy-free chocolate chips (or cocoa nibs)
Instructions:
- 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, salt, and baking soda.
- Add coconut oil, honey, eggs, and vanilla extract 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.
Comments