These paleo chocolate muffins are moist, rich and chocolaty. They are gluten-free and refined-sugar-free, making them an excellent alternative to refined-flour muffins.
I’ve been on a chocolate kick lately. These delicious muffins are the perfect answer to “what can I have that’s rich, chocolatey, gooey and awesome, but contains no white sugar or refined flour?”
These muffins are good enough to serve as dessert. But they are also wholesome enough that I allow myself and the kids a couple of them for breakfast on weekends.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty paleo chocolate muffins. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Almond butter: I use creamy natural almond butter – the type that contains just almonds and no other ingredients.
Eggs: I use large eggs in most of my recipes, this one included.
Maple syrup: This might also work with honey, but I haven’t tried that. Honey is sweeter and thicker, so it’s not completely interchangeable with maple syrup.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Kosher salt: Reduce the amount if using fine salt. A teaspoon of kosher salt weighs less than a teaspoon of fine salt.
Cocoa powder: I use unsweetened natural cocoa powder. Natural cocoa powder is acidic, and this helps activate the baking soda.
Baking soda: Make sure it’s fresh. It should last for a long time, but it’s best to check before using it.
How to make paleo chocolate muffins
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Start by whisking together the almond butter and eggs until smooth.
Gradually add the remaining ingredients, in the order listed. Whisk until the mixture is fully combined.
Transfer the mixture to greased muffin liners, dividing it evenly between the liners.
Bake the muffins until puffed and set, about 20 minutes at 325°F.
What sweetener to use
I use maple syrup. You can probably use honey, although if you do, I would use just 3 tablespoons and possibly add a tablespoon of water.
I haven’t tried making these muffins with coconut sugar. It’s certainly a possibility, although you would definitely need to add water if you go this route. But I haven’t tried it myself so mot sure. Start with 2 tablespoons of water and see if you need to add more.
It’s best to use natural cocoa powder
Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, and not Dutch-processed cocoa powder.
Dutched cocoa powder is not acidic so it won’t react with the baking soda, and the muffins will be flat rather than fluffy.
How to store paleo chocolate muffins
Store them in the fridge, in an airtight container, for up to 5 days. You can also freeze them in freezer bags for up to 3 months. They defrost well in the microwave on 50% power.
More muffin recipes that you might enjoy
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Paleo Chocolate Muffins
- ½ tablespoon melted unsalted butter for muffin liners
- ½ cup creamy roasted almond butter (128 grams)
- 2 large eggs
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon Diamond Crystal kosher salt
- 4 tablespoons unsweetened natural cocoa powder (not Dutch processed)
- 1/4 teaspoon baking soda
- Preheat oven to 325 degrees F. Line 6 muffin cups with paper liners and brush the liners with melted butter.
- In a medium bowl, with a hand whisk, whisk together the almond butter and eggs until smooth.
- Add the maple syrup, vanilla and kosher salt, whisking to incorporate.
- Gradually whisk in the cocoa powder, then the baking soda.
- Divide the mixture between the prepared liners, filling each about 3/4 full.
- Bake until the muffins are puffed and set, and a toothpick inserted in the center of one of them comes out just a little moist. In my oven, this takes 18-20 minutes.
- Cool 5 minutes in the pan on a cooling rack, then transfer to the rack to cool 5 more minutes before enjoying.