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Paleo Chocolate Chip Muffins

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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.

two paleo chocolate chip muffins stacked, the one on top has a bite out

Do you love grabbing a healthy chocolate chip 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. They love these healthy chocolate chip muffins.

a top down view of paleo chocolate chip muffins nex to a bowl of chocolate chips, a jar of vanilla extract, and a jar of milk

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.

a close up of a paleo chocolate chip muffin with a bite out showing the chocolate chips inside

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.

Yield: 12 paleo muffins

Paleo Chocolate Chip Muffins

a paleo chocolate chip muffin sitting on a muffin wrapper with a bite out of it

These scrumptious Paleo Chocolate Chip Muffins are simple to make, and ready to devour in less than thirty minutes. You are going to love these healthy chocolate chip muffins.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

Instructions

  1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
  2. In a large mixing bowl, whisk almond flour, salt, and baking soda.
  3. Add coconut oil, honey, eggs, and vanilla extract and mix until well combined.
  4. Stir in the chocolate chips.
  5. Spoon batter evenly into your paper liners.
  6. Bake for 18-20 minutes or until the center is set.
  7. Remove from the oven and let cool for 5-10 minutes before serving.
  8. Store in an airtight container at room temperature.

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
© Chrystal
Cuisine: Breakfast
a pinterest pin with two photos of muffins with the words gluten-free paleo chocolate chip muffins in text in the center

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Reader Interactions

Comments

    • 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

      Reply

    • Hello Lena,
      You could substitute the 3 eggs with the same equivalant of flaxegg, but please note the texture will be different.

      Best,
      Chrystal

      Reply

  4. 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?

    Reply

  6. 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!

    Reply

  7. 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.

    Reply

  8. 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.

    Reply

  10. 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 ?

    Reply

    • 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

      Reply

  11. 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.

    Reply

  13. 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!

    Reply

    • 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

      Reply

  14. 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?

    Reply

  15. 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.

    Reply

  17. 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.

    Reply

  18. 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.

    Reply

    • 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

      Reply

  20. LOVE THESE MUFFINS! I’ve made them every day since I discovered your recipe and have been sharing them with my neighbors and all of our kids. Everyone loves them. Today I used blueberries and semi-sweet chocolate chips…. they came out tasting like a desert. A little too sweet for me but I love that I can interchange the ingredients. Thanks so much for sharing!!

    Reply

  21. So good! I have yet to try one of your paleo recipes and NOT love it. The texture is great, even if you don’t normally eat paleo, and there is just the right amount of sweetness. Thanks for another great recipe!

    Reply

  22. Hi, I’m making these for my kids but I like to add grass-fed whey protein powder and I know that can change the consistency….. What should I add so they don’t dry out or get hard?

    Reply

  24. I would love to make these muffins for my daughter. She is unable to have egg whites but can have egg yolks. Am I able to just use 3 egg yolks or would I have to add more in order to substitute for the missing egg whites? Thanks

    Reply

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