whenever I eat a muffin it makes me think of my Bubbie. growing up in cherry hill there was a bakery at the echelon mall where she would stop and pick up these huge, decadent muffins that we would share when I would come home from school. there’s something that’s so comforting about them… maybe its all of the sugar and carbs, maybe it’s the connection to my grandmother, or maybe it’s the memory of unwinding to general hospital 😏.
also, is it just me or does a cup of coffee go perfectly with a large, fluffy muffin? like now when I drink my morning up of joe i look for something good to pair with it.
but… even though as a child and teen these muffins maybe weren’t the healthiest… as an adult (and a nutritionist) i’m very aware of how this high sugar, low nutrient food affects me. not to say i deprive myself of this treat (especially when shared with the Bub), but i know i would feel really crapping having this carb-bomb for breakfast or when that 3pm slump might hit.
so, i researched a grain-free and refined-sugar free version that still has allll the taste. i wish i could take credit for these… but i cant. it’s all thanks to gluten-free palate and her paleo twist on her gluten-free version. this recipe is very aligned with Pure Green Wellness- not only because of the clean ingredients, but it takes less than 10 minutes to prep and 18 minutes to bake!
perfect for breakfast, for a quick snack during the day, or to satisfy your sweet tooth at night while binge watching Grace and Frankie. check out the full recipe below and enjoy ❤️
paleo chocolate chip muffins
- 2 cups almond flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 cup melted (and cooled) coconut oil
- 1/4 cup raw honey or maple syrup
- 3 large eggs (room temp)
- 1 tsp vanilla extract
- 1/2 cup dairy-free dark chocolate chips
Preheat oven to 350°F. Line a cupcake pan with 12 paper liners (or just spray with coconut oil to avoid sticking); set aside.
In a large mixing bowl, whisk almond flour, salt, and baking soda.
Add coconut oil, honey, eggs, and vanilla extract and mix until well combined.
Stir in the chocolate chips.
Spoon batter evenly into your paper liners.
Bake for 18-20 minutes or until the center is set.
Remove from the oven and let cool for 5-10 minutes before serving.
Store in an airtight container at room temperature.