Paleo Chocolate/Carob Muffins

I have to fess up. I have a major addiction. Well… two addictions. Okay, okay, maybe a few more than two, but that’s all I’m going to fess up to now! What two you ask? Well, chocolate is one and muffins are the other. I love them both dearly and these are two things I cannot give up.

Now that I eat a Paleo diet my muffin recipes have changed, but they are close to consistency and flavor of traditional muffins and I find them incredibly satisfying.  I recently developed this recipe for Paleo Chocolate Muffins and am eager to share it!

If you can’t eat chocolate, don’t worry! You can substitute carob powder for the cocoa powder, which I often do as it makes a sweeter muffin and I am very sensitive to the caffeine in chocolate. Since I often eat these for dessert with a dollop of whipped coconut cream on top, I prefer to steer clear of caffeine so as not to interfere with my sleep. I find substituting with carob powder is very close in flavor to chocolate, particularly when made with “toasted carob” powder.

I hope you enjoy this treat! I am writing this post while vacationing in NYC with my family and am so glad that I packed some of these muffins, frozen, in my luggage. They’ve been perfect for those times when I crave a sweet treat or alongside a breakfast of coffee, eggs and Paleo-friendly meats. So, without further ado, here’s the recipe…

Paleo Chocolate (or Carob) Muffins


    • 3/4 cup butternut squash puree
    • 4 eggs, at room temperature
    • 1/2 cup melted coconut oil
    • 2 teaspoon vanilla
    • 1 1/2 teaspoon liquid stevia (or 1/2 cup maple syrup)
    • 1/3 cup arrowroot flour
    • 2/3 cup coconut flour (plus an additional 2 Tablespoons if used maple syrup)
    • 2/3 cup unsweetened cocoa powder (or 3/4 cup toasted carob powder)
    • 1 teaspoon gluten-free baking soda
    • 1 teaspoon gluten-free baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon sea salt


Preheat oven to 350 degrees. Line a muffin tin with paper muffin cups or grease the bottoms with coconut oil.

In a small bowl, mix arrowroot flour, coconut flour, unsweetened cocoa (or carob) powder, baking soda, baking powder, cinnamon and sea salt. Blend well, breaking up any lumps. Set aside.


In a large bowl, whisk together the butternut squash puree, eggs (at room temp), melted coconut oil, vanilla and stevia/maple syrup. Add dry ingredients and blend with a wooden spoon or electric mixer until combined.


I prefer to put muffin batter in the muffin cups with a large ice-cream scoop, but you can also spoon it in. Fill muffin cups ¾ full.


Bake muffins at 350 for approximately 20 minutes, until toothpick comes out clean. Let cool 5 minutes in pan, but then remove to wire rack to cool further.

To take them to the next level, top these with a dollop of whipped vanilla coconut cream. For another great Paleo muffin option, check out this recipe for Paleo Blueberry muffins.

~ Sarah

Originally posted by Sarah on 12/7/16 at

Modified on 1/31/18

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