Paleo Chocolate Chip Muffins

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Try making these Paleo Chocolate Chip Muffins for your next quick and easy breakfast option! Almond flour contains less carbohydrates than traditional wheat flour and helps to maintain healthy blood sugar levels by reducing LDL or “bad” cholesterol. Arrowroot flour is naturally gluten-free and offers many health benefits including supporting the immune system and aiding in weight loss. Coconut oil increases energy levels throughout the body and supports cardiovascular health. Grab one of these healthy muffins when you need a quick breakfast and enjoy!

Ingredients:

  • ½ cup almond milk

  • ½ tbsp lemon juice

  • 2 cups finely ground almond flour

  • 1 tsp baking powder

  • ½ cup arrowroot flour

  • ¼ tsp sea salt

  • ¼ cup melted coconut oil

  • ¼ cup maple syrup

  • 1 egg, whisked

  • 1 tsp vanilla extract

  • ¼ cup dairy-free chocolate chips

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit.

2) In a large bowl, mix the almond flour, baking powder, arrowroot flour, and sea salt.

3) In a separate medium sized bowl, combine the almond milk, lemon juice, coconut oil, maple syrup, egg, and vanilla extract. Add this mixture to the dry mixture. Toss in the chocolate chips.

4) Grease a 12-cup muffin baking dish with coconut oil. Fill the cups with the mixture and bake in the oven for 20 minutes or until muffins “bounce back” when touched.

5) Store these muffins on the counter for up to 4 days or in the refrigerator for up to 2 weeks and enjoy!