Paleo Double Chocolate Chip Muffins (vegan)

5 from 1 reviews

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.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Yield: 9 muffins 1x


  • 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!)


  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!


*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

  • Author: Rachel