Looking for a sweet chocolatey breakfast that is healthy? Look no further than these easy almond flour chocolate chip muffins! They bake up just like a bakery style muffin and are paleo friendly.
It can be tough finding a paleo breakfast that makes you want to jump out of bed in the mornings. And that is exactly why you need these muffins in your life.
One can only eat eggs so many times.
If you are looking for a breakfast that is:
- easy to make ahead
- great for meal prep
- sweet and tons of chocolate
- the texture of a regular muffin
- a perfect healthy alternative for kids that like sweet breakfasts
These bad boy muffins are for you. Truly if I could make everyone who loves to eat cake every day, eat a muffin for breakfast I would. It is the most amazing solution for satisfying cravings in the world.
I love the texture of these muffins. They are a little firmer than the rest of my paleo muffins. It allowed for a more domed appearance and different crumb than most almond flour recipes that can stay really moist and flat at times.
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Ingredient notes and substitutions
Let's talk about a few ingredient notes that you should keep in mind when gathering your ingredients.
- Almond flour- be sure to find almond flour that is finely ground. Some popular brands will say flour/meal and that should work perfect as long as it is finely ground.
- Tapioca flour- this is an ingredient that should not be subbed or changed because it will affect the over texture of the muffin because of the way it absorbs moisture.
- Baking powder- baking powder is not strict paleo as it is made from corn starch. If you are strict, here is a recipe for paleo baking powder, but please note it has not been tested with this recipe.
- Coconut sugar- I have not tested this recipe with other sweeteners, if you try and sub in pure maple syrup or honey you will need to adjust the dry ingredient ratio. The overall color and look will also be different.
- Chocolate chips- there are a couple of options for chocolate chips for paleo muffins. You can use an allergy friendly chocolate chip like Enjoy Life or equivalent brand or a dark chocolate chip above 70% or even cut up a dark chocolate bar.
- Apple Cider Vinegar- this is in the recipe to help provide an acid and help with rising. No worries, you won't taste it.
Expert tips
Here are a few tips to make this recipe go super smooth!
- I love to use parchment paper muffin liners for everything muffin related. The muffins will not stick to the liners...nothing worse than half your muffin being stuck to the liner. If you do not have those, lightly grease the inside of each non stick muffin tin well completely.
- I do like to mix my wet and dry ingredients separate, which I know can be a tempting step to skip. But it does incorporate the ingredients best especially the eggs and baking powder.
- If your almond flour is chunky you may want to sift it first for the best overall texture. It seems like some of the popular brands like Bob's Red Mill have been a little on the chunky side lately!
Step by step photo guide
More almond flour muffin recipes
If you are looking for more paleo muffins check out these delicious breakfast options:
Sweet Potato Blueberry Muffins
PrintRecipe
Almond Flour Chocolate Chip Muffins- Paleo
- Total Time: 31
- Yield: 7 muffins 1x
- Diet: Gluten Free
Description
These easy paleo chocolate chip muffins are sweet from coconut sugar and made with almond flour! Healthy and so delicious.
Ingredients
- 2 cups of finely ground almond flour
- ¼ cup of tapioca flour
- ½ cup of coconut sugar
- ¼ cup of light tasting olive oil or refined coconut oil
- 3 large eggs
- 2 tablespoons of non dairy milk
- 1 teaspoon of vanilla
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- ½ cup of chocolate chips
- 1 teaspoon of apple cider vinegar
Instructions
- Preheat oven to 350°F and prepare muffin pan with liners or lightly greasing.
- In a large bowl add all dry ingredients (almond flour, tapioca flour, coconut sugar, baking soda, salt) and whisk to combine.
- In a separate medium bowl, add all liquid ingredients (egg, oil, vanilla, vinegar, milk) and whisk.
- Combine the wet into the dry ingredients and stir until just combined, fold in chocolate chips. Divide evenly into 7- 8 muffin tins. I used a medium cookie scoop for this and it was 2 round cookie scoops per muffin tin.
- Bake for 22-24 minutes or until muffins are firm on top and a toothpick inserted into the center comes out clean
- Let cool on a cooling rack. Serve warm or room temperature. Store in a sealed container at room temperature for up to 3 days.
- Prep Time: 7
- Cook Time: 24
- Category: Baked Goods
- Method: Oven
- Cuisine: American
Keywords: paleo muffins, paleo chocolate chip muffins, almond flour muffins, almond flour chocolate chip muffins,
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