Muffins are a great choice for rushed mornings on the go, or if you are not a fan of making breakfast every day. Make a batch of muffins at the beginning of the week to have breakfast ready and waiting every morning. Since they are made with almond flour, these muffins will also help keep you fuller for longer. Chocolate chips are added for a little sweetness, but could also be substituted with fruit.
Chocolate Chip Almond Flour Muffins
- 2 cups Almond flour
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3 Eggs
- 2 tbsp Coconut oil (melted)
- 2 tbsp Honey
- 1 tsp Vanilla extract
- 1/2 tsp Apple cider vinegar
- 3/4 cup Chocolate chips
Preheat the oven to 350 degrees F.
Line a muffin tin with paper cups.
In a large bowl, stir together the almond flour, baking soda, and salt.
In a separate bowl, whisk together the eggs, coconut oil, honey, vanilla, and apple cider vinegar.
Add the dry ingredients to the wet ingredients and stir to combine.
Fold in the chocolate chips.
Evenly distribute the batter between the muffin tins.
Bake for 12-15 minutes until golden brown or until a toothpick inserted into the center comes out clean.
Leave to cool for 5 minutes before serving. Store in the refrigerator.
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