Welcome to our blog! Today, we’re excited to share a delicious and healthy treat: Mini Paleo Chocolate Chip Brownie Cupcakes. These bite-sized delights are perfect for satisfying your sweet tooth while keeping your diet on track. Made with wholesome ingredients like almond butter, coconut oil, and vegan chocolate chips, these cupcakes are gluten-free, dairy-free, and refined sugar-free. Whether you’re on a paleo diet or just looking for a healthier dessert option, these brownie cupcakes are sure to become a favorite.
Why This Recipe is Great
This recipe is perfect for anyone who loves chocolate but wants to avoid refined sugars and grains. The combination of almond butter and coconut oil provides healthy fats, while the flaxseed meal adds a boost of fiber and omega-3s. The mini size of these cupcakes makes them ideal for portion control, and they’re easy to pack in a lunchbox or serve at a party. Plus, they’re super easy to make and require only a few simple ingredients.
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Master the Art of Mini Paleo Chocolate Chip Brownie Cupcakes
- Total Time: 25 minutes
- Yield: 24 mini cupcakes 1x
- Diet: Gluten Free
Ingredients
- ¼ cup coconut oil, melted and cooled
- ½ cup almond butter
- ½ cup maple syrup or honey
- ¼ cup coconut sugar, or date/maple sugar
- 3 tbsp ground golden flaxseed meal
- 2–4 tbsp cold water (to mix with flaxseed meal to make a loose paste)
- 2 tsp vanilla extract
- 1 cup almond flour
- ⅓ cup cocoa or cacao powder
- 1 tsp baking soda
- ¼ tsp fine sea salt
- ½ cup vegan chocolate chips (Lily’s Stevia Sweetened or Enjoy Life)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or spray a mini muffin pan and set aside.
- Prepare Flax Paste: In a small bowl, combine ground flaxseed meal with 2-4 tablespoons of cold water to make a loose paste. Add more water if needed to achieve the right consistency.
- Mix Wet Ingredients: In a large mixing bowl, combine almond butter, melted coconut oil, maple syrup or honey, flax paste, and vanilla extract. Mix well until smooth and fully incorporated.
- Mix Dry Ingredients: In a separate medium bowl, whisk together almond flour, cocoa or cacao powder, baking soda, and fine sea salt. Make sure to break up any clumps.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing well to ensure no dry ingredients are left at the bottom. Fold in the vegan chocolate chips.
- Fill Muffin Pan: Pour the batter into the prepared mini muffin pan, filling each cup about ¾ full.
- Bake: Bake for about 10 minutes. Be careful not to overbake. Test with a toothpick or wooden skewer; moist crumbs mean they are done. The brownies should slightly spring back when touched.
- Cool and Serve: Let the cupcakes cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. They taste better when cooled. Store on the counter in a covered container for up to 1 day or in the fridge for up to 3 days.
Notes
For best results, use room temperature ingredients. This helps the batter mix more evenly.
If you prefer a sweeter taste, use honey instead of maple syrup.
You can also use regular chocolate chips if you’re not strictly paleo.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo, Gluten-Free
Keywords: Paleo brownie cupcakes, mini chocolate chip cupcakes, gluten-free desserts, dairy-free treats, healthy chocolate cupcakes
Kitchen Equipment Needed
- Mini muffin pan
- Mixing bowls
- Wire whisk
- Measuring cups and spoons
- Wooden skewer or toothpick
- Wire rack for cooling
Tips and Shortcuts
- Quick Mixing: Use a hand mixer or stand mixer to blend the ingredients more quickly and evenly.
- Double Batch: This recipe can easily be doubled to make more cupcakes. Simply adjust the ingredient quantities accordingly.
- Freeze for Later: These cupcakes freeze well. Place them in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
Variations
- Nut-Free: Substitute the almond butter with sunflower seed butter to make these nut-free.
- Extra Chocolatey: Add ¼ cup of extra chocolate chips to the batter for an even more indulgent treat.
- Fruit Addition: Fold in ¼ cup of dried cranberries or chopped nuts for added texture and flavor.
How to Store Leftovers
Store leftover cupcakes in an airtight container on the counter for up to 1 day or in the refrigerator for up to 3 days. For longer storage, freeze the cupcakes in an airtight container for up to 3 months. Thaw them at room temperature before serving.
Pairings
These Mini Paleo Chocolate Chip Brownie Cupcakes pair wonderfully with a variety of beverages:
- Hot Drinks: Enjoy with a cup of coffee, tea, or hot cocoa.
- Cold Drinks: Pair with a glass of almond milk or your favorite dairy-free milk.
- Dessert Wine: A small glass of dessert wine, such as a sweet port or sherry, can complement the rich chocolate flavor.
FAQ
Q: Can I use a different sweetener?
A: Yes, you can substitute maple syrup or honey with agave nectar or a similar liquid sweetener. Just be mindful of the flavor differences.
Q: Are these cupcakes gluten-free?
A: Yes, this recipe is completely gluten-free as it uses almond flour and no wheat-based ingredients.
Q: Can I make these vegan?
A: Yes, as the recipe already uses flaxseed meal as an egg substitute and vegan chocolate chips, it is suitable for a vegan diet.
Q: What if I don’t have almond flour?
A: You can make your own almond flour by grinding blanched almonds in a food processor until fine. Alternatively, you can use another nut flour, like cashew or hazelnut flour.
These Mini Paleo Chocolate Chip Brownie Cupcakes are a delicious, healthy treat that everyone will love. With their rich chocolate flavor and wholesome ingredients, they’re perfect for satisfying your sweet tooth without any guilt. If you enjoyed this recipe, please share it with your friends and family, and don’t forget to subscribe to our blog for more delicious recipes and cooking tips!