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Paleo Double Chocolate Muffins

Prep Time10 mins
Active Time18 mins
Total Time28 mins
Servings: 8 large muffins
Author: rylee


  • 6 eggs
  • ¾ cup almond milk
  • ½ cup coconut oil solid
  • 1 cup dark chocolate chips or bar chopped, divided
  • ½ teaspoon vanilla
  • 2 ¼ cups almond flour
  • 3 ½ tablespoons coconut flour
  • ¼ tapioca flour
  • ½ cup coconut sugar
  • cup cacao powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt


  • Preheat oven to 350 degrees F and line muffin tin with 8 large liners or 12-15 smaller liners.
  • Make a double broiler by placing a metal bowl over a pan with a little amount of simmering water.
  • Add your coconut oil and ½ cup dark chocolate to your double broiler and stir until melted and then let cool for 10 minutes.
  • In a large bowl whisk eggs, almond milk and vanilla until frothy.
  • In a separate bowl, add your flours, baking powder, baking soda, sugar, cacao powder and sea salt and whisk.
  • Fold your dry into your wet ingredients and then add the rest of your chopped dark chocolate.
  • Divide batter into tins and bake for 15-18 minutes for large cupcakes or 10-12 minutes for regular sized cupcakes. I did 8 large cupcakes!