Paleo Chocolate Chip Muffins

Ingredients & Supplies

Yield: 17-18 Muffins.

1 Package PBC Hazelnut Cake & Muffin Mix

6 Eggs

1 Cup Liquid Coconut Oil (Melted)

1 Cup Honey

1/2 Cup Warm Water

3 oz. 72% Dark Chocolate Bar, Chopped Into Chips

Preparation

1. Preheat oven to 350 degrees.

2. Make Paleo Baking Company Hazelnut Cake and Muffin Mix according to package instructions, combining wet ingredients before adding dry mix.

3. Stir in chopped dark chocolate, then spoon batter into individual muffin papers.

4. Bake at 350 degrees for 20-25 minutes until muffins golden brown on top and an inserted toothpick comes out clean.

This recipe is delicious topped with Paleo Chocolate Frosting and chopped walnuts!






Browse Our Mixes

Tag your Instagram photos with #PaleoBakingCo

Tag your Instagram photos with #PaleoBakingCo