If you've read my recipes before, you know I'm passionate about three food-things ... my air fryer, my slow cooker, and SWEETS! GOTTA HAVE 'EM!
Being (formerly) New-York Jewish (I still consider myself ethnic and STILL have the accent), I grew up with sweets. Hanging off the curb summers waiting for the Good Humor truck. Going for Carvel ...
And ... most special of all ... waiting with my Dad for our number to be called at George's, the hot-spot bakery in my town that people frequented for miles around.
Looking back, I don't remember what we bought. But I DO remember that it was one of the few times he held my hand.
I was a chef. But I'm NOT a baker. That takes special skills and patience that I don't seem to possess. Making tiny fondant flowers ... NOT my speed ...
But I DO make easy things like muffins and quick breads like Paleo Banana Bread and Paleo Double Chocolate Banana Bread. Yes, I DO love banana bread. AND chocolate.
And these muffins seemed so simple I just HAD to try them. You should too. FYI ... these are light and fluffy made with grapeseed oil and maple syrup. The honey and coconut oil produces a heavier, moister product.
Either way ... you can't miss! I used Lilly's stevia-sweetened chocolate chips ... my go-to for baked goods. I also love the bars ... stevia is the one sweetener I trust above all others. I've used it even before it was allowed to be sold as a sweetener in this country.
Also, I use these brightly-colored silicone muffin cups instead of other nonstick pans as the PFOA (Perfluorooctanoic Acid) and related chemicals in the most popular ones have been known to increase the risk of certain cancers. And they make you fat ... I talked about them in an article I wrote about these and other substances that are called obesogens.
The verdict's not totally in as to silicone's safety. But I'll use it any day over Teflon and other substances that are proven to be toxic and harmful.
But I digress ... the truth is ... no matter what pan or paper you use ... these ARE delicious. Eat them up ... FOR REAL!
AuthorJill PlaceStudded with stevia-sweetened chocolate chips, these Chocolate Chip Muffins are simply-sweet, Paleo, and downright delicious. ...
Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with 12 paper liners (or place 12 silicone muffin cups on a cookie sheet); set aside.
In a large mixing bowl, whisk almond flour, salt, and baking soda.
Add coconut oil, honey, eggs, and vanilla extract and mix until well combined.
Stir in the chocolate chips.
Spoon batter evenly into your cups.
Bake for 18-20 minutes or until the center is set.
Remove from the oven and let cool for 5-10 minutes before serving.
Store in an airtight container at room temperature (I live alone so I put mine in the fridge).
Ingredients
Directions
Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with 12 paper liners (or place 12 silicone muffin cups on a cookie sheet); set aside.
In a large mixing bowl, whisk almond flour, salt, and baking soda.
Add coconut oil, honey, eggs, and vanilla extract and mix until well combined.
Stir in the chocolate chips.
Spoon batter evenly into your cups.
Bake for 18-20 minutes or until the center is set.
Remove from the oven and let cool for 5-10 minutes before serving.
Store in an airtight container at room temperature (I live alone so I put mine in the fridge).
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