Gluten Free Chocolate Muffins (Paleo)
Gluten free chocolate muffins that taste like chocolate cake but are made with healthier ingredients like coconut sugar and almond flour.
Servings: 12 muffins
Ingredients
- ½ cup + 2 Tablespoons almond flour
- ¼ cup tapioca flour
- 1 Tablespoon coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- ¾ cup coconut sugar
- 1/3 cup olive oil
- 2 teaspoons vanilla extract
- 1/2 cup almond milk
- 1/3 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Grease a 12-cup muffin pan. ( I like to spray mine with olive oil spray). Set aside.
- Whisk the almond flour, tapioca flour, coconut flour, cocoa powder, baking soda, and salt together in a large bowl until combined.
- In a medium bowl, whisk the eggs, coconut sugar, olive oil, and vanilla together until smooth. Pour half of the wet ingredients into the dry ingredients. Then add half of the almond milk on top of that. Whisk for a few seconds, then add the remaining wet ingredients and almond milk. Whisk until combined; do not overmix. Stir in the chocolate chips.
- Evenly pour the batter into the muffin tins. Bake for 18-20 minutes, or until a toothpick comes out clean.
Notes
- Instead of tapioca flour, you can use arrowroot powder.
- Instead of coconut sugar, you can use brown sugar.
- Instead of almond milk, you can use any non-dairy milk of your choice. Dairy free creamers work here as well.
Nutrition
Calories: 197kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 234mg | Potassium: 66mg | Fiber: 3g | Sugar: 7g | Vitamin A: 40IU | Calcium: 42mg | Iron: 1mg