Paleo Double Chocolate Chip Mini Muffins

Don’t forget the dark chocolate chips! The first batch I made of these I accidentally left them out. Thankfully, I had enough batter to make a second batch and they were much better. I imagine its the grain-free, gluten-free, dairy-free, sugar-free aspect of these muffins that make them so different from the chocolate muffins I’m used to, yet they’re still so satisfying. I just popped three in my mouth after a smoothie, 2 eggs, 3 pieces of bacon and half an avocado for breakfast. That just can’t be right?


  • 4 large eggs
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/4 cup full fat butter (melted)
  • 1/4 cup coconut milk
  • 1 heaping spoon full of almond butter
  • 3/4 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Dark chocolate chips


  1. Preheat oven to 350 degrees
  2. Line mini muffin pan with cupcake liners
  3. Mix all wet ingredients (eggs, honey, vanilla extract, butter, coconut milk and almond butter) in bowl using electric mixer
  4. In separate bowl combine all dry ingredients (almond flour, coconut flour, baking soda and salt)
  5. Slowly mix the dry ingredients into the wet until batter is smooth (mine was a little runny, for thicker batter substitute cacao butter for butter)
  6. Once batter is completely mixed add chocolate chips
  7. Spoon the batter into the prepared muffin tin (but careful only to fill liners 3/4 of the way full!). Batter made approximately 30 mini muffins
  8. Bake for 18 minutes
  9. Let muffins cool for about 10 minutes
  10. NOM!

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