I originally shared this recipe for my Double Chocolate Chip Muffins with my newsletter subscribers (as they always get my blog recipes & best tips first!) a couple months ago, and now they get a permanent home on my website today!
Sometimes things don’t always go as planned – take these Double Chocolate Chip Muffins for example. They originally started out as strawberry muffins…and it turns out, fresh strawberries don’t exactly give muffins the best texture. After 3 attempts I scratched the recipe and created these deeeeeelicious muffins that I’m sharing with you today!
These Double Chocolate Chip Muffins turned out SO GOOD, plus they’re super simple to make! I highly recommend baking these muffins in parchment muffin liners as grain-free baked goods have a tendency to stick, and I know you don’t want to lose half of your muffin! If you don’t have parchment liners on hand, some readers have told me that spraying regular muffin liners with oil works too!
Looking for more delicious paleo muffin recipes? Check out my other recipes below:
Blueberry Muffins
Apple Cinnamon Muffins
Lemon Poppyseed Muffins
Chocolate “Peanut Butter” Muffins
Powered Up Veggie Muffins
Enjoy this recipe for my Double Chocolate Chip Muffins!
Double Chocolate Chip Muffins
Equipment
- Oven
Ingredients
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 eggs
- 3/4 cup full fat coconut milk
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees.
- Place all of the ingredients, except for the chocolate chips, into a food processor. Process until well combined, scraping down the sides as needed. Add the chocolate chips to the food processor and stir to combine. **If you don't have a food processor, simply mix the dry ingredients in a bowl, and the wet ingredients in a separate bowl. Add the dry ingredients to the wet ingredients and mix until well combined, and then add the chocolate chips.
- Scoop the batter into the parchment lined muffin tin. Bake for 25-30 minutes, or until the tops of the muffins are lightly browned and they bounce back when gently touched. Place on a cooling rack. Enjoy!
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