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Double Chocolate Chip Paleo Muffins

  • June 7, 2017
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When I think of Paleo or gluten free muffins I sometimes worry if they will come out moist. Well worry not, because Meg out did herself creating these double chocolate chip wonders that are super moist and actually get better with age! Yup, as they are stored, if they last that long, they get more moist and yummier the longer they are stored! And they pair great with a cup of warm chai tea or cold almond milk~a feel good snack or treat!

Double Chocolate Chip Paleo Muffins

DRY

1 cup Bob’s Red Mill Paleo flour

¼ cup coconut flour

½ cup coconut sugar

3-4 tbsp raw cacao powder

2 tsp baking powder

1 tsp cinnamon

Pinch of sea salt

¼ tsp freshly grated nutmeg (optional)

WET

1 stick of butter, melted (or butter alternative: coconut oil or Earth Balance or Melt)

1 large egg

¾ C Almond milk

1 tsp vanilla extract

¼ Tsp lemon extract

Last add:

1 Cup Enjoy Life chocolate chunks

Watch recipe video HERE!

Paleo chocolate muffins ingredients

Method:

Combine all dry ingredients into a medium bowl and set aside.

Blend all wet ingredients in a bowl and then add to dry ingredients. Do not over mix.

Bake in preheated 350-degree oven for 20-25 minutes.

Cool on a rack. Store in an air tight container. Good for up to one week!

paleo chocolate muffins precook tins

chocolate muffins baked in tin chocolate muffins in tin

Paleo Chocolate Chip Muffins FP

Watch recipe video HERE!