These Vegan Paleo Chocolate Chip Muffins (or cupcakes) are the most mouthwatering, chocolatey, moist cups of deliciousness. The edges are perfectly crispy while the inside is soft and full of dense chocolatey goodness.
Vegan Paleo Chocolate Chip Muffins
In addition to tasting amazing, these chocolate chip muffins are paleo, vegan, gluten free, dairy free and refined sugar free. The muffins are sweetened with dates. The dates also give the muffins a moist, dense and rich but not overly sweet consistency. They are also sweet enough to double as cupcakes for a birthday treat. A little frosting on top, and these would be a delectable treat.
The batter will take on a pudding-like consistency. The muffins taste best when the muffin cups are filled to the brim and topped with more chocolate chips.
Silicone Baking Cups
I found these amazing silicone baking cups on Amazon and was excited to give them a try. I have had them for months but had not made a cupcake or muffin recipe. There are so many different types of silicone baking cups but not all are food grade quality. These pass the pinch test, work well and are easily hand washed or thrown in the dishwasher. I will never go back to regular baking cups that stick!
Let me know what you think when you try these vegan paleo chocolate chip muffins!
Copyright secured by Digiprove © 2019 Jamie Horrigan| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
people
|
- 30 pitted dates
- 1 1/4 cup unsweetened vanilla almond milk (or your favorite milk alternative)
- 1 tsp vanilla
- 1/3 cup almond butter
- 3/4 cup almond flour (fine ground)
- 1/3 cup cocoa powder
- 1/4 cup arrowroot powder
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 cup chocolate chips
Ingredients
|
|
- Preheat the oven to 350 degrees Fahrenheit
- Blend the dates and 1/4 cup almond milk in the food processor until the dates are smooth. If your food processor can handle it, put all the almond milk in. If yours is like mine and leaks all over the place, don't do it!
- Add the rest of the ingredients minus the chocolate chips to the food processor and again process until smooth. The batter should be a pudding-like consistency
- Place the silicone baking cups in the muffin tin and lightly grease with your favorite oil (I used a little butter)
- This recipe makes 9 large muffins - fill the silicone cups to the brim and top with a few more chocolate chips
- The muffins are dense and take about 50 minutes to bake. Every oven is different. I recommend cooking for 30 minutes then check on them every 5-10 minutes. When they are done, the toothpick should come out mostly clean (unless you hit a chocolate chip). The muffin tops will also bounce back when you press on them
- Allow them to cool a little and enjoy! They taste delicious warm but in my opinion, even better when they're fully cooled
I have a big sweet tooth and am always so excited to try Jamie’s sweet (and natural) treats! These were very moist and delicious with a rich chocolatey taste!