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.
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.
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Chocolate Chip Muffins | Paleo, Gluten-Free
Ingredients
- 3 3/4 c Paleo Baking Flour, Bob's Red Mill brand
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 eggs
- 3/4 c honey
- 3/4 c coconut oil, melted and cooled
- 1/3 c water
- 1/2 c chocolate chips, paleo-friendly/sugar free
Instructions
- 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 the eggs.
- Add the 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.
- 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 rack and cool.
- Enjoy!
Equipment Used
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
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