These paleo orange chocolate chunk muffins are the best! The combination of orange and chocolate is just perfect and they have the most incredible texture. Nice and moist on the inside you’d never know these muffins are grain free, dairy free and gluten free. Perfect for breakfast, snacks or anytime.
Why you will love this recipe:
- These muffins taste amazing! The combination of orange and chocolate is just perfect.
- They are really easy to make and the clean up is so simple.
- You would never guess that these muffins are grain free, gluten free and dairy free. They have the most incredible texture.
- They freeze really well so feel free to make a double or triple batch to have some on hand for later.
- They are great for meal prep. I love making a batch on Sunday and having an easy breakfast on hand all week.
- These muffins make a healthy breakfast or snack.
Key ingredients, substitutions, and equipment:
The full ingredient list is found in the recipe card but a few key ingredients and equipment include:
- A standing mixer – this is the one that I have and love
- A muffin tin
- Parchment paper muffin cups – to prevent the muffins from sticking and coming into contact with the non-stick surface of your muffin tin
- Almond flour – one of my favourite grain free flours!
- Coconut flour – to give the outside of the muffins the perfect firm texture
- Tapioca flour – to give these muffins the perfect light and fluffy texture
- Fresh orange juice – to give these muffins the perfect orange flavour plus add moisture to this recipe.
- Chocolate bars – these are my favourite paleo friendly ones – you can use chocolate chips instead.
How to make this recipe:
Step one: preheat your oven to 350F.
Step two: next, add all the ingredients, except for the chocolate bars, into the bowl of your standing mixer and blend well until they’re smooth.
Step three: then you will stir in the broken chocolate bars or chocolate chips by hand.
Step four: lastly, line a muffin pan with parchment paper muffin cups and transfer the batter to the cups. Bake the muffins for 22-24 minutes, until a toothpick inserted inside comes out clean. Let the muffins cool and then enjoy!
Chef’s tips:
- These muffins freeze really well so feel free to make a double or triple batch to save some for later.
- Store these muffins in an air tight container in the fridge for up to a week.
- Use room temperature eggs for best results.
Variations and add ins:
- If you can’t have almond flour I would recommend using cashew flour instead – do not try substituting any other flours! These muffins will not work out if you do.
- Instead of broken chocolate bars you could use 6 ounces of chocolate chips instead.
- Feel free to drizzle a little melted chocolate onto the tops of the muffins like I did for the photos for even more chocolate flavour!
Frequently asked questions:
Absolutely not! They will not turn out if you try this. Cassava flour and tapioca flour are very different flours and cannot be interchanged.
The brands that I use and love include Zazubean and Hu chocolate because they are dairy free, soy free and use coconut sugar to sweeten them. If you know of other brands please let me know and I can add them to the list.
Other paleo baked goods you will love:
- Paleo Bagels
- Paleo Zucchini Muffins with Chocolate
- Paleo Lemon Blueberry Muffins
- Paleo Apple Pie Bars
- Paleo Turtle Cookie Bars
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Paleo Orange Chocolate Muffins
These paleo orange chocolate muffins have the best flavour! Easy to make they are perfect for breakfast or as a snack.
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 3 tbsp coconut flour
- 1 tsp baking soda
- pinch sea salt
- 3 eggs
- 1/2 cup orange juice
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1/4 cup full fat coconut milk
- 1 tbsp orange zest
- 2 dairy free chocolate bars, broken into pieces (6 oz)
Optional
- A little extra chocolate to drizzle on top of the muffins
Instructions
-
Preheat your oven to 350F.
-
Add all the ingredients, except the chocolate bars, into the bowl of your standing mixer and blend well until smooth.
-
Stir in the broken chocolate bars by hand.
-
Line a muffin pan with parchment paper muffin cups and transfer the batter to the cups. Bake the muffins for 22-24 minutes, until a toothpick inserted inside comes out clean.
Recipe Notes
- Feel free to use paleo friendly chocolate chips instead of chocolate bars.
- Do not try swapping flours for these muffins – they will not turn out.
- These muffins freeze really well.Â
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These are so easy to make and delicious. I made two batches and got about half dozen extra in each batch. Giving some to my pregnant daughter so she can have some for meal prep. Thanks for the recipe.