Paleo Vegan Chocolate Chip Muffins
These paleo vegan chocolate chip muffins are moist, very lightly sweetened, and make the perfect quick snack or breakfast accompaniment. They’re gluten free, grain free, full of lots of flavors and nutrients… AND they just so happen to freeze well, too!
Servings Prep Time
12 5minutes
Cook Time
25minutes
Servings Prep Time
12 5minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line a small muffin or cupcake pan with parchment liners and lightly spray with some extra oil. Set aside.
  2. Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.
  3. Add the rest of the dry ingredients and pulse a few more times, until everything has been well incorporated. Set aside.
  4. In a large bowl, whisk together all of the wet ingredients. Slowly add the dry ingredients into the wet and stir everything well, until no lumps remain. Let the batter sit for 5 minutes.
  5. Split the batter evenly amongst the muffin cups. Sprinkle some dark chocolate chips on top if you’d like. You can alternatively leave them off. They taste delicious with or without the added chocolate. Bake in the oven at 350 degrees Fahrenheit for 20-25 minutes, until a toothpick inserted into the center comes out clean.