Jumbo Chocolate Chip Muffins {Paleo, Gluten-Free}

These jumbo chocolate chip muffins are so much fun, insanely delicious and easy to make! No one would ever guess they’re grain free and paleo because they taste just like the real deal. If you don’t have a jumbo muffin pan no worries – you can make them as regular muffins too.

I’ve had a jumbo muffin pan for almost a year but shied away from testing out paleo jumbo muffins.

Why?  Mainly because I’m a perfectionist and felt intimidated trying to make legit paleo version of bakery style jumbo muffins.

Paleo breads and muffins normally have trouble rising and a flat jumbo muffin just didn’t sound worth it to me!

But, I changed my mind recently when I realized I needed a good chocolate chip muffin recipe.  I decided to go for BIG chocolate chip muffins, that you can still make in a standard muffin pan if you prefer!

What You Need to Make Paleo Jumbo Chocolate Chip Muffins

The ingredients are probably already in your pantry if you’re into paleo baking!  Nothing fancy here.

Hint – I DID decide to use real aluminum free baking powder instead of the homemade kind to get the best rise.  If you prefer, you can make your own corn free baking powder that’s totally paleo friendly by using this recipe from King Arthur Flour.

Here’s what you’ll need to prepare the muffins:

• Avocado oil cooking spray
• blanched almond flour 
• tapioca flour
• aluminum free baking powder
• baking soda
• sea salt
• cinnamon
• large eggs
• almond milk or light coconut milk
• refined coconut oil or ghee
• maple sugar or coconut sugar
• pure vanilla extract
• lemon juice
• chocolate chips or chopped dark chocolate

How to Make Paleo Jumbo Muffins

Preheat your oven to 425° F and spray a jumbo 6-cup muffin pan* with avocado oil spray or coconut oil spray.  An initial 5 minutes in the 425° F oven will help them rise!

In a large bowl, combine the almond flour, tapioca flour, baking powder, baking soda, salt and cinnamon,

In a separate large bowl, whisk together the eggs, milk, melted coconut oil or ghee, maple or coconut sugar, vanilla and lemon juice.  

Stir the dry ingredients into the wet until well combined.  Fold in 1 cup of the chocolate chips saving the remaining 1/4 cup to sprinkle over the top.

Fill the muffins cups with batter about 3/4 of the way up to make 6 jumbo muffins.  Sprinkle the remaining chocolate chips over the tops.  

Bake in the preheated oven or 5 minutes, then reduce the heat to 350° F and continue to bake for another 17-20 minutes or until set in the center.  A toothpick inserted in the center of one should come out clean or with a few crumbs.

Place the pan on a wire rack and let the muffins cool in the pan for 5-10 minutes.  Carefully remove the muffins from the pan and continue to cool on wire racks until fully cooled. 

Paleo Friendly Chocolate and Chocolate Chips

For this recipe I tested with Enjoy Life semi sweet mini chocolate chips (in the photos) and Hu Kitchen simple dark chocolate, chopped.

The Hu kitchen chocolate  is a great paleo option for basically anything you bake and it melts extremely well too for when you need a chocolate drizzle!

Hu Kitchen also has “gems” which are larger chocolate chunks specifically for baking.  They’d be perfect for these jumbo muffins for deliciously melty chocolate chunks!

How to Make These Jumbo Paleo Muffins in a Standard Size Muffin Pan

If you don’t have a jumbo muffin pan you can definitely still make these muffins!  Simply grease your standard size muffin pan as directed, OR line with parchment liners.

I always prefer to line my muffin pans if I can to ensure they don’t stick.   I also found these jumbo muffin liners which I’ll be sure to try out next time I make jumbo muffins!

For 14-15 standard size muffins, bake in the 425° F oven for 5 minutes, then reduce the temperature to 350° F and bake about 10 more minutes.  Easy peasy!  If you want to test out a jumbo muffin pan, try the one I used here.

I hope you’re ready for crazy good bakery-style jumbo paleo muffins!  Preheat your oven and grab your ingredients because it’s time to bake – let’s go!

Jumbo Chocolate Chip Muffins {Paleo, Gluten-Free}

Jumbo Chocolate Chip Muffins {Paleo, Gluten Free}

These jumbo chocolate chip muffins are so much fun, insanely delicious and easy to make! No one would ever guess they’re grain free and paleo because they taste just like the real deal. If you don’t have a jumbo muffin pan no worries - you can make them as regular muffins too.

Author: Michele

Prep Time: 10 minutes

Cook Time: 25 minutes

Cooling Time: 30 mins

Course: baking, Breakfast, Dessert, Snack

Cuisine: baking, Gluten-free, Paleo

Keyword: baking, chocolate chips, muffins, paleo

Servings: 15 servings**

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4.75 from 85 votes

Ingredients

• Avocado oil cooking spray
• 3 cups blanched almond flour
• 3/4 cup tapioca flour
• 2 1/2 tsp aluminum free baking powder
• 3/4 tsp baking soda
• 1/2 tsp sea salt
• 1 1/2 tsp cinnamon
• 3 large eggs room temperature
• 2/3 cup almond milk or light coconut milk
• 6 Tbsp refined coconut oil or ghee, melted
• 3/4 cup maple sugar or coconut sugar
• 2 tsp pure vanilla extract
• 2 tsp lemon juice
• 1 1/4 cups chocolate chips or chopped dark chocolate divided

Instructions

1. Preheat your oven to 425° F and spray a jumbo 6-cup muffin pan* with avocado oil spray or coconut oil spray.
2. In a large bowl, combine the almond flour, tapioca flour, baking powder, baking soda, salt and cinnamon,

3. In a separate large bowl, whisk together the eggs, milk, melted coconut oil or ghee, maple or coconut sugar, vanilla and lemon juice.

4. Stir the dry ingredients into the wet until well combined. Fold in 1 cup of the chocolate chips saving the remaining 1/4 cup to sprinkle over the top.
5. Fill the muffins cups with batter about 3/4 of the way up to make 6 jumbo muffins. Sprinkle the remaining chocolate chips over the tops.
6. Bake in the preheated oven or 5 minutes, then reduce the heat to 350° F and continue to bake for another 17-20 minutes or until set in the center. A toothpick inserted in the center of one should come out clean or with a few crumbs.
7. Place the pan on a wire rack and let the muffins cool in the pan for 5-10 minutes. Carefully remove the muffins from the pan and continue to cool on wire racks until fully cooled. Store leftover muffins loosely covered at room temperature for up to 2 days. You can refrigerate or freeze the muffins to keep them for longer. Frozen muffins should be thawed and gently reheated before serving.

Recipe Notes

*For 14-15 standard size muffins, bake 425° F for 5 minutes, then reduce the temperature to 350° F and bake 10 more minutes.

**Each jumbo muffin makes 2-3 servings

Nutrition

Calories: 335kcal

Carbohydrates: 30g

Protein: 7g

Fat: 22g

Saturated Fat: 10g

Cholesterol: 33mg

Sodium: 186mg

Potassium: 224mg

Fiber: 3g

Sugar: 16g

Vitamin A: 48IU

Vitamin C: 1mg

Calcium: 160mg

Iron: 2mg

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Want More Paleo Muffin Recipes?  Try one of These!

Zucchini Blueberry Muffins

Pumpkin Streusel Muffins

Classic Blueberry Muffins with Crumb Top

Vegan Banana Muffins

Sweet Potato Cinnamon Raisin Muffins

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