Chocolate Chip Muffins


chocolate chip muffins

I'm really excited to share these nut-free, paleo chocolate chip muffins with you.  Why? Because Paleo baking is always somewhat like a scientific experiment.  In order to use the common flours of the Paleo diet, you have to figure out the right measurements of all the other things that go into them to make them work just right.  This takes a lot more work on the recipe creator than traditional baking.  Plus so many Paleo baked goods are made with nut flours which many people can not tolerate so figuring out the right combination of ingredients is crucial to the end product being good.

I've been working on these for quite sometime & am so happy that I've finally gotten them to perfection.  These muffins are slightly sweet with a perfect density & rise to them & the chocolate chips give an extra special flavor.  They've been tested by toddlers, teens & adults who all agree that they are great!

There are many ways you could enjoy these outside of the breakfast hour, take one in your lunchbox, picnic basket or as a snack for an afternoon of running errands.  

And if you need ideas for other healthy muffins, check out these Chocolate Zucchini Muffins or these Blueberry Muffins.

chocolate chip muffins 2

Chocolate Chip Muffins

makes 12 regular size muffins

dry ingredients
3/4 cup coconut flour
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup mini chocolate chips

wet ingredients
6 eggs, room temperature*
1/2 cup maple syrup
1/4 cup avocado oil
1 tablespoon vanilla


*allowing eggs to sit out of the refrigerator for about 15 minutes will do the job.  this gives baked goods a fluffier end result 



preheat the oven to 350º and line a muffin pan with paper baking cups.

in a medium bowl, whisk together eggs, maple syrup, oil & vanilla.

in a small bowl, mix together coconut flour, tapioca flour, baking powder, baking soda & salt.

add the dry ingredients into the wet ingredients & whisk very quickly until completely smooth.  This make take about a minute as coconut flour initially wants to clump when mixed with liquid.

fold in the chocolate chips & stir well.  divide batter evenly among lined muffin cups.  

bake 20-24 minutes, until a toothpick inserted into the middle of the muffin comes out clean.

allow to cool about 5 minutes in the pan, then transfer the muffins to a cooling rack.  

Love, Cara