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.

Prep Time15

Cook Time17

Course: Breakfast

Cuisine: American

Keyword: Gluten Free Muffins, Paleo Chocolate Muffins, Paleo Muffins

Servings:

Calories: 247kcal

Equipment

Muffin pan

Ingredients

2 ½ cups blanched almond flour finely ground
⅔ cup cocoa powder
½ cup tapioca flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs
½ cup almond milk
½ cup maple syrup
¼ cup butter, ghee, refined coconut oil, OR avocado oil melted and cooled
½ chocolate chips

Instructions

Preheat your oven to 350 degrees and grease a muffin pan with cooking spray.
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.
In a large bowl, whisk together all your wet ingredients: eggs, almond milk, maple syrup, and coconut oil. Whisk until fully combined.
Now, pour your dry flour mixture into the wet ingredients and fold just until combined. Now fold in your chocolate chips.
Scoop the batter into 12 muffin tins. You can also sprinkle extra chocolate chips on top of each muffin if you choose!
Bake at 350 for 20-22 minutes. Let the muffins cool for 5-10 minutes before removing them from the pan. Enjoy!

Nutrition