This grain-free mocha chocolate chip muffin recipe makes moist and tender chocolate muffins. These muffins are gluten-free, dairy-free, and include low-sugar options. They are an easy make-ahead breakfast or a tasty afternoon snack.
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These grain-free mocha chocolate chip muffins are a hit with my family! The combination of cocoa, coffee, and chocolate chips creates a rich chocolate muffin.
Are these Paleo Chocolate Muffins?
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 the hot coffee with hot water. I also use vanilla extract and baking powder in this recipe 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.
Ways to Reduce Sugar in Muffin Recipes
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. All of these sweeteners may be found for less at Thrive Market, so do a little comparison shopping before you make your purchase.
The muffin recipe has little sugar compared to most muffin recipes. You can further reduce the sugar content by using dairy-free chocolate chips sweetened with stevia. You may also find sugar-free chocolate chips for a lower price at Thrive Market.
What if I prefer real sugar?
For those of you who do not have a problem with cane sugar, you can use granulated sugar in this recipe.
These muffins are an easy freezer recipe. Make a double batch and then freeze the leftovers to use later for breakfast and snacks throughout the week. You can pack a frozen muffin in lunches and it 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. Allow the muffins to cool completely before freezing them. You can freeze the muffins in a freezer bag or a lidded freezer-safe container.
Reheating frozen Muffins:
One frozen muffin can be reheated on a microwave-safe plate in the microwave for 20 – 30 seconds.
Printable Recipe for Grain-Free Mocha Chocolate Chip Muffins
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
Instructions
- Preheat the oven to 350 and line a muffin pan with parchment liners.
- Add the almond flour, cocoa powder, coconut sugar, tapioca flour, and baking soda to a large bowl. Mix well to combine.
- 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.
- Fold in the chocolate chips.
- Divide the batter between the 12 muffin cups. Top each muffin with 2 – 3 additional chocolate chips.
- Bake the muffins for 18 – 22 minutes.
Nutrition
Alice Mango says
Can i use pumpkin flour iinstead
Cathie says
I’ve been looking for a recipe like this for a long time. Second time making it today. Brewed the coffee double strength to hopefully get more coffee flavor. They bake up very nicely. Thank you.
Elena says
Do you think I could sub coconut flour for the almond flour?
Alea Milham says
No, I’m sorry, coconut flour will not work in this recipe.
Renee says
What are the nutrition and calorie on one muffin?
Alea Milham says
It will vary depending on the brands you use.