Gluten Free Chocolate Muffins, Paleo
These Gluten free chocolate muffins taste like chocolate cake but are made with healthier ingredients like coconut sugar, olive oil and almond flour. They are naturally Paleo, dairy free and grain free, and bake in 20 minutes!
Do you ever just crave lighter chocolate cake?! When that craving hits us, nothing but fluffy chocolate cake will do. We don’t usually want to bake a whole cake, though, so that is where these gluten free double chocolate muffins come in.
They taste like chocolate cake but they are made with healthier ingredients like almond flour, coconut sugar, and olive oil. YUM. They taste great with a glass of chocolate almond milk.
Why this recipe works
- These almond flour chocolate muffins are faster and easier to make than a whole cake. They bake in 20 minutes!
- You can eat them plain, frost them or add almond butter on top. Sprinkling sea salt on top tastes satisfying.
- These muffins are a healthier option than classic chocolate cake. They are made without refined flours or sugars.
- They are allergy friendly and diet friendly. They are dairy free, gluten free, grain free, and Paleo.
Recipe ingredients:
- almond flour– use blanched almond flour because it is more refined and results in better texture for baking.
- tapioca flour– this helps give a traditional cake / muffin texture to gluten free baking.
- coconut flour– combined with tapioca flour and almond flour, this results in great texture for baked goods.
- cocoa powder- use one without any added sweetener.
- eggs– these help bind the muffins together.
- olive oil– a good quality extra virgin olive oil is best.
- coconut sugar– this has a lower glycemic index than other sugars.
- almond milk– use an unflavored and unsweetened almond milk.
- dairy-free chocolate– or any chocolate chip of your choice.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- 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.
Step by step chocolate muffin instructions:
Step 1
Step 1: Mix the dry ingredients together in one bowl. This includes the almond flour, tapioca flour, cocoa powder, coconut flour, baking soda, and salt.
Step 2
Step 2: Mix the coconut sugar, olive oil, vanilla, eggs together in another bowl.
Step 3
Step 3: Alternate adding the dry ingredients and almond milk to the bowl of wet ingredients and mix.
Step 4
Step 4: Fold in chocolate chips.
Step 5
Step 5: Add batter to the greased muffin tins.
Step 6
Step 6: Bake!
Recipe FAQs
What are Paleo muffins made of?Here they are made with a combination of almond flour, tapioca flour and coconut flour. This makes them Gluten-free as well.
How do you store these muffins?Store them in an airtight container on the counter for 3-4 days.
Can you freeze them?Yes! Cool the muffins completely then individually wrap them in foil or freezer wrap, and freeze them in freezer bags.
Prep 10 minutesCook 20 minutesTotal 30 minutesMakes 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
Method
- Preheat the oven to 350°F (177°C). Grease a 12-cup muffin pan. ( we like to spray ours 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.
