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 1/2 cups blanched almond flour (140g)
- 1/2 cup cacao powder (35g)
- 1/2 cup tapioca starch (60g)
- 2 tsp paleo baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup organic pumpkin puree (120g)*
- 1/4 cup maple syrup
- 1/4 cup water*
- 1/2 Tbsp vanilla extract
- 1/3 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 1/4 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 1/4 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.