Chocolate Paleo Muffins
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Paleo Chocolate White Chocolate Muffins - Gluten-free, dairy-free, nut-free option.

My Paleo Chocolate Muffins are easy and so moist. My 13 year old insisted we create this recipe. He has made it so many times the recipe was covered with smudges, cocoa powder, and love.

These decadent, moist muffins are tender and delicious – a far cry from some of the dense Paleo muffins out there. We make muffins almost every weekend – usually a double batch that we then freeze and put in lunches the rest of the week.

We love the gluten-free, dairy-free white chocolate chips from Enjoy Life Foods. If you want a paleo chocolate chip option, I recommend Hu hunks. I haven’t seen yet a white chocolate Paleo option.

Our family prefers it with the mint extract, but it tastes delicious with vanilla as well. See the recipe notes for a nut-free option!

Paleo Chocolate White Chocolate Muffins - Gluten-free, dairy-free, with nut-free option.

Chocolate Paleo Muffin

Autumn @wholefoodfor7
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 213 kcal


  • 1/2 cup unsweetened almond milk
  • 1/2 tablespoon lemon juice
  • 1 1/2 cups almond flour
  • 1/2 cup tapioca or arrowroot flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup extra light tasting olive oil or melted coconut oil
  • 1/2 cup maple syrup
  • 1 egg
  • 1 teaspoon vanilla or mint extract
  • 1/3 cup white or semi sweet chocolate chips


  • Preheat oven to 350.
  • In a small bowl, combine 1/2 cup almond milk with 1/2 tablespoon lemon juice. Set aside while you combine other ingredients. This creates a faux "buttermilk" that really makes a difference in the texture, don't skip it!
  • In a medium mixing bowl, combine all the dry ingredients (almond flour through salt).
  • Add the oil, vanilla, syrup, egg, and almond milk mixture to the dry ingredients. Stir until well combined. Then gently stir in chocolate chips.
  • Prepare your muffin tin with 12 muffin wrappers or spray with cooking oil to prevent sticking. Divide batter evenly among the 12 muffin cups.
  • Bake for 20-22 minutes, until the tops of the muffins bounce back when touched.
  • Cool on cooling rack for 5 minutes, then enjoy. Stay good on the counter for 3-4 days, in the fridge for 1 1/2 weeks, or in the freezer for up to 3 months.


SUBSTITUTIONS: Recipe is written with my preferred choice of ingredients, but if needed, here are some other options:
- You can use 3/4 cup cassava flour instead of almond flour. Be sure to fluff cassava flour before measuring so you don't add too much. Note that this will only make 9 muffins.
- You can sub honey for maple syrup
- You can use another non-dairy milk for the almond milk. 


Calories: 213kcalCarbohydrates: 22gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 14mgSodium: 105mgPotassium: 92mgFiber: 3gSugar: 11gVitamin A: 20IUVitamin C: 0.2mgCalcium: 89mgIron: 2mg
Keyword breakfast, budget-friendly, dairy-free, easy, gluten-free, kid-friendly, nut-free, paleo
Tried this recipe?Let us know how it was!

Paleo Chocolate White Chocolate Muffins - Gluten-free, dairy-free, with nut-free option.


  1. Has anyone tried making these with liquid allulose?

    • I have not but posting this comment to encourage anyone who has to weigh in!

  2. Made these tonight and my boys (husband and two teenagers) are devouring them! Six gone in a few minutes – before they’ve even cooled off. One of the boys said he can’t tell that they’re paleo. Well done Autumn!

    • I’m so thrilled these were a family hit! YAY! Thank you for the review.

  3. Eating one of these now and they are delicious! Thank you for sharing 😊

    • Woot woot! I’m so glad you enjoyed these, thank you!


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