Paleo Chocolate Chip Mini Muffins

Paleo Chocolate Chip Mini Muffins


  • 2 eggs *pasture-raised if possible*
  • 2 tbsp coconut oil melted & cooled at least 3 minutes
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/4 cup homemade nut/seed milk
  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350 degrees and prepare a mini muffin tin by either using muffin liners or lightly grease each cup with additional oil.
  2. In a medium bowl (or the bowl of a stand mixer) beat together all the wet ingredients until it is light and frothy.
  3. Then add in all the dry ingredients (except chocolate chips) and mix until just well incorporated, ensuring not to overmix.
  4. Stir in the chocolate chips until evenly distributed.
  5. Fill each mini muffin cup 2/3 way full, about 1 tablespoon each. This recipe makes 30 mini muffins, so either uses 2 tins and bake all at once or cook in two batches. If cooking in batches, keep unused batter in the fridge until ready for baking.
  6. Bake mini muffins about 13-14 minutes or until tops are just lightly browned around the edges.
  7. Remove from oven and let cool slightly before removing muffins from tin. Let cool a few more minutes on wire rack.

Recipe and Image contributed by @freshlydafna


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