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, top 8 allergen-free Great Value White Chocolate chips from Walmart. 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!
Chocolate Paleo Muffin
- 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.