Chocolate Chip Muffins

Chocolate Chip Muffins

Here’s one last chocolate treat for Valentine’s Day — chocolate chip muffins. I like to eat them warm out of the oven while the chocolate chips are still gooey. These muffins are perfect for breakfast or an afternoon snack. I even have them for dessert sometimes. They are quick and easy to make, and they’re gluten-free, grain-free and dairy-free.

Bake some now, and freeze some for the next time you need a chocolate treat. Then just put them in a cold oven and set it to low to thaw and reheat. There’s nothing like warm chocolate chip muffins.

Chocolate Chip Muffins

Yield: 8-9 muffins

Ingredients

  • 225 grams almond flour (about 2-1/4 cups)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 eggs
  • 1/4 cup honey
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon organic vanilla extract
  • 1/2 cup mini gluten-free chocolate chips

Instructions

  1. Preheat oven to 325 degrees and grease or line muffin tin.
  2. Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, the stir in chocolate chips.
  3. Using a large ice cream or cookie scoop, fill muffin cups 3/4 full.
  4. Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.
http://cookeatpaleo.com/chocolate-chip-muffins/

Links: Gluten-Free Wednesdays

Get free recipes delivered to your inbox!

Subscribe to Cook Eat Paleo free via email:

Comments

  1. Tasha says

    I am new to baking this way. Is it possible to substitute coconut flour or something like that instead of almond? I can’t send them to school if they contain nuts.

    • says

      Tasha, almond flour and coconut flour are very different and you can’t substitute them. I would try starting with a recipe that uses coconut flour, like this banana blackberry muffin recipe, and substitute chocolate chips for the blackberries. I haven’t tested it, but I think you’ll have better luck doing it this way. If you try it, let me know how it turns out!

  2. says

    I’m eating grain free these days and this recipe looks great! Thanks so much for sharing it at Gluten-Free Wednesdays. I’ll be highlighting your entry this week.

Trackbacks

Leave a Comment