Paleo Chocolate Chip Muffins made with almond flour are gluten free, grain free, fluffy and delicious. They taste like a bakery-style muffin!
Don't you love those muffins from the bakery that are crisp on the top and super soft on the inside?
These muffins have that exact texture! Because the almond flour browns, it creates a crust like muffin top which is to die for.
The only difference between these muffins and the bakery is that these are super low in sugar and are made with healthy ingredients. But, I promise... they are just as delightful!
Enjoy the muffins hot out of the oven or meal prep them. You can warm one or two up to enjoy with your coffee everyday of the week. What more could you want to start your day?
If you are more of a berry muffin fan over chocolate chip, try out my Almond Flour Blackberry Muffins!
Ingredients in this recipe
- avocado oil - Purchase at www.primalkitchen.com. Use code "frozenbananas" at checkout for a discount!
- unsweetened applesauce
- pure maple syrup
- apple cider vinegar
- almond flour
- tapioca flour
- coconut flour
- baking soda
- paleo baking powder
- paleo chocolate chips
How to Measure Flour Correctly?
Spoon the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
What flours can I substitute in this recipe?
You cannot substitute the flours in this recipe. Baking is such a science. All flours have different textures and work differently together, especially when you are working with gluten free flour blends. You can use arrowroot flour in place of tapioca flour, but I do not recommend changing anything else.
What sweetener can I use in place of pure maple syrup?
Any other liquid sweetener should work fine in place of pure maple syrup. Please note that the muffins might no longer be paleo if you change the sweetener. I also have not tested any other liquid sweeteners to guarantee which ones will work seamlessly.
Can I use flax or chia eggs in place of eggs?
I have only tested the recipe as listed above. The eggs contribute to how fluffy these muffins are. I am not sure that flax or chia eggs will yield the same texture.
How to Store Paleo Chocolate Chip Muffins?
Store in an airtight container at room temperature and enjoy within 2-3 days. Store in an airtight container in the fridge and enjoy within 4-5 days. To freeze, wrap each individual muffin in plastic wrap. Place the muffins into a freezer bag. Keep in the freezer for up to 3 months.
Kitchen Tools To Purchase To Make These Muffins
- mixing bowls
- measuring cups
- measuring spoons
- cookie scoops
- muffin pan
- non-stick silicone cupcake liners
- food storage meal prep containers
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Paleo Chocolate Chip Muffins
- ¼ cup avocado oil (Purchase at www.primalkitchen.com. Use code "frozenbananas" at checkout for a discount!)
- ¼ cup unsweetened applesauce
- 3 eggs
- ¼ cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 2 ½ cups almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon paleo baking powder
- ½ cup paleo chocolate chips
- In a large mixing bowl, whisk together avocado oil, applesauce, eggs, pure maple syrup and apple cider vinegar.
- Next, add in the almond flour, tapioca flour, coconut flour, baking soda and paleo baking powder. Combine with a rubber spatula. Be sure to mix until combined. Do not overmix.
- Lastly, fold the chocolate chips into the batter.
- Bake at 350 degrees F for about 20-25 minutes or until a toothpick comes out clean.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.