These paleo chocolate muffins are moist, rich and chocolaty. They are gluten free, refined sugar free, and a low carb option is available if you need it.
I’ve been on a chocolate kick lately. These paleo chocolate muffins are the perfect answer to “what can I have that’s rich, chocolatey, gooey and awesome, but doesn’t contain wheat and won’t send my blood sugar sky-high?”
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.
An added bonus: unlike refined-flour-and-sugar-muffins, they are very filling. Probably thanks to using healthy almond butter instead of wheat flour.
What sweetener to use in paleo chocolate muffins
If you need these paleo chocolate muffins to be low carb, and you don’t mind low carb sweeteners, you can replace the maple syrup with a granulated low carb sweetener, or with the equivalent in stevia. If you do, add coconut milk to keep the batter moist. Exact directions are given in the recipe card below.
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. The 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 leftover paleo chocolate muffins
Store leftover paleo chocolate muffins 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.
More muffin recipes you might enjoy
If you’d rather bake with coconut flour, I have this awesome recipe for coconut flour chocolate muffins. Just like these muffins, they are paleo and gluten-free, and a low carb option is available for them too.
And if you’re looking for a great recipe for keto muffins, I highly recommend these tasty keto chocolate chip muffins!
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 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.
- Use a ladle to transfer the mixture into the prepared liners, filling each about 3/4 full.
- Bake 20 minutes, or until the muffins are puffed and set, and a toothpick inserted in center of one of them comes out just a little moist.
- Cool 5 minutes in pan on a cooling rack, then transfer to the rack to cool 5 more minutes before enjoying.