Paleo Chocolate Chip Muffins
These paleo chocolate chip muffins have a great texture similar to angel food cake! Scroll down for a how-to recipe video.
So. Things have been slow around here! I don’t really get the chance to bake much. Today’s muffin recipe is essentially my paleo blueberry muffins, but with a few modifications.
I feel a bit like a cheater for posting these. Or maybe just lazy. But creating a totally new recipe that I have to try a dozen times before perfecting just isn’t in the cards right now.
I am close to getting down a paleo chocolate cheesecake recipe! Can’t wait to share it.
I’ve made these gluten-free chocolate chip muffins so many times, and one time, they sank a bit. I really think it had something to do with the weather.
It was a bit humid on that day, and given that you have to beat egg whites, I think that would explain it. They were still delicious! Just kind of sad that they sank.
I recommend using mini chocolate chips for the tops of the muffins, just to be safe. If you don’t have any on hand, you can just omit them! I’ve also made them with regular-sized chocolate chips on top with no problem, but figure it’s best to play it safe.
For some more chocolaty paleo muffins, try these chocolate banana muffins. They’re so fudgy!
Substitution questions for these paleo chocolate chip muffins:
Can I omit the eggs / use an egg replacement? Nope. You’re beating the yolks and whites separately for this recipe, and it’s important for the texture.
Can I use another type of flour? I’ve only tried these with hazelnut meal, which worked great. Almond meal would work, too. Another type of nut flour / meal might work but I can’t say for sure since I haven’t tried it.
All-purpose gluten-free flour, wheat flour, rice flour, etc. will not work here. If you want something with whole wheat, try these triple chocolate muffins from RecipeGirl!
Can I use something else in place of the chocolate chips? You can use fresh blueberries. I think frozen ones would make the batter too soggy, and it’s a delicate batter – I wouldn’t want to take the chance!
I’m thinking other types of fruit would be too juicy and have the same effect on the batter, but I haven’t tried it.
Can I use something else in place of the coconut sugar? You can use granulated sugar (which means they’re no longer paleo). Liquid sweetener won’t work. I also have no idea how to make these low-carb.
For something a bit healthier, try these amazing-looking Breakfast Sweet Potatoes with Berries!
Enjoy! :)
Paleo Chocolate Chip Muffins
Ingredients
- 4 large eggs 50 grams each, out of shell, room temperature
- 1/2 cup (100 grams) coconut sugar
- 3 1/2 teaspoons water
- 1 1/4 teaspoons vanilla or almond extract
- 1 cup + 9 1/2 tablespoons (160 grams) finely ground blanched almond flour
- 1/8 teaspoon salt
- 1/2 cup (85 grams) semi-sweet chocolate chips + additional mini chocolate chips for sprinkling on top (make sure to use paleo chocolate chips)
Instructions
- Preheat the oven to 325 °F (167 °C) and line a muffin pan with 12 liners.
- Place the egg whites in a medium glass or stainless steel mixing bowl and the egg yolks in a large mixing bowl (glass or plastic is fine). If you don’t have a glass or stainless steel bowl for the egg whites, make sure your plastic mixing bowl is super clean and free of any oil residue as this can interfere with beating the egg whites.4 large eggs
- Beat the egg whites and 2 1/2 tablespoons (31 grams) coconut sugar (ignore the quantity below – it's a technical issue I can't fix) at high speed until stiff peaks form (about 30-60 seconds). Keep the beaters in the mixer.1/2 cup (100 grams) coconut sugar
- In the bowl with the egg yolks, add the remaining 69 grams coconut sugar, water and extract. Beat for about 30-90 seconds at high speed or until thickened and lighter in color. Mix in the salt and then use a silicone spatula to fold in the almond flour.3 1/2 teaspoons water, 1 1/4 teaspoons vanilla, 1 cup + 9 1/2 tablespoons (160 grams) finely ground blanched almond flour, 1/8 teaspoon salt
- Fold in the egg white mixture to the egg yolk mixture just until combined. Do not over mix but make sure it’s thoroughly combined.
