These paleo-friendly chocolate muffins are the perfect way to satisfy your sweet tooth cravings without eating unhealthy. These chocolate muffins are grain-free, gluten-free, dairy-free and contain no refined sugar.
To create these paleo chocolate muffins, you’ll use healthier swaps like almond flour instead of all-purpose flour and natural sweeteners like honey and pure applesauce.
You’ll also love how easy this chocolate muffins recipe is. Similar to classic muffins, you’ll simply stir all the ingredients together in a bowl before distributing the batter among individual muffin tins.
You can also stir in dairy-free chocolate chips for an extra fudgy quality, but these chocolate muffins are definitely moist and tasty enough as they are. The best part is that you won’t feel guilty about eating more than one!
Summary |
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Cook time: 23 minutes
Prep time: 10 minutes
Idle time:
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Level
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Servings:
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Ingredients
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup honey
- 2 eggs
- 1 cup unsweetened applesauce
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp of salt
- 1/4 tsp cinnamon
- 1 tsp of pure vanilla extract
- 1/8 tsp pure almond extract
- gluten-free and dairy-free chocolate chips optional
Instructions
- Preheat the oven to 350°F. Line a muffin tin with paper liners.
- To a large mixing bowl, add the honey, eggs, applesauce, and extracts. Stir together to combine.
- Add the almond flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Stir just until everything is combined; avoid over-stirring the batter. If you want to add chocolate chips, you can either stir them in or add a few to the top of each muffin later when you've distributed them into the muffin tins.
- Divide half of the batter into the muffin tins (the batter should be thick) then bake for approximately 23 to 26 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before letting them rest on a wire rack to cool further.
- Line your muffin tin again with paper liners and distribute the rest of the batter among the tins. Bake the remaining muffins like the first set and cool as instructed.
Additional information
Recipe adapted from mamaknowsglutenfree.com
