Chocolate Cupcakes (nut-free, Paleo, grain-free, low-carb, egg-free with a vegan option)

My grain-free, Paleo Chocolate Cupcakes or muffins are amazing, perfect for birthdays or as a special treat. They are a cinch to make and can be made without eggs if you have allergies or are vegan. We make these grain-free Chocolate Muffins as mini-muffins, so they can last longer and still satisfy perfectly. They are delicious with or without frosting. If you do want to frost them, I’ve got a delicious and super easy Chocolate Frosting for you.

I’ve happily been making my Paleo Chocolate Cupcakes as a lunch box treat this year because they are a health food masked as a sweet treat. My kids love them – it’s a win-win! These grain-free Chocolate Muffins are nut-free, high in fiber, low-carb, full of protein, have very little sweetener, and no refined flours.  The perfect lunchbox addition.

Our Paleo Chocolate Cupcakes/Muffins can be made vegan by substituting ground flaxseed for eggs. This method of soaking the ground flaxseed in water is considered a “flax egg”, it is basically 1 Tbsp. of ground flaxseed to 3 Tbsp. of water. Soaking it for a minimum of 5 minutes prior to mixing it into the batter will help the flax act more like an egg during baking.

Yield: 24

Author: Yvonne Tomlinson

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Chocolate Cupcakes

Prep time: 10 MinCook time: 11 MinTotal time: 21 Min

Ingredients

• 1/2 cup coconut flour
• 1/3 cup raw cacao powder
• 6 eggs -- or substitute 1/3 cup flax seed soaked in 1 cup of water
• 1/2 cup coconut oil
• 2 Tbsp. maple syrup -- or use Lakanto maple syrup for lower carb
• 1/4 cup Erythritol -- or xylitol
• 3 Tbsp. psyllium husk powder optional
• 1 tsp. vanilla extract -- or vanilla powder
• 3/4 tsp. sea salt
• 3/4 tsp. baking soda

Instructions

1. Preheat your oven to 350 degrees and grease mini muffin pans or line with 24 paper liners.
2. Mix together all the dry ingredients in a medium sized mixing bowl.
3. Gently heat the coconut oil so it melts in a small saucepan over low heat. Add the liquid sweetener (if using) and then pour the liquids into the mixing bowl with the dry ingredients.
4. Mix until well combined.
5. Scoop into the greased or paper-lined muffin pans. Bake at 350 for 12-15 minutes or until firm to the touch and a toothpick comes out clean.
6. Let cool before serving or frosting. Enjoy.
7. Store in an airtight container in the fridge for up to a week.

Notes

If using the psyllium husk powder, it should be added with the ground flax. This helps the muffins to rise by providing more bulk as fiber.

If you are making these with ground flax instead of eggs please increase the baking time by 5 minutes.

Freeze individual cupcakes in a ziplock bag and pop it frozen straight into your child’s lunch box. It will be perfect for them by lunchtime.

Nutrition Facts

Calories

61

Fat

5

Sat. Fat

4

Carbs

4

Fiber

2

Net carbs

2

Sugar

1

Protein

1

Sodium

118

Cholesterol

0