- Stir in the chocolate chips. Fill each liner almost all the way full and then sprinkle a few mini chocolate chips on top, if desired.1/2 cup (85 grams) semi-sweet chocolate chips
- Bake for 18-23 minutes or until a toothpick inserted in the center comes out clean and the tops of the muffins no longer appear wet.
- Immediately remove the muffins from the pan and cool completely on a wire rack. Let sit for 2 hours before serving for best taste and texture.
- Cover and store at room temperature.
Notes
- If you’re very sensitive to gluten, you might want to check out my post on Are Chocolate Chips Gluten-free? to see which brands are safe for celiacs.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
I’m a big fan of Texan Erin, and have been using her recipes for years and they’ve always been great – but these were a huge flop. They were extremely time consuming for muffins, and they all stuck to my nonstick muffin tin (which was heavily greased) and came out in pieces. They were super mangled and all the chocolate chips sank to the bottom. They tasted ok, but they’re far too floppy and mangled to take for lunches, and were so time consuming I wouldn’t attempt them again.
I’m sorry to hear that you were so disappointed! But I have to wonder if something went wrong. I think you can see from the photos and video and these muffins aren’t mangled and all the chocolate chips didn’t sink to the bottom. The commenter below you loved them and I’ve made these multiple times without issue. I’m guessing you won’t make these again but for other people reading this, I would recommend using muffin liners like the recipe calls for to make sure that there are no issues.
These came out great with the almond extract. Surprised my husband with these today for his birthday and he loved them. All of your Paleo desserts are amazing and you’re definitely my go-to for new recipes to try!
I’m so very sorry for just now seeing your nice comment! I’m really glad that your husband enjoyed his birthday muffins. :) Almond extract sounds great! And wow, I’m honored that I’m your go-to for new recipes. :D Thanks for your feedback and sorry again for my slow reply!
Hello,
thank you for the recipe, do you think it could be baked as a cake instead of muffins?
Thank you and best regards,
Hi there! Sorry for just now seeing your comment. I haven’t tried it but I’m not so hopeful that it’d work. Grain-free muffin recipes are often difficult to convert to cake and loaf pans. Sorry I don’t have a better answer for you! If you try it out, I’d love to hear how it goes. :)
Hi i making the choc chip muffins i see no baki g powder or soda. Y is that paelo i thought u need it 2 rise
Thasnks cadnt wait 2 make them
Baking soda is paleo but not needed in this recipe. :) The whipped egg whites is what makes the muffins fluffy! I’d love to hear how they come out for you.
You have a GIFT for making amazing paleo treats and perfectly precious people!! Björn is perfect, hold him all you can… before you know it his legs will stretch out into yours when you read together at night and you will wonder how he could almost be 11… sniff! Gonna go make my almost 11 and 6 year old these muffins! They will be thrilled! Thank you!!!
Aww, thanks! What a super nice comment. :) I’m definitely holding him a lot! Will miss it when he’s too big for that. I hope you and your kids enjoyed the muffins! Thanks again.
As a passionate lover of muffins, I assert everyone that this is one of the best I’ve ever tried, Erin. A perfect combination of ingredients for a palatable dessert!
I’m so happy that you liked them! Thanks a bunch for your feedback. :)
I love that these are guilt-free!
These muffins look perfect! Thanks for this!
What an adorable little guy!! And those muffins look mighty good, too!
I’ve just started using coconut sugar and almond flour. Can’t wait to whip these up!
I’d love one of these for breakfast or even a great afternoon treat! Such a great idea to put blueberries in them too.
He’s so cute!! The perfect excuse for things taking a longer time. You’re doing a great job! These look amazing!
I’m thinking these would go great with tomorrow’s coffee!
What a doll he is. He seems to be listening very well. Haha!
I think it would be worth trying to use swerve and Lilly’s stevia sweetened chocolate to be much lower in carbs. They look delicious.
Thanks! Let me know if you try it. :)
He is adorable!!!! Not long now til he’s fighting you to lick the bowl.
I’m sure they;d taste better with vanilla than vodka anyway!!