Paleo Chocolate Chip Muffins
Servings 8 muffins
These paleo chocolate chip muffins have a great texture similar to angel food cake!
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.
Nutrition
Calories: 298kcalCarbohydrates: 21gProtein: 10gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 83mgSodium: 88mgPotassium: 95mgFiber: 4gSugar: 12gVitamin A: 124IUCalcium: 82mgIron: 2mgNet Carbs: 17
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