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Paleo Double Chocolate Chip Muffins (vegan)

April 27, 2021

Delicious Paleo Double Chocolate Chip Muffins made with all vegan, gluten-free and dairy-free ingredients. Plus they have no refined sugar and make for the tastiest snack or breakfast muffin.

Delicious Paleo Double Chocolate Chip Muffins

Hello you beautiful chocolatey muffins!!!

I am so excited to share this new recipe with you guys. For starters it is the ultimate allergy-friendly muffin recipe that doesn’t require a million ingredients. And it is extra moist, tastes flipping delicious and almost reminds me of a chocolate lava cake type vibe when you eat them warm!

These double chocolate chip muffins are vegan, gluten-free and paleo. Crazy, I know! They are made with all healthier ingredients and still are so tasty and addicting. I love that they are lower in sugar compared to your typical muffin too. I sweeten them with maple syrup and some coconut sugar for the perfect blend of sweetness. And the almond flour and tapioca flour blend is just what these muffins need.

I have a feeling you guys will love these as much as we do over here. If you make them, let me know in the comments. I hope you enjoy!

Delicious Paleo Double Chocolate Chip Muffins

What ingredients you need to make these paleo and vegan chocolate muffins:

How to make delicious and healthy double chocolate muffins:

  1. Preheat oven 350 degrees and line a muffin tray with 8-9 liners
  2. In a large bowl, mix together milk, oil, coconut sugar, maple syrup and vanilla until smooth
  3. Mix in flours, baking powder and sea salt until fully combined
  4. Fold in dark chocolate then add batter to each muffin tin (I fill them about 85% to the top! They rise a little!)
  5. Bake in oven for 18-20 minutes and allow the muffins to cool for a few then enjoy!

The best way to store leftover muffins:

  • In an airtight container for 2 days on counter top, up to 5 days in an airtight container in the fridge or you can freeze them! I recommend freezing in tin foil (double wrapped), zip loc bags or in reusable bags like these.
  • I either defrost in fridge overnight or I just pop one in the microwave to warm up before eating from freezer.

A few of my other favorite muffin recipes:

Life Changing Bakery-Style Blueberry Muffins (gluten-free)

Paleo Mandarin Orange Chocolate Chip Muffins

Deliciously Healthy Pumpkin Corn Muffins (gluten-free)

Paleo Chocolate Chip Banana Muffins

Print

Paleo Double Chocolate Chip Muffins (vegan)

Delicious Paleo Double Chocolate Chip Muffins made with all vegan, gluten-free and dairy-free ingredients. Plus they have no refined sugar and make for the tastiest snack or breakfast muffin.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 9 muffins 1x
Scale

Ingredients

  • 3/4 cup non-dairy milk
  • 3 tablespoons liquid coconut oil (or sub melted ghee, butter or vegan butter)
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 1/2 cup almond flour or almond meal
  • 1/2 cup arrowroot flour or tapioca flour
  • 1/3 cup cacao powder
  • 2 teaspoons baking powder
  • Sprinkle of sea salt if desired
  • 3/4 cup chopped dark chocolate (code RACHL for free shipping!)

Instructions

  1. Preheat oven 350 degrees and line a muffin tray with 8-9 liners
  2. In a large bowl, mix together milk, oil, coconut sugar, maple syrup and vanilla until smooth
  3. Mix in flours, cacao powder, baking powder and sea salt until fully combined
  4. Fold in dark chocolate then add batter to each muffin tin (I fill them about 85% to the top! They rise a little!)
  5. Bake in oven for 18-20 minutes and allow the muffins to cool for a few then enjoy!

Notes

*Store in airtight container for 2 days, fridge for 5 days or freezer for 2 months

**I haven’t tested subs that aren’t listed

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