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
Do you have other gluten free recipes?
chrystal
Yes, my whole site is gluten-free. Every recipe 🙂
Tiffanymichaelia
Made these tonight and my son had 2! They were delicious!
chrystal
I’m so glad he loved them! They are my girls favorite muffins.
Best,
Chrystal
Cheryl
What can you sub for the almond flour?
chrystal
This recipe was designed using almond flour. You can make my blueberry muffins instead and you can leave out the blueberries and add chocolate chips.
Best,
Chrystal
Tara
Could this be made as a loaf, and if so, what temp would I bake it at and for how long?
chrystal
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
Hi, what can I subsitute the eggs with
chrystal
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
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
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
Hi… can I use Canola oil instead of coconut oil? Thank you.
chrystal
Hi Shoba,
Yes, you can use canola oil.
Best,
Chrystal
Shoba
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
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
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
Awe, I’m so glad you like it. Thanks for sharing.
Best,
Chrystal
Karen
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
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
Can the coconut oil be replaced with olive oil? Would it be the same amount?
chrystal
Hi Cathy, you can use your oil of choice. It would be the same amount.
Best,
Chrystal
Kd
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
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
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
Yes, thank you for the reminder. I’m so glad you liked them.
Best,
Chrystal
Jessika
Love this recipe. Can I use butter in sub for oil?
chrystal
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
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
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
Jillee
Hey Chrystal!
If I made this for the next morning and stored it in a refrigerator, would it still bake the way it supposed to the next morning?
chrystal
Hi Jillee,
It will bake up, but not the same. This recipe uses baking powder, which needs to bake up right away.
Best,
Chrystal
Mariana Gonzalez Bojalil
I was looking for so long for a almond flour muffin recipe that was easy and with simple ingredients.
I LOVED this one, it was easy to make and turned out so good my muffins turned out lovely and delicious.
They were crisp on the outside and soft on the inside, just the best.
chrystal
I’m so glad you like it.
Best,
Chrystal
kenny
could I add unsweetened cocoa powder to make them look like chocolate?
chrystal
Yes, add 1/4 cup unsweetened cocoa.
Best,
Chrystal
Donna C
You can use unsweetened applesauce instead of the oil. They turned out great. Thank you for the recipe. I also added a little lemon juice to the batter.
chrystal
Thanks for sharing! I’m glad you liked them.
Best,
Chrystal
Brenda
Just made this recipe and the muffins turned out Great! Moist! I did add 3 oz of apple sauce in addition to all the other ingredients. I also used unblanched almond flour. They had more texture, but not gritty. They were not dense.
chrystal
I am so glad you liked them. Thank you for sharing what you used.
Best,
Chrystal
thilaka
Hi,
Can we use butter and brown sugar? If so, what will be the proportion?
chrystal
Yes. Use 1/4 cup of melted and cooled butter and 3 tablespoons of packed brown sugar (just pack it into the tablespoon). Just note that the color of the muffins will be slightly darker and a little sweeter.
Best,
Chrystal