Gluten-free | Grain-free | Dairy-free | Egg-free | Soy-free | Vegan | Paleo | Primal
- 2 cups almond flour blanched, extra fine
- ½ cup cassava flour
- ¼ cup arrowroot
- ¼ cup sucanat or coconut sugar use coconut sugar for Paleo version
- 1 Tbsp ground psyllium husks
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup avocado oil or other flavorless oil, such as almond or macadamia nut oil
- ¼ cup honey or agave syrup use agave syrup for vegan version, honey for Paleo
- ½ cup unsweetened applesauce
- ¾ cup unsweetened non-dairy milk, plain or vanilla flavored (see Helpful Tips, Tools & Ingredients)
- 1 tsp or Tbsp vanilla (use 1 Tbsp if using unflavored milk, 1 tsp if using vanilla flavored non-dairy milk)
- ½ cup chocolate chips + about 2 Tbsp more to sprinkle on top before baking (see Helpful Tips, Tools & Ingredients for Paleo, vegan and allergy-friendly choices)
-
Preheat oven to 350 degrees Fahrenheit.
-
In a large bowl, whisk together the dry ingredients. Whisk the wet ingredients together in a separate bowl. Combine the wet with the dry and stir with a sturdy spoon before folding in the chocolate chips.
-
If you are using a silicone pan, you can grease the muffin cups lightly, but I have not found it to be necessary. If you are not using a silicone muffin pan, line the muffin cups with paper liners. Spoon the batter into the muffin cups and sprinkle a few more chocolate chips on top of each one.
-
Bake for about 30 minutes. Let cool in the pan for about 30 minutes before moving to a wire rack.
Preheat oven to 350 degrees Fahrenheit. In a large bowl, wisk together the dry ingredients. Wisk the wet ingredients together in a separate bowl. Combine the wet with the dry and stir with a sturdy spoon before folding in the chocolate chips. If you are using a silicone pan, you can grease the muffin cups lightly, but I have not found it to be necessary. If you are not using a silicone muffin pan, line the muffin cups with paper liners. Spoon the batter into the muffin cups and sprinkle a few more chocolate chips on top of each one. Bake for about 30 minutes. Let cool in the pan for about 30 minutes before moving to a wire rack. Let them cool completely for the best results, if you can wait that long!