Chocolate Muffin Recipe (Paleo, Gluten Free)

The best chocolate muffin recipe make the perfect breakfast, snack or dessert. They are made from a mixture of almond flour, cocoa powder, and tapioca flour making them paleo and gluten free. If you love all things chocolate, fluffy, and moist, then these chocolate muffins are for you!

Ingredients you’ll need to make the best chocolate muffins

Here is a list of the ingredients you will need:

• We will be using 2 1/2 cups of almond flour. This blanched almond flour is great from amazon! It is finely ground and usually a good price for a 3 pound bag.

• Cocoa powder adds a deep and rich chocolate flavor. Use any cocoa powder you like!

• Tapioca flour will add structure and texture to these muffins as it is a starchy flour. I buy this tapioca flour on Amazon.

• We will use a combination of baking powder and baking soda to help puff up these muffins.

• Just a pinch of salt, 1/4 teaspoon!

• Two eggs will add structure and bind everything together. Room temperature eggs work best!

• Almond milk will add moisture and liquid. You can also use cows milk or any dairy free milk of your choice.

• Pure maple syrup is a my great all natural sweetener. It adds the perfect amount of sweetness to these muffins! You can also try using coconut sugar or brown sugar.

• I like to use butter, ghee, avocado oil, or refined coconut oil as it is neutral in taste and smell. You can use all of these options as long as they are melted and cooled, and neutral in taste.

• Lastly, these dairy free chocolate chips are an all time favorite! Feel free to use any chocolate chips you love.

Moist and chewy chocolate muffins

These homemade chocolate muffins come together very quickly. They only require a few simple steps and 20 minutes of baking time and then you’ll have yourself delicious paleo muffins. Did I mention they make your house smell like chocolatey goodness? What I love about this recipe is that is uses a combination of almond flour and tapioca flour to create the perfect base for these muffins. Let’s take a minute to break down the flour ingredients below:

Flour breakdown

It is fun to use gluten free and wholesome flours while baking. As noted, this recipe calls for almond flour and tapioca flour. The combination of these two flours allows for the perfect consistency. Almond flour brings a nice texture and slight nutty flavor while the tapioca flour helps create a crisp outside with a chewy middle.

Let’s talk about almond flour! Almond flour is a very popular gluten free baking flour. One of the great things about almond flour is that it is made with only one ingredient: ground almonds. Like most nuts, almonds are high in fat and low in carbs. Due to the higher fat content, almond flour will create moist and chewy treats.

Next up, tapioca flour! I love incorporating tapioca flour into muffin recipes. It is a great gluten free flour that is quite starchy. It also works really well as a thickening agent. For these muffins, it adds a thick and chewy texture and it also helps bind everything together.

Lastly, cocoa powder! To make a tasty chocolate muffin, cocoa powder is a must. Cocoa powder is an unsweetened chocolate powder that adds a rich chocolate flavor to these muffins. Naturally, cocoa powder is very bitter but, when it is combined with the almond flour, tapioca flour and maple syrup, it makes perfectly textured and tasty muffins.

How to make the best gluten free chocolate muffins

These easy paleo chocolate chip muffins come together in just a few simple steps.

• Firstly, you’ll want to preheat your oven to 350 degrees and grease a muffin pan with cooking spray or line it with muffin liners.

• Next, in a medium bowl, combine all your dry ingredients: almond flour, cocoa powder, tapioca flour, baking powder, baking soda and salt. Mix and set aside.

• Now, whisk all your wet ingredients together in a large bowl: eggs, almond milk, maple syrup and coconut oil. Whisk until fully combined.

• Pour the dry flour mixture into the wet ingredients and fold just until combined. Then, fold in the chocolate chips. Be careful not to over mix.

• Using a spoon, scoop the batter into the 12 muffin tins. Then, sprinkle a few extra chocolate chips on top of each muffin! Place the pan in the preheated oven and bake for 20-22 minutes.

• Finally, let the muffins cool slightly before enjoying!

How to enjoy

While these muffins are absolutely delicious on their own, you can enjoy them a few different ways.

• With coffee or tea for breakfast
• Enjoy them with a yogurt bowl (muffin + yogurt and berries = YUM!)
• As a mid-morning snack to hold you over until lunch
• To take on the go when you have a busy morning
• As an afternoon snack
• Enjoy them as dessert with a scoop of vanilla or chocolate ice cream

How to store

Once your muffins have fully cooled, store them in an airtight container in the fridge for a week. Alternatively, you can store them in the freezer! Keep muffins in the freezer is always a great idea (yummy wholesome treats on hand 24/7)! Store the muffins in a freezer friendly container for up to three months. To reheat these muffins, simply let them thaw at room temperature or defrost them in the microwave.

If you love these muffins, definitely try these recipes!

Here are some other muffin recipes you’ll love:

• Healthy Banana Chocolate Muffins

• Gluten Free Peanut Butter Banana Muffins

• Jumbo Chocolate Chip Muffins

• The Best Paleo Chocolate Chip Scones

• Banana Chocolate Chip Muffins

• Vegan Blueberry Muffins

• Whole Wheat Chocolate Chip Muffins

Did you make these muffins?

If you give these chocolate muffins a try, I would really appreciate a review! You can also find and follow me on Instagram and Pinterest. I would love for you to follow along and share what you make: tag me @braesbites. I love hearing from you!