Chocolate Chip Muffins (Paleo/gluten free) (Edit recipe)

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! They turned out lovely and the only thing they’re lacking is the addition of some pecans. Given I’m the only one who likes nuts in my baked goods around here however, I simply went with only chocolate chips. Next time I may sneak a few in at least a couple as they add such a lovely crunch and flavor to this chocolate chip muffin.

20 minutes

22 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	396
Fat:	19 g
Carbohydrates:	56 g
Protein:	4 g
Cholesterol:	19 g
Sodium:	149 mg
Fiber:	5 g
Sugars:	16 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 8-10

Ingredients

1.75 cups Otto’s Naturals Non-GMO Cassava Flour, + up to 2 tbsp as needed
.5 cup Maple Sugar, can sub granulated sugar
.5 tsp Redmond Real Salt
1 cup Buttermilk, made from raw milk, see below or dairy fee as needed for strict Paleo
3 whole Eggs, room temperature
.25 cup Ghee, melted, cooled - can sub butter
1 tsp Vanilla Extract
1 - 1.5 cups Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips

garnish (optional)

.25 cup Maple Sugar, can sub granulated sugar
2 - 3 Tbsp Sprinkles

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Process

Cook Mode

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° – 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 get 8-10 depending on how large you like your muffins) and sprinkle the tops of each muffin with some additional maple sugar and sprinkles, if using.
Bake for 22-25 minutes or until golden and center springs back when lightly touched. Remove from the 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 1 tbsp fresh lemon juice to 1 cup measuring cup and then fill up the rest of the way with milk of choice. Full fat coconut or almond milk works well as a dairy free option.