[pinit] My kids really, really love it when I bake with almond flour. They don’t know Paleo from Schmaleo. They just know what they like. And these Paleo chocolate chip muffins fit the bill.
At this point, having given up entirely on making eggs (brain food!) for my kids before school each day (my youngest hates them and I just. can’t. fight. any. more.), I can never have enough make-ahead school morning breakfasts. I serve one muffin per kid with a bunch of fresh fruit, and that’s breakfast. And the muffins? They freeze beautifully and defrost overnight in the refrigerator (or with a quick spin in a toaster oven in the morning if I haven’t *ahem* planned ahead).
You can leave out the chocolate chips, or swap them out for something else. Just be careful not to mix in anything with too much moisture or it might not work. But, as always, give it a try and then report back so the rest of us can benefit from your wealth of experience!
And it bears stating that, while you may be able to get away with swapping out the mini chocolate chips with something else, I cannot. I can see my youngest (a/k/a my most whiny breakfast-eater) out of the corner of my eye, picking out the chips as she eats the muffin, one by one. I think she’s counting them to make sure that she got a sufficient number in her particular muffin. I guess, when you’re the youngest of 3, all super close in age, you learn to count what’s rightfully yours!
8 tablespoons (112) virgin coconut oil (melted and cooled) (can substitute an equal amount, by weight, of nonhydrogenated vegetable shortening (melted and cooled))
3 eggs (180 g, out of shell), at room temperature
1/4 cup (2 fluid ounces) almond or coconut milk, at room temperature
2 teaspoons pure vanilla extract
2 1/2 cups (280 g) finely-ground blanched almond flour (not Bob’s Red Mill brand or Trader Joe’s brand – they are too coarse)
1 tablespoon (8 g) coconut flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3 ounces miniature dairy-free chocolate chips (I used Enjoy Life brand), tossed with 1 teaspoon tapioca or arrowroot starch
Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin, and set it aside.
Place all of the ingredients except the chocolate chips tossed with starch, in the order listed, in a blender or food processor and process until smooth. You can mix the ingredients by hand, rather than by machine, but the batter will likely have lumps. Transfer the batter to a large mixing bowl, and add the chocolate chips and starch. Fold the chips into the batter into they are evenly distributed throughout. The batter will be thick but smooth.
Fill the prepared muffin cups each about 2/3 to 3/4 of the way full with batter. With wet fingers, smooth the batter in each muffin cup into an even layer. Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean (about 20 minutes). Do not overbake, and be sure that your oven temperature is accurate or the muffins will burn as almond flour has that tendency.
Remove from the oven and allow the muffins to cool in the tin for at least 10 minutes before transferring to a wire rack to cool completely.