Chocolate Chip Muffins | Home Ec (GF, Paleo Recipe)

These chocolate chip muffins are absolutely delicious, with a great texture. They are also gluten free, and paleo-friendly.

To Make this Recipe You will Need:

• Paleo Baking Flour
• baking soda
• salt
• cinnamon
• eggs
• honey
• coconut oil
• water
• chocolate chips, paleo-friendly/sugar free (such as Lily’s)
• muffin pan(s)
• muffin paper liners
• muffin scoop
• mixing bowls
• wooden toothpick
• whisk
• measuring cups & spoons
• cooling rack

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Watch me make this recipe in the video below.

This video is part of my Home Ec with Constance series. It is an example of a recipe that uses a “leavening agent” (baking soda.)

You can watch the lesson all about leavening here: What is Leavening? | Home Ec

To begin, preheat your oven to 350° (F).

Combine the paleo flour blend, baking soda, salt and cinnamon in a medium mixing bowl. Stir well, sift if the flour is lumpy. Set this aside for now.

In a large mixing bowl, lightly beat your eggs.

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Add honey, melted coconut oil, and water, and whisk together.

Add the dry ingredients to the mixing bowl and stir well to combine. This will be more like a cookie dough than a batter.

Stir in the chocolate chips. You can use up to a cup of them if you like.

Line muffin pans with muffin paper liners. Scoop the the dough into the pans with a muffin scoop.

Bake for 20-25 minutes, or until they test done with a toothpick.

Carefully transfer the muffins to a cooling rack, and cool.

Enjoy!

These muffins are best stored in an airtight container in the refrigerator.

They also freeze well.

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!