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strawberry chocolate chip muffins

Paleo Strawberry Chocolate Chip Muffins

  • Author: Simone Miller
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Cuisine: American

Ingredients

Scale
  • 1/4 cup palm shortening or softened butter or ghee
  • 1/4 cup honey
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups blanched almond flour
  • 1/2 cup arrowroot starch
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon finely ground sea salt
  • 8 ounces strawberries, (washed, hulled and diced (about 1 1/4 cups diced))
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350ºF and line a 12-cup muffin tin with parchment liners
  2. In a blender, combine the shortening, honey, eggs, and vanilla. Blend until smooth.
  3. In a medium bowl, whisk the almond flour, arrowroot starch, coconut flour, baking soda and sea salt. Add to the blender and blend for 8-10 seconds, or until just incorporated.
  4. Stir in the strawberries and chocolate chips.
  5. Divide among the prepared muffin tin and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Cool the muffins in the tin on a wire rack before removing them.

Notes

Grain-free baked good tend to mold faster than regular ones, so make sure to refrigerate after a day if you haven’t eaten them all yet.

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