These paleo chocolate muffins are made with almond flour and sweetened with maple syrup. They have the best texture - moist, fudgy and soft. These muffins are paleo friendly, gluten free, dairy free and easy to make.
Dare I say these are the BEST paleo chocolate muffins!
Now, I've tried my fair share of chocolate muffins and baked goods (as that's what my kids always request), but these are up there on my list of favorites.
These gluten free chocolate muffins are super moist and chewy, not overly sweet and the perfect paleo indulgence.
My kids love them too. In fact, while recipe testing, each batch of these almond flour chocolate muffins was eaten in one sitting!
Why You'll Love these Paleo Chocolate Muffins
- paleo friendly - made with real, whole food ingredients
- gluten free and grain free - chocolate muffins made with almond flour
- dairy free - no butter or milk
- oil free - these chocolate muffins are made without oil, but still moist and chewy
- easy to make - a one bowl batter that bakes in under 30 minutes
- kid approved - mom win!
Ingredients
Here's what you need to make these paleo chocolate muffins:
- blanched almond flour - these paleo chocolate muffins are made with almond flour, which provides a moist texture and nutty flavor.
- cacao powder - I chose cacao powder, but cocoa powder will work too.
- tapioca starch - added for texture purposes. You can swap the tapioca starch with arrowroot starch.
- paleo baking powder - you can either make your own paleo baking powder, or buy a grain free baking powder.
- salt - enhances the flavors
- eggs - large eggs are need to bind the ingredients and provide structure for the muffins.
- organic pumpkin puree - different brands of pumpkin puree tend to have varying degrees of moisture. You may get a slightly different muffin texture depending on the brand you use.
- maple syrup - to sweeten the muffins.
- water - thins the batter.
- vanilla extract - for flavor.
- miniature dark chocolate chips - optional ingredient for extra chocolate!
How to Make Paleo Chocolate Muffins with Almond Flour
This is the best kind of recipe - a one bowl recipe! All you need to make these easy almond flour muffins are a mixing bowl, whisk, spatula, muffin pan, liners and the listed ingredients.
- Preheat oven to 350 degrees F and in a muffin pan with 10-12 paper or silicone muffin liners. The paper liners remove easily once the muffins have FULLY cooled.
- In a large mixing bowl, combine the dry ingredients. This includes the almond flour, cacao powder, tapioca starch, baking powder and salt.
- Whisk in the wet ingredients: eggs, pumpkin puree, maple syrup, water and vanilla.
- Using a spatula, fold the chocolate chips into the batter.
- Scoop the batter into the lined muffin pan, filling each slot nearly to the top.
- Place the muffins in the oven and bake at 350 degrees for 23-25 minutes.
- Remove muffins from oven and cool on a wire cooling rack.
Storage
These fudgy chocolate muffins are best kept in an airtight container in the fridge. Enjoy them within one week.
More Paleo Muffin Recipes
FAQ
I have not tested an egg substitute for these muffins, but imagine they wouldn't fully bake. If you try then let me know how they turn out in the comments section below.
Yes, cocoa powder will work in place of the cacao powder.
Pureed squash, mashed banana or applesauce should work in place of the pumpkin puree.
Paleo Chocolate Muffins with Almond Flour
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 10-12 muffins 1x
Description
These paleo chocolate muffins are grain free, dairy free and made with almond flour. They are moist and chewy - the ultimate chocolate muffins!
Ingredients
- 1 ½ cups blanched almond flour (140g)
- ½ cup cacao powder (35g)
- ½ cup tapioca starch (60g)
- 2 tsp paleo baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup organic pumpkin puree (120g)*
- ¼ cup maple syrup
- ¼ cup water*
- ½ Tbsp vanilla extract
- ⅓ cup mini dark chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees F and in a muffin pan with 10-12 paper or silicone muffin liners**
- In a large mixing bowl, combine dry ingredients. This includes the almond flour, cacao powder, tapioca starch, baking powder and salt.
- Whisk in the wet ingredients: eggs, pumpkin puree, maple syrup, water and vanilla.
- Fold the chocolate chips into the batter.
- Scoop the batter into the lined muffin pan, filling each slot nearly to the top.
- Place the muffins in the oven and bake at 350 degrees for 23-25 minutes.
- Remove muffins from oven and cool on a wire cooling rack.
- Best stored in an airtight container in the fridge, up to one week.
Notes
For best results, please measure ingredients by weight (when given)
*Depending on the brand of pumpkin puree you use, you may not need the ¼ cup water (or at least not all of it). I used a brand that is very thick, not watery, so adding some water to the batter was necessary. For a more runny pumpkin puree, don't add the ¼ cup water to start. If necessary, add a little, one tablespoon at a time until the batter reaches a thick, but easy to stir consistency.
**Paper liners remove easily once the muffins have been fully cooled. This recipe will make 10-12 muffins, depending on how full you fill each slot.
Katie
My family and I love these paleo chocolate muffins. Enjoy!
Amy
Perfect, not too sweet, dark chocolate brownie muffins. Perfect with a sweet iced coffee! I added walnuts because I can't just make recipe! Thanks! It's going in the recipe box!
Katie
I'm so glad you liked them!
Marge
Do these freeze well? If so, how long? I roast my own pie pumpkins for puree & freeze the pulp in 1 cup amounts. The result is that it is quite moist, so probably no water is needed at all.
Katie
You should be able to freeze them up to one month.