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Grain-free Chocolate Chip Muffins

Recipe by The Pioneer Chicks
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 9 muffins
Author Alexa Lehr

Ingredients

  • 1 cup Bob's Red Mill tapioca flour
  • 1/2 cup cassava flour
  • 1/3 cup coconut flour
  • 1 T. Otto's Naturals baking powder
  • 2 large free-range, organic eggs room temperature
  • 1/4 cup organic, grass-fed butter or coconut oil almost melted
  • 1 tsp. pure vanilla extract
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut sugar
  • 1/2 cup warm water
  • 1/2 cup Enjoy Life mini chocolate chips

Instructions

  • Preheat the oven to 375°F. Place 9 unbleached parchment paper muffin liners in a muffin tin.
  • Combine the butter, coconut sugar, and vanilla in a large mixing bowl. Stir to combine. Add the eggs and stir vigorously, then stir in the maple syrup.
  • Add the tapioca flour, cassava flour, coconut flour, and baking powder, stir gently, then add the warm water. Stir until everything is combined, then fold in the chocolate chips.
  • Using a 1/3 cup scoop, fill each muffin liner 3/4 full with the batter. Bake for 20-22 minutes. The muffins should bounce back when gently pressed or a toothpick inserted into the center of a muffin should come out clean. Remove from the oven and cool for 5 minutes before moving the muffins to a cooling rack to finish cooling.
  • Muffins can be stored at room temperature or frozen after they have completely cooled.