I like to try and make things that I can get our boys involved with, hence a lot of my recipes involve the blender! It is easy for me to measure everything out with them then just press “blitz”!

These muffins came about after I had a request for chocolate from one of the boys. As they never eat sweet foods or drinks I don’t mind them having occasional treats like this. Plus when we make it ourselves we know exactly what is in it. I have included all natural ingredients and

I have made these several times now and they haven’t failed to satisfy that little chocolate urge!

  • Paleo
  • Kid approved
  • Grain free
  • Clean eating
  • Easy to make
  • Gluten free


  • 5 eggs
  • 2 tsp vanilla extract
  • seeds from 1/2 vanilla pod
  • 100g coconut flour
  • 40g ground almonds
  • 1 tbsp apple cider vinegar
  • 1 tbsp bicarbonate of soda
  • 100g honey
  • 60g of 70% cacao chocolate
  • 4 tbsp melted coconut oil


Makes 12 regular muffins or 8 large “tulip case” muffins

  1. Preheat oven to 170C (no hotter as the smoke point of Virgin coconut oil is around 177C)
  2. Combine all ingredients in a food processor, adding the coconut oil last otherwise it will harden, then blend until smooth. I don’t blend it for too long as I like to keep some big chunks of chocolate!
  3. Place the mix into cake cases, around 1 ice cream scoop per regular muffin case (1.5 scoops for a tulip case).
  4. Bake for 20 minutes if making regular muffins, or 30 minutes if you are making larger tulip cased muffins.
  5. Allow them to cool then store in an air tight container for 5-7 days. They can also be frozen.