Healthy bakery-style Double Chocolate Chip Muffins made with paleo, gluten-free, dairy-free, and wholesome ingredients for the perfect little bite of goodness!

I am back again with another delicious muffin recipe to win over your hearts and stomaches. These bakery-style muffins are honestly amazing and SO easy to make. They’re paleo, gluten-free, and dairy-free which even makes things a little better!

What I love about these muffins is how cake-y and fudge-y they are on the inside and have such a crunchy muffin top on the outside. If you’re a chocolate lover, these are definitely right up your ally!

Okay, now let’s make some MUFFINNNNSS!

Double Chocolate Chip Muffins (Paleo)

Healthy bakery-style Double Chocolate Chip Muffins made with paleo, gluten-free, dairy-free, and wholesome ingredients for the perfect little bite of goodness. 

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author The Clever Coconut

Ingredients

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3 eggs
  • 1/4 cup coconut oil *melted
  • 1/2 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1/4 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a muffin pan with 12 large muffin liners. Set aside.

  2. IN a large bowl combine almond flour, coconut flour, cocoa powder, baking soda, and sea salt. In a medium bowl combine eggs, melted coconut oil, pure maple syrup vanilla extract. Add the combined wet ingredients into the dry. 

  3. Evenly scoop batter into all 12 muffin liners. Bake for 25 minutes or until cake tester comes out clean. Cool completely. Enjoy immediately or store in an air-tight container for up to a week.