Paleo Almond Flour Chocolate Chip Muffins
Chocolate chip muffins are one of those treats that feel nearly impossible to recreate without wheat flour and butter, but this grain-free, dairy-free version genuinely delivers on every front. The base is built from almond flour and a touch of coconut flour, which together create a tender, slightly dense crumb that holds together beautifully without any grains or refined starches. Maple syrup brings natural sweetness, full-fat coconut milk adds richness, and melted coconut oil keeps every bite moist from edge to center. A splash of apple cider vinegar reacts with the baking soda to give the batter just enough lift, so these don't come out flat or dense the way grain-free baked goods sometimes can. Dairy-free chocolate chips fold right in, making the whole batch completely free of conventional dairy without any substitution gymnastics. The recipe makes a full dozen, so you'll have plenty to stash for weekday breakfasts or afternoon snacks. Warm from the oven or at room temperature, they taste like a proper indulgence — not a compromise.
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Learn more →Ingredients
12 servings
For the muffins
- 2 ½ cups almond flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 3 large eggs
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- ¼ cup full-fat coconut milk
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- ¾ cup dairy free chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners.
- 2
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt until evenly combined with no lumps.
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