These almond flour muffins are filled with melty chocolate chips. They're dairy free, gluten free and paleo approved. You could easily swap the chocolate chips for blueberries too! Warm one up and eat it with almond butter for an easy snack or make ahead breakfast.
Preheat oven to 425 degrees F. Line a 12 cup muffin tin with only 9 liners and spray the inside of them with nonstick cooking spray.
In a large bowl mix together eggs, maple syrup, almond milk, coconut oil, and vanilla until well combined. To the bowl, add the dry ingredients including the almond flour, tapioca starch, cinnamon, baking soda and salt, being careful not to overmix. Add the chocolate chips and stir in gently.
Divide batter evenly into 12 muffin liners. Top each with a few chocolate chips, and bake for 10 minutes in preheated oven then reduce heat to 350 and bake for another 8-10 minutes or until toothpick comes out clean. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm with almond butter.
To make these muffins low carb: Swap the maple syrup for 1/4 cup of your favorite low carb sweetener and replace the tapioca flour with 3 tablespoons of coconut flour.