paleo double chocolate muffins
Makes 6 large muffins
I don’t know about you, but I’ve always been team double chocolate muffin as the ultimate muffin flavour. My love was reignited as the muffin man from the Olympics in Paris 2024 flooded my TikTok with all things chocolate muffin.
These muffins came out better than expected - think oozing chocolate, rich but not overpowering in flavour, not too light or dense in texture, essentially just a perfect combination of everything. This muffin is made with cassava flour (my favourite GF flour to act as a 1-1 substitute) which happens to be a grain-free flour (also AIP friendly!). I’ve created a few recipes using this flour, so if you like this recipe be sure to check out my:
Where can I buy cassava flour though?
You can find my favourite cassava flour online in New Zealand HERE, or if you are outside of NZ find it HERE!
Ingredients
3 room-temperature eggs
1/3 Cup maple syrup (or honey)
1/2 Cup kefir (any type of runny unsweetened yoghurt, can be df)
1/4 Cup ghee melted or coconut oil
1/4 Cup lukewarm water
3/4 Cup cocoa powder (I recommend Dutch-process cocoa if possible!)
3/4 Cup cassava flour (packed)
2 tsp baking powder
pinch of salt
1/2 -3/4 Cup chopped chocolate or choc chips (I recommend 70% plus) - just measure the chocolate with your heart, it’s a chocolate muffin after all!
Method
Preheat the oven to 200C. In a large bowl, whisk the eggs, maple syrup, kefir, ghee and water together until well combined. In a separate medium bowl, add the cocoa powder, cassava flour, baking powder and salt - gently mix.
Add the dry mixture to the wet and mix vigorously, creating a smooth but thick muffin batter. Add in the chocolate chips and fold them into the batter.
Evenly distribute the batter into 6 lined muffin cups. Place in the oven on the middle rack at 200C for 5 minutes, then turn the heat down to 170C for a further 25 minutes. This helps get the muffins nice and high.
The muffins are done when they don’t jiggle, a toothpick comes out with a few crumbs (no wet batter) and they spring back lightly when touched. As soon as they are removed from the oven, use a knife to create a slit in the top of the muffin, so you can add a little square of chocolate inside (I like Lindt chocolate for this purpose as they are in flat squares).
Let cool slightly before enjoying (allow the chocolate to melt). Either store airtight in the refrigerator & reheat for 20 seconds in the microwave, or store airtight in the freezer and reheat for slightly longer. NOM
