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.
Servings: 12
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!