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Orange Chocolate Chip Muffins {GF, DF, Paleo, Coconut Free}

These are a denser muffin with a moist texture, and could be used as a cupcake if topped with frosting.  They are not delicate and hold their shape after cooling.  

Course Breakfast
Servings 12
Author Janna

Ingredients

  • 3 Eggs Room temp
  • 3 tbsp ghee, melted or melted organic palm shortening Cooled to room temp
  • 1 tsp pure vanilla extract
  • 3 tbsp orange juice
  • 1 tbsp orange zest, grated from organic orange
  • 2/3 cup Pure Maple Sugar
  • 1/3 cup Tapioca Flour
  • 2 cups Blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup dark chocolate chips Enjoy Life brand {GF, DF, Vegan, Paleo}

Instructions

  1. Preheat your oven to 350 degrees and prepare muffin pans:  I used silicone muffin pan which make for easy removal of muffins and I still grease it lightly.  If using a non-silicone pan, be sure to grease pan well.  If using muffin liners, you may want to lightly grease both top rings of pan and liners. You could also cut parchment paper circles by tracing the size of you muffin pan and cutting parchment papers circles to line the bottom of each muffin hole.

  2. In a mixing bowl, beat eggs, juice, zest, melted ghee or shortening, vanilla and sugar until creamed together.  In a separate bowl, combine almond flour, tapioca flour, baking soda and salt.  Add dry ingredients to mixing bowl and mix until combined.

  3. Fill standard size muffin cups about half full.  Sprinkle chocolate chips over top of muffin batter and bake in preheated oven for 28-32 minutes. or until done in center.

  4. Cool in muffin pan 10-15 minutes and using a knife to release edges from pan, transfer muffins to a wire rack until completely cooled before serving.

Recipe Notes

If using a silicone muffin pan, place the muffin pan on a baking sheet prior to filling the batter into the cups. This makes it so much easier to transfer the muffins in and out of the oven! ;)