Soft, moist, and totally fun to eat, these Easy Paleo Chocolate Chip Muffins are also nut free and very kid friendly! Have them on hand for a quick snack, breakfast, or put them in lunch boxes. These addicting and healthy muffins are gluten free, grain free, dairy free, soy and nut free.
I’ll start the recipe off with a quote from my daughter, who helped make these: “They taste like chocolate chip pancakes that mommy makes.”
I had to share, because clearly she’s caught on to the unique flavor of paleo “cakes” and other baked goods!
Could it be the coconut flour? Possibly…but all I know is that these muffins were gone within 6 hours of making them, and more were requested the next morning.
Plus, my daughter was right in that if you choose to, you can use the batter to make pancakes! All credit on the pancakes has to go to her.
The reason you have to make these, other than because I said so is that they are just really too easy and quick to have a valid excuse for avoiding them. You won’t be sorry, I promise.
Well, you won’t be sorry as long as you grease the muffin cups enough, as I did not.
I guess in addition to new pans, I’m also in need of a new muffin tin, which I’ll almost certainly avoid buying for another year since I have strange lazy ways with cookware. * Updated – using parchment liners eliminates the sticking issue!
At least I’m not as bad as my husband, who actually purchases new running shoes since his old ones have HOLES in them, and then doesn’t wear them for 3 more months and even that’s a result of me harassing him about it.
He won’t put on the new shoes until the old ones literally fall apart at the seams and won’t stay on his feet. Change is hard sometimes I suppose.
Easy Paleo Chocolate Chip Muffins {Nut Free}
Easy Chocolate Chips Muffins - Grain, Dairy, and Nut Free
Ingredients
- 4 eggs room temp
- 2/3 cup full fat coconut milk room temp
- 1/3 cup organic coconut oil refined, melted and cooled to nearly room temp
- 4-6 Tbsp pure maple syrup depending on how sweet you want them
- 2 tsp pure vanilla
- 1/2 cup organic coconut flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup dark chocolate chips Or Enjoy Life brand mini chocolate chips
Instructions
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Preheat oven to 350 degrees and line a muffin pan with parchment liners.
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In a large bowl, combine the eggs, coconut milk, coconut oil, maple syrup and vanilla, mix until very smooth
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In a separate bowl, combine the coconut flour, tapioca flour, baking powder, baking soda, and salt.
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Stirring constantly, gradually pour the dry mixture into the wet and mix until smooth. Expect the batter to be thick due to the coconut flour
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Lastly, stir in the chocolate chips. Fill the greased muffin cups 2/3-3/4 full, spooning it in and smoothing it since it's thick. Bake in the preheated oven for about 20 minutes, or until set and lightly browned.
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Remove from oven and let cool for 5 minutes before removing from muffin tin and cooling on a wire rack. Enjoy!
Nutrition
Have you tried Enjoy Life chocolate chips?
Do you prefer chocolate chip muffins or pancakes? I think we’ll be trying the pancake version of this over the weekend 🙂
*Photos for this recipe updated 3/2018, recipe tweaked to include a 4th egg.
I made these just as described and they were great! I noticed they stuck to the paper pretty hard core and I felt like I was waisting perfectly good bites peeling the paper off. A great snack for on the go, in the kiddos lunch, or even a side with coffee at breakfast.
My whole family loved these! I have been searching for a gluten free, dairy free, and nut free muffin that my kids would eat and I could send to school. Thank you!
Thanks so much for all your great recipes. I’m going to make these for my son on his 4th bday for his special dessert.
Made these last night and they’re already gone. My three year old requested chocolate chip muffins and I had all the ingredients on hand. He had no idea they were refined sugar free! I’ll be making these again soon!
I think there is an error in the recipe…
I used 1/2 cup coconut flour and 1/4 cup tapioca as written and my batter was runny like eggs… I’ve added another cup of coconut flour and they are in the oven now. I’m anxious in case they are a flop..
Could you please let me know what the right quantities are?
Thank you!
I had the same result. 1st batch in the oven now, but batter was runny. Did it help to add the additional coconut flour?
It is a well-maintained site where people can learn about various topics.
Can I leave out the chocolate chips and make vanilla cupcakes out of this? I was looking for a good but free vanilla cupcake recipe.
Can I use butter instead of coconut oil?