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

Serves: 12

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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
  1. Preheat oven to 350.
  2. 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!
  3. In a medium mixing bowl, combine all the dry ingredients (almond flour through salt).
  4. Add the oil, vanilla, syrup, egg, and almond milk mixture to the dry ingredients. Stir until well combined. Then gently stir in chocolate chips.
  5. Prepare your muffin tin with 12 muffin wrappers or spray with cooking oil to prevent sticking. Divide batter evenly among the 12 muffin cups.
  6. Bake for 20-22 minutes, until the tops of the muffins bounce back when touched.
  7. 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.


- 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.

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