Paleo muffins are a favorite of my family. I have been baking a lot of Paleo muffins in a variety of flavor combinations because they are my husband’s go to for breakfast, snacks, and dessert.
Seriously, I am baking Paleo muffins every other day. My husband and my kids love them and eat them so quickly that they usually don’t last but one day. I love how easy they are to make and that they are a healthier version of your traditional gluten-free muffin. They are made with simple and healthy ingredients like almond flour, no sugar added applesauce and honey.
If you are new to grain-free baking, there are a few differences to traditional gluten-free baking with rice flour. Paleo grain-free baking is different than gluten-free baking, especially the texture. The texture of almond flour is much denser than baking with rice flour. Even though it’s different from your traditional gluten-free baking, it’s a tasty different.
These Paleo chocolate muffins are super easy to make. They are a one-bowl wonder that can be made in less than 40 minutes. They are moist and chocolatey. I don’t feel guilty about eating more than just one of these healthy Paleo chocolate muffins. I hope you enjoy them as much as my family and I do.
INGREDIENTS
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup honey
- 2 eggs
- 1 cup unsweetened applesauce (I buy the snack sizes they are 1/2 cup servings and keep them in my pantry for baking.)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon of salt
- 1/4 teaspoon cinnamon
- 1 teaspoon of pure vanilla extract
- 1/8 teaspoon pure almond extract
- gluten-free and dairy-free chocolate chips (optional)
INSTRUCTIONS
- Preheat oven to 350 degrees.
- In a large bowl add the wet ingredients first (eggs, applesauce, pure vanilla extract, pure almond extract and honey) and stir tother until fully combined.
- Then add the dry ingredients (almond flour, baking soda, gluten-free baking powder, salt, cinnamon and cocoa powder). Mix until fully combined.
- Scoop batter into a lined muffin pan. The batter will be thick. (I like to use an ice cream scoop.)
- Bake for 23-26 minutes. Please watch your oven because all ovens are different.
- Remove and check centers with a toothpick to see if they are done.
- Add chocolate chips to the top of hot muffins (optional).
- Allow muffins to cool before serving.
- Store in an airtight container.
- Enjoy!
thanks done share recipes to : https://www.mamaknowsglutenfree.com/paleo-chocolate-muffins/