These Paleo Chocolate Muffins are not your typical treat — they’re packed with nutrients that support gut, body, and mind health. Unlike traditional chocolate muffins, these grain-free, gluten-free, and dairy-free delights are formulated to help heal and nourish your body. If you suffer from autoimmune diseases like celiac, Crohn’s, colitis, ulcerative colitis, Graves’ disease, Hashimoto’s, or even psoriasis, these muffins are the perfect choice for a sweet snack that won’t trigger any unwanted inflammation.
These muffins are rich in antioxidants from cacao, which help fight free radicals and reduce oxidative stress. Cacao is also a natural mood booster, improving brain health and elevating overall well-being. The combination of natural ingredients like almond flour, coconut flour, and coconut oil offers healthy fats and protein, making these muffins not only delicious but also filling. These muffins support your gut health, digestion, and reduce inflammation — a true treat for both body and mind!
With a naturally low glycemic index, these Paleo chocolate muffins are a perfect choice for those looking to balance blood sugar levels and avoid the spikes and crashes that come with conventional sweets. Their sweet, rich flavor comes from natural ingredients like coconut sugar and organic cacao, ensuring you get the best nutrients while indulging your chocolate cravings.
So, if you’re looking for a grain-free, gluten-free, and dairy-free muffin that won’t just taste good but will also contribute to your health, these Paleo chocolate muffins are the way to go. Enjoy guilt-free and nourish your body with every bite!
Ingredients
- 2 cups or 200g ground almonds
- 4 organic eggs
- 1/2 cup or 150g dark chocolate (70% min cocoa)
- 1 cup or 150g of maple syrup
- 1/3 cup or 70g coconut oil
- 1 tsp of bicarbonate of soda
- 1 tbsp of arrowroot powder
- 1 pinch of salt
- 1 tsp of vanilla extract
- Cocoa nibs to decorate
Directions
Preheat your oven to 175 degrees (fan oven)
Mix eggs and ground almonds while melting coconut oil + chocolate in a pan.
Add the maple syrup, vanilla extract, salt, bicarbonate of soda, and arrowroot powder to the egg mix.
Add the cooled down melted chocolate and coconut oil slowly, to avoid cooking the eggs.
Pour the mix into a muffin tin lined with muffin paper cases (using either 2 tablespoons or an ice cream scooper), decorate with the cocoa nibs, and bake for 20 to 25 minutes at 175C.
Enjoy and do give me feedback on this recipe!
*if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.
Serving Tips
Pairs well with Moroccan Spiced Coffee or a cup of your favorite herbal tea.
Storage Tips
Store in the fridge for up to 5 days.
You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.
