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3 muffins stacked on coffee

Easy Paleo Chocolate Chip Muffins


Description

These easy paleo chocolate chip muffins are sweet from coconut sugar and made with almond flour! Healthy and so delicious.


Ingredients

Scale
  • 2 cups of finely ground almond flour
  • 1/4 cup of tapioca flour
  • 1/2 cup of coconut sugar
  • 1/4 cup of light tasting olive oil or refined coconut oil
  • 3 large eggs
  • 2 tablespoons of non dairy milk 
  • 1 teaspoon of vanilla 
  • 1 teaspoon of baking powder
  • ¼ teaspoon of salt 
  • 1/2 cup of chocolate chips 
  • 1 teaspoon of apple cider vinegar

Instructions

  1. Preheat oven to 350°F and prepare muffin pan with liners or lightly greasing. 
  2. In a large bowl add all dry ingredients (almond flour, tapioca flour, coconut sugar, baking soda, salt) and whisk to combine.
  3. In a separate medium bowl, add all liquid ingredients (egg, oil, vanilla, vinegar, milk) and whisk.
  4. Combine the wet into the dry ingredients and stir until just combined, fold in chocolate chips. Divide evenly into 7- 8 muffin tins. I used a medium cookie scoop for this and it was 2 round cookie scoops per muffin tin. 
  5. Bake for 22-24 minutes or until muffins are firm on top and a toothpick inserted into the center comes out clean
  6. Let cool on a cooling rack. Serve warm or room temperature. Store in a sealed container at room temperature for up to 3 days. 
  • Category: Baked Goods
  • Method: Oven
  • Cuisine: American

Keywords: paleo muffins, paleo chocolate chip muffins,