Grain-Free Mocha Chocolate Chip Muffins

These grain-free mocha chocolate chip muffins are a hit with my family. They make an easy breakfast on the go or a tasty afternoon snack.

These grain-free mocha chocolate chip muffins are not only tender and moist but also gluten-free and dairy-free. The combination of cocoa, coffee, and chocolate chips creates a rich chocolate muffin.

The muffin recipe has little sugar compared to most muffin recipes. You can keep the sugar content low by using dairy-free chocolate chips sweetened with stevia. You can probably find sugar-free chocolate chips for a lower price at Thrive Market. You can use this link to save 25% off your first order.

Even though this is grain-free, I don’t call this a paleo muffin recipe because coffee isn’t allowed on the paleo diet. If you are committed to the paleo diet, replace hot water for the hot coffee. I also use vanilla extract and baking powder in it which some people on the paleo diet shy away from, however, you can use baking powder that does not contain cornstarch or aluminum and use a vanilla extract made with potato vodka, so those ingredients will be compliant with the paleo diet. The best price for Pamela’s Baking Powder which doesn’t contain cornstarch or aluminum is at Thrive Market. You can use this link to save 25% off your first order.

This recipe calls for 1/4 cup of coconut sugar. If you wish you can use any 1 for 1 sugar substitute. I like Just Like Sugar which uses chickory root as the sweetener. A side benefit to chickory root is that it is also a good source of dietary fiber. Many people like Swerve which uses Erythritol as the sweetener. Just be aware that some people the Erythritol causes some people to have some stomach upset. Monkfruit will also work as well. For those of you who do not have a problem with cane sugar, you can use granulated sugar. All of these sweeteners may be found for less at Thrive Market, so do a little comparison shopping before you make your purchase.

These muffins are an easy freezer recipe. Make a double batch and then freeze the leftovers for breakfasts and snacks throughout the week. One frozen muffin can be reheated in the microwave for 20 – 30 seconds. They can also be packed frozen in lunches and will thaw by lunchtime for a slightly healthier treat.

Grain-Free Mocha Chocolate Chip Muffin Recipe

Ingredients:

• 2 cups almond flour
• 5 tablespoons cocoa powder
• 1/4 cup coconut sugar
• 3 tablespoons tapioca flour
• 1/2 teaspoon baking soda
• 1/3 cup fresh hot coffee
• 1/4 cup olive oil (or avocado oil or melted coconut oil)
• 1/4 cup honey
• 4 large eggs, beaten
• 1 teaspoon vanilla
• 1/2 cup dairy-free chocolate chips

Directions:

1. Preheat the oven to 350 and line a muffin pan with parchment liners.

2. Add the almond flour, cocoa powder, coconut sugar, tapioca flour, and baking soda to a large bowl. Mix well to combine.

3. Add the hot coffee, oil, honey, and vanilla. Stir well to combine. Then add in the eggs. Stir until all of the ingredients are thoroughly combined. 

4. Fold in the chocolate chips.

5. Divide the batter between the 12 muffin cups. Top each muffin with 2 – 3 additional chocolate chips.

6. Bake the muffins for 18 – 22 minutes.

Storing Baked Muffins:

The grain-free muffins can be stored at room temperature in a sealed container for 2 days, refrigerated for 5 days, or frozen for up to 3 months.

Recipe for Grain-Free Mocha Chocolate Chip Muffins

4.0 from 1 reviews

Grain-Free Mocha Chocolate Chip Muffins

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Alea

Recipe type: Breakfast

Cuisine: American

Serves: 12

Ingredients

• 2 cups almond flour
• 5 tablespoons cocoa powder
• ¼ cup coconut sugar
• 3 tablespoons tapioca flour
• ½ teaspoon baking soda
• ⅓ cup fresh hot coffee
• ¼ cup olive oil (or avocado oil or melted coconut oil)
• ¼ cup honey
• 4 large eggs, beaten
• 1 teaspoon vanilla
• ½ cup dairy-free chocolate chips (plus extra for placing on top)

Directions

1. Preheat the oven to 350 and line a muffin pan with parchment liners.
2. Add the almond flour, cocoa powder, coconut sugar, tapioca flour, and baking soda to a large bowl. Mix well to combine.
3. Add the hot coffee, oil, honey, and vanilla. Stir well to combine. Then add in the eggs. Stir until all of the ingredients are thoroughly combined.
4. Fold in the chocolate chips.
5. Divide the batter between the 12 muffin cups. Top each muffin with 2 - 3 additional chocolate chips.
6. Bake the muffins for 18 - 22 minutes.

3.5.3251

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