Recipe for Chocolate Chip Muffins

Recipe for Chocolate Chip Muffins – the perfect breakfast for chocolate lovers. Loaded with nutrients and delicious, make a double batch.

recipe for chocolate chip muffins
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  • 1 1/8 cups cassava flour (or 1 1/2 cup gluten free flour)
  • 1/3 cup cacao powder
  • 1/4 cup chia seeds
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/4  cup almond milk
  • 1 cup plus pure maple syrup
  • 1/2 cup banana, mashed
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 3 pastured egg whites
  • 1 cup dairy-free dark chocolate chips
  • 1 batch of Chocolate Spread


  1. Preheat oven to 350 degrees. Line 12-18 muffin cups with paper liners.
  2. In a large bowl, mix together the flour, cacao powder, chia seeds, baking soda, and sea salt.
  3. In a classic batter bowl, mix together the almond milk, maple syrup, banana, lemon juice and vanilla extract with a handmixer until creamy.
  4. Add the wet ingredients to the dry ingredients on low with the handmixer or a wooden spoon. Stir until well combined.
  5. In another classic batter bowl, beat the 3 egg whites to stiff peaks. Carefully fold the egg whites into the batter. Fold in the chocolate chips and scoop into the muffin liners.
  6. Bake for 18 to 22 minutes or until a toothpick inserted in the middle comes clean. Set on a wire rack to cool. While baking, prepare a batch of our delicious Chocolate Spread
  7. Serve warm or room temperature.

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Chocolate Chip Muffins can be stored in the fridge for up to 4 days or in a zip-top bag in the freezer for up to 3 weeks.

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