This recipe is literally a “just because” recipe! Last week after hitting the “post vacation” (our July was crazy FUN & BUSY) wall of procrastinating just about everything, a chocolate chip muffin just sounded so good that I knew it had to happen! We all have a love affair with chocolate chip cookies, so this felt like a recipe that might be most welcomed for so many folks!
They turned out lovely and the only thing they’re lacking is the addition of some pecans. Given I’m the only one who likes nuts in my baked goods around here however, I simply went with only chocolate chips. Next time I may sneak a few in at least a couple as they add such a lovely crunch and flavor to this chocolate chip muffin.
We do have access to local raw milk here and it’s so wonderful. If you don’t, feel free to use your own variation of buttermilk or you can even use full fat coconut milk and still make “buttermilk” happen. See the end of the recipe for instructions on that kitchen hack.
This recipe puts the paleo muffin count on the blog up to 15! It’s an on going theme here to continue to create muffins. It’s one of the Love Languages for our family and with Otto’s Naturals cassava flour it’s a breeze to makeover so many of our family favorites!
a few of our favorite MUFFIN RECIPES on the blog:
Links to our favorite brands use in this recipe:
paleo cassava flour chocolate chip muffins
Course: Breakfast9
muffins30
minutes22
minutesthe flavors of the classic chocolate chip cookie all baked up in a tasty paleo muffin
Ingredients
1¾ c + 2 tblsp Otto’s Naturals cassava flour
½ c maple sugar
1 tsp baking soda
½ tsp Redmond Real Salt
1 c raw milk buttermilk*, room temp (can sub coconut milk buttermilk)
3 lg eggs (room temp)
¼ cup ghee, melted
1 tsp vanilla
1–1½ cups dark chocolate chips
additional maple sugar for dusting before baking (opt)
Directions
- Preheat the oven to 385° – line muffin tins with parchment liners.
- In a medium sized bowl, combine cassava flour, maple sugar, baking soda and salt, whisk to combine, toss in chocolate chips, set aside.
- In another medium bowl, add buttermilk, eggs, melted ghee and vanilla. Whisk well until eggs are fully incorporated
- Pour wet ingredients into dry and stir with a rubber spatula until you have a smooth batter.
- Spoon into lined muffin tins (you should be 8-10 depending on how large you like your muffins) and sprinkle the tops of each muffin with some additional maple sugar, if using.
- Bake for 22-25 minutes or until golden and center springs back when lightly touched. Remove from oven and let cool in tins for 4 minutes and then remove to cooling rack
- Let them cool a bit and then please enjoy! Store any that are not gobbled right up in the fridge for about a week. They also freeze beautifully!
- *TO MAKE “BUTTERMILK” add 1 tblsp fresh lemon juice to 1 cup measuring cup and then fill up the rest of the way with raw milk, use full fat coconut milk for dairy free.
Can I sub coconut sugar for the maple sugar???
Hi Lori ~ coconut sugar will certainly change the flavor profile & color, but could work out. Haven’t tested that sub so can’t say for certain. Sometimes coconut sugar bakes up a bit dry too, so it could change the texture. You could always try a half batch to see how you like the results & then you’re not risking as many ingredients. Eggs are roughly 3 tbsp so you could make that adjustment by whisking it up and measuring out half. Hope that helps! ☺️ ~Michelle