Ingredients you’ll need to jumbo paleo chocolate chip muffins

• Almond flour: Almond flour is a great gluten free flour substitute. It is also a healthy alternative to traditional flour. It is lower in carb and higher in fat content than traditional flour but it also has many other nutrients like vitamin E and magnesium! 
• Coconut flour: Coconut flour a slight coconut taste and smell and adds a little sweetness. It blends nicely with the almond flour in this recipe. 
• Baking soda: Baking soda helps puff up these muffins.
• Salt: Salt helps enhance the flavor!
• Eggs: Eggs at moisture and structure.
• Almond milk: Almond milk helps add moisture and improves the texture of these muffins.
• Maple syrup: Maple syrup adds the perfect hint of sweetness. I love using maple syrup as it is an unrefined sugar substitute.
• Coconut oil: Coconut oil adds moisture to these muffins keeping them moist and fluffy.
• Applesauce: Applesauce is a great fat replacer! Most of the time is can be substituted 1:1 with liquid fat in baking.
• Vanilla: Vanilla helps enhance the flavor!
• Lemon juice: Lemon juice adds a slight citrus flavor and also reacts with the baking soda to puff up these muffins.
• Chocolate chips: Chocolate chips are a must for these muffins! Feel free to use your favorite chocolate chips of choice. I love using enjoy life chocolate chunks or enjoy like dark chocolate chips.

Delicious and healthy jumbo paleo chocolate chip muffins

These delicious paleo muffins come together in under 10 minutes. They don’t require a mixer, just a few simple steps!

For this recipe I used a combination of almond flour and coconut flour. Almond flour has many nutritional benefits. It is also gluten free so it is great for anyone who can not eat gluten. Like almond flour, coconut flour is also gluten free and rich in fiber.

To sweeten this recipe I used pure maple syrup. Maple syrup is an unrefined sweetener. While sugar is still sugar, maple syrup does contain some slight nutritional values.

To help moisten and add structure to these muffins I used coconut oil and applesauce. Coconut oil is an excellent substitute for fats in baking. It can be substituted 1:1 for butter and oil. A much healthier alternative for oil is applesauce. Applesauce can be used to substitute some of the oil content in recipes. It also helps cut the calories and fat content.

Why you’ll love these gluten free paleo muffins

• Firstly, they are loaded with chocolate chips
• Also, you can substitute the chocolate chips for blueberries if you prefer
• They are puffy and fluffy! Cooking the muffins at a higher temperature for 5 minutes allows these muffins to rise and puff up
• These muffins are soft and moist
• Additionally, they are perfect for breakfast or an afternoon snack

More breakfast recipes you’ll love by Brae’s Bites

• Best Ever Paleo Chocolate Muffins
• Easy Breakfast Flaxseed Blueberry Muffins
• Maple Pecan Scones
• Gluten Free Peanut Butter Banana Muffins
• Spinach Banana Muffins

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The Best Easy Jumbo Paleo Chocolate Chip Muffins

Jumbo paleo chocolate chip muffins! These muffins are made with a mixture of almond flour and coconut flour making them gluten free and paleo friendly. They are so easy to make and they make the perfect breakfast or afternoon snack!

Course Breakfast

Cuisine American

Keyword Almond flour muffins, Chocolate chip muffins, Gluten Free Muffins

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 459kcal

Equipment

• Jumbo muffin pan

Ingredients

• 2 ½ cups almond flour
• ⅓ cup coconut flour
• ¾ tsp baking soda
• ½ tsp salt
• 3 eggs
• ½ cup almond milk
• ⅓ cup maple syrup
• ¼ cup coconut oil melted
• ¼ cup applesauce
• 1 tsp vanilla
• 1 tsp lemon juice
• ½ cup chocolate chips

Instructions

• Preheat your oven to 425 degrees and grease a 6 tin jumbo muffin pan.
• In a medium bowl, combine the almond flour, coconut flour, baking soda and salt. Mix and set aside.
• In a large bowl, whisk the eggs, almond milk, maple syrup, coconut oil, applesauce, vanilla and lemon juice. Whisk until full combined and smooth.
• Fold the dry flour mixture into the wet ingredients. Fold until just combined. Then fold in the chocolate chips.
• Pour the batter into 6 muffin tins. Top each muffin with more chocolate chips if you'd like!
• Bake at 425 degrees for 5 minutes. Reduce the heat to 350 degrees and bake for 25 minutes. Let the muffins cool and enjoy!

Nutrition

Calories: 459kcal | Carbohydrates: 27g | Protein: 14g | Fat: 35g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 405mg | Potassium: 80mg | Fiber: 7g | Sugar: 14g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 2mg

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