Chocolate Paleo Muffin (Edit recipe)

These decadent, moist muffins are tender and delicious – a far cry from some of the dense Paleo muffins out there. We make muffins almost every weekend – usually a double batch that we then freeze and put in lunches the rest of the week.

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	151
Fat:	9 g
Carbohydrates:	16 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	105 mg
Fiber:	1 g
Sugars:	12 g
Calculated per serving.

by Wholefoodfor7

View original recipe

Serves: 12

Ingredients

.5 cup Almond Milk, unsweetened
.5 Tbsp Lemon Juice
1.5 cups Almond Flour
.5 cup Tapioca Starch, or arrowroot flour
.5 cup Cocoa Powder
1 tsp Baking Powder
.25 tsp Salt
.25 cup Coconut Oil, melted then measured (or extra light tasting olive oil)
.5 cup Pure Maple Syrup
1 Egg
1 tsp Vanilla Extract, or mint extract
.333 cup Semi-Sweet Chocolate Chips, or white chocolate chips

Shop

Process

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 oven to 350.
In a small bowl, combine 1/2 cup almond milk with 1/2 tablespoon lemon juice. Set aside while you combine other ingredients. This creates a faux "buttermilk" that really makes a difference in the texture, don't skip it!
In a medium mixing bowl, combine all the dry ingredients (almond flour through salt).
Add the oil, vanilla, syrup, egg, and almond milk mixture to the dry ingredients. Stir until well combined. Then gently stir in chocolate chips.
Prepare your muffin tin with 12 muffin wrappers or spray with cooking oil to prevent sticking. Divide batter evenly among the 12 muffin cups.
Bake for 20-22 minutes, until the tops of the muffins bounce back when touched.
Cool on cooling rack for 5 minutes, then enjoy. Stay good on the counter for 3-4 days, in the fridge for 1 1/2 weeks, or in the freezer for up to 3 months.

Notes

- You can use 3/4 cup cassava flour instead of almond flour. Be sure to fluff cassava flour before measuring so you don't add too much. Note that this will only make 9 muffins.- You can sub honey for maple syrup- You can use another non-dairy milk for the almond milk.