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paleo double chocolate chai muffins

Paleo Double Chocolate Chai Muffins

A delicious, chocolatey spiced muffin recipe that is dairy-free, vegan, grain-free, gluten-free, and refined sugar free! 

Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 12

Ingredients

Dry Ingredients

  • 1 cup all purpose gluten-free flour I use Bob's Red Mill
  • 1 cup coconut flour
  • 1/2 cup cacao powder heaping cup
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/2 tsp fine sea salt

Wet Ingredients

  • 2 flax eggs mix 2 tbsp ground flax with 6 tbsp pure water and let sit for 5 minutes until it thickens
  • 1/2 cup pure maple syrup
  • 1/2 cup melted coconut oil
  • 1/2 cup almond milk I used homemade chocolate almond milk, so feel free to use a chocolate version to enhance the chocolateyness, but any almond milk will do!
  • 1 tsp pure vanilla extract

Optional

  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans or other nut of choice

Instructions

  1. Preheat oven to 400F. Line your muffin tin with liners.

  2. Make flax eggs in a small bowl and set aside. Add flax and water to bowl and give it a quick stir. 

  3. In a large bowl, combine all dry ingredients. 

  4. In a medium bowl, combine all wet ingredients. Add wet ingredients to dry and fold them together until just combined and no dry pockets remain. The batter will be on the dry side – if you feel the dry bits aren't combining well enough, add more milk one tablespoon at a time. 

  5. Fold in chocolate chips and then fill the muffin liners all the way. The muffins will not really rise. 

  6. Bake for 13-15 minutes. Remove from oven, allow to cool, and enjoy! Option to top them with avocado frosting for a real treat ;)