Chocolate Chip Muffin (Paleo/Gluten Free) (Edit recipe)

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We all have a love affair with chocolate chip cookies, so this felt like a recipe that might be most welcomed for so many folks! It is a tasty muffin, made with cassava flour, truly simply flavored and delicious. Feel free to toss in some chopped nuts or even some toasted coconut to give it some additional flavor and texture. Be sure to have one while it's still warm, there is just something about enjoying one right out of the oven. They do freeze well, so make a double batch and keep them on hand!

20 minutes

20 minutes to 22 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	379
Fat:	20 g
Carbohydrates:	50 g
Protein:	6 g
Cholesterol:	17 g
Sodium:	380 mg
Fiber:	7 g
Sugars:	6 g
Calculated for total recipe.

Serves: 8-9

Ingredients

1.75 cups Cassava Flour, + additional 2 tbsp as needed
.5 cup Maple Sugar
1 tsp Baking Soda
.5 tsp Sea Salt
1 cup Buttermilk, room temperature, see note*
3 whole Eggs, room temperature
.25 cup Salted Butter, melted & slightly cooled, can sub ghee
1 tsp Pure Vanilla Extract
1 - 1.5 cups Dark Chocolate Chips, + additional for optional topping before baking
2 Tbsp Maple Sugar, optional topping before baking

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 385° and line muffin tins with parchment liners.
In a medium sized bowl, combine cassava flour, maple sugar, baking soda and salt, whisk to combine, toss in chocolate chips, set aside.
In another medium bowl, add buttermilk, eggs, melted ghee and vanilla. Whisk well until eggs are fully incorporated
Pour wet ingredients into dry and stir with a rubber spatula until you have a smooth batter.
Spoon into lined muffin tins (you should be 8-10 depending on how large you like your muffins) and sprinkle the tops of each muffin with some additional maple sugar, if using.
Bake for 22-25 minutes or until golden and center springs back when lightly touched. Remove from oven and let cool in tins for 4 minutes and then remove to cooling rack
Let them cool a bit and then please enjoy! Store any that are not gobbled right up in the fridge for about a week. They also freeze beautifully!

Notes

To make buttermilk, add fresh lemon juice to 1 Cup measuring cup and then fill up the rest of the way with milk, use full fat coconut or almond milk for dairy free.