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These double chocolate muffins are infused with lots of orange flavor and of course pack tons of rich chocolate flavor! Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly. Great for snacks, breakfast and brunch!
I couldn’t decide whether to make this a muffin recipe or COOKIE recipe. So of course I turned to the kiddos, who voted muffins!
We got our cookie fill back in December and really, it’s the greatest excuse to eat chocolate for breakfast.
I think I made the right choice – these double chocolate orange muffins are craaaazy good. Lately my kids have been all about full on judging any recipes I make the minute they get home from school. Nothing held back – but these muffins passed all the tests!
Loaded with chocolate but still with a good dose of orange flavor from the juice in the muffins AND the glaze! I know the glaze is optional, but please – make it if you can. The citrusy sweetness is the perfect complement to the dark chocolate.
What You Need to Make Double Chocolate Orange Muffins
It’s all about simple ingredients as usual for these paleo muffins! Here’s what you’ll need:
blanched almond flourraw cacao powder baking sodafine sea saltEggspure maple syrupfreshly squeezed orange juicegrated orange zestrefined coconut oilpure vanilla extractalmond extract (optional) dark chocolate chips, or chopped dark chocolate (Hu Kitchen brand is paleo!)powdered maple sugar (see recipe notes) or organic powdered sugar (optional, for the glaze)
How to Make Paleo Double Chocolate Orange Muffins
First, preheat your oven to 350° F and line a 12 cup muffins pan with parchment liners. Parchment liners are soooo helpful to prevent any sticking!
In a large bowl, combine the almond flour, cacao, baking soda, and salt. In a separate large bowl, whisk together the eggs, maple syrup, orange juice and zest, coconut oil, and vanilla extract.
Stir the dry ingredients into the wet until just combined. Fold in the chocolate, then spoon the mixture into muffin cups about 3/4 of the way up (you’ll make 12-14).
Bake in the preheated oven for 17-19 minutes or until a toothpick inserted in the center of 1 comes out clean. Remove from oven and allow to cool 10 minutes in the pan, then transfer to wire racks to cool completely.
While cooling, make the glaze. In a medium bowl, whisk tighter the powdered sugar (see recipe note for the maple sugar) with just enough orange juice to give the glaze a drizzly texture. Drizzle the glaze over the cooled muffins and allow it to harden before serving.
How to Make Paleo Powdered Sugar, for the Glaze
A traditional icing or glaze always uses powdered sugar, which is not paleo friendly since it’s made from cane sugar.
But, I’ve found that you can make your own powdered sugar that works JUST as well as traditional confectioners sugar to create drizzly icings and glazes for cookies and cakes.
All you need it a blender, believe it or not! I’ve used either coconut sugar or maple sugar – typically maple sugar to get a lighter color. I also like the flavor of the icing better when I use maple sugar.
I use a Nutribullet since it’s small (I’m usually making less than a cup) and powerful enough to get the sugar very fine. Depending on your blender, you might need 30 seconds to a minute to get the sugar to reach a powdery consistency.
Then, you use it just as you would powdered sugar for a great glaze, drizzle, icing or frosting.
I hope you’re ready for these seriously delicious, good for you paleo muffins that are healthy enough for breakfast but taste like dessert!
Grab your oranges and preheat you oven, it’s time to bake – let’s go!
Double Chocolate Orange Muffins {Paleo, GF, DF}
Double Chocolate Orange Muffins {Paleo, Gluten-Free, Dairy-Free}
These double chocolate muffins are infused with lots of orange flavor and of course pack tons of rich chocolate flavor! Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly. Great for snacks, breakfast and brunch! Prep Time: 15 minutesCook Time: 18 minutesCooling Time: 30 minsServings: 12 – 14 muffins
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Ingredients
2cupsblanched almond flour1/2cupraw cacao powder1tspbaking soda1/4tspfine sea salt4eggsat room temperature6Tbsppure maple syrup1/3cupfresh orange juice1Tbspfinely grated orange zest (or zest of 1 large orange)1/4cuprefined coconut oilmelted and cooled to almost room temp1tsppure vanilla extract1/2tspalmond extractoptional1cupdark chocolate chipsor chopped dark chocolate
Orange glaze: (optional)
2/3cuppowdered maple sugar* or organic powdered sugar3-4tspfresh orange juice
Instructions
Preheat your oven to 350° F and line a 12 cup muffins pan with parchment liners.In a large bowl, combine the almond flour, cacao, baking soda, and salt.In a separate large bowl, whisk together the eggs, maple syrup, orange juice and zest, coconut oil, and vanilla extract.Stir the dry ingredients into the wet until just combined. Fold in the chocolate, then spoon the mixture into muffin cups about 3/4 of the way up (you’ll make 12-14).Bake in the preheated oven for 17-19 minutes or until a toothpick inserted in the center of 1 comes out clean. Remove from oven and allow to cool 10 minutes in the pan, then transfer to wire racks to cool completely.While cooling, make the glaze. In a medium bowl, whisk tighter the powdered sugar (see note for maple sugar) with just enough orange juice to give the glaze a drizzly texture. Drizzle the glaze over the cooled muffins and allow it to harden before serving.Store leftovers at room temperature, loosely covered for one day, and in the refrigerator for 4-5 days.
Recipe Notes
* Making powdered sugar from maple sugar is surprisingly easy. Simply blend your maple sugar in a NutriBullet (what I use), high-speed blender or food processor until it has a powdery consistency. You’ll want to measure the sugar after blending to make sure you’re adding the right amount.
Nutrition
Calories: 288kcalCarbohydrates: 22gProtein: 8gFat: 20gSaturated Fat: 10gCholesterol: 55mgSodium: 178mgPotassium: 210mgFiber: 4gSugar: 13gVitamin A: 93IUVitamin C: 5mgCalcium: 108mgIron: 2mg
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Want More Paleo Muffins? Try one of These!
Double Chocolate Tahini Muffins
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Cranberry Orange Pecan Muffins
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