Paleo Chocolate Chip Muffins
I’m excited about this one team! Muffins are a go-to for us in keeping up with feeding the masses in that they are great for breakfast, lunch boxes, after school snack, or even as an add on to dinner. They freeze great, so we almost always make a double batch for extras. These are fantastically soft and fluffy in texture, not at all like some of the more dense paleo muffin counter parts. You’re gonna love these!
Paleo Chocolate Chip Muffin
- 2 cups almond flour* see notes for substitutions
- 1/2 cup tapioca or arrowroot flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup oil extra light olive or melted coconut
- 1/4 cup maple syrup*
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup unsweetened almond milk*
- 1/2 tablespoon lemon juice
- 1/4 cup mini dairy-free 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 of these, don't skip it!
In a medium mixing bowl, combine all the dry ingredients (almond flour through salt).
In a small mixing bowl, combine oil, vanilla, syrup, and egg, whisking to combine.
Add wet ingredients and the almond milk/lemon mixture to the dry ingredients. Stir gently, just until combined (overmixing your muffins will make them flat and dense!). Then add in chocolate chips, again stirring gently.
Prepare your muffin tin with 12 muffin wrappers or spray with cooking oil to prevent sticking.
Divide batter evenly between the 12 prepared muffin cups.
Bake for 20-22 minutes, until tops of the muffins bounce back when touched. Note: due to the flours in these muffins, they turn out very "light" (i.e. not super browned on top). Resist the urge to leave them in the oven too long, as that will result in dry muffins.
Cool on cooling rack for 5 minutes, then enjoy! Stay good on the counter for 3-4 days, in the fridge for about 1 1/2 weeks, or 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 1 cup cassava flour instead of the almond + tapioca flour in this recipe. This is the amount that will give you the best texture result, but keep in mind using 1 cup cassava flour will only make 8 muffins instead of the 12, so double as needed.
- You can sub honey for maple syrup
- You can use coconut milk or other non-dairy milk for the almond milk.