These double chocolate muffins are going to be your new favorite! They’re easy to make, light and moist, plus they just so happen to be gluten free, nut free and dairy free.
This post originally published in 2020 and sponsored by Bob’s Red Mill. It’s the same delicious recipe you know and love, with more notes and information about the recipe included in this updated version. As always, all opinions are my own. Thanks for your continued support as I work with brands I not only love and trust myself, but know you will too!
Is there such a thing as too many muffins? I’m going to go ahead and say, “absolutely not.” They’re enjoyed by all and there are so many ways to make them!
I’ve made this chocolate muffin recipe several times in the last week and a half… and I’m just going to go ahead and say it – they’re the best!! They make a great snack when you get a chocolate craving.
Chocolate muffins are great because it basically feels like you’re eating dessert for breakfast. These ones are a bit healthier using ingredients like applesauce, maple syrup and whole grain gluten flour.
The Best Gluten Free Chocolate Muffins
These healthy chocolate muffins do not disappoint. They’re perfectly moist with rich chocolate flavor, light and fluffy, plus studded with chocolate chips for the perfect amount of sweetness you want in a muffin.They just so happen to be gluten-free friendly, using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
This is my go-to flour for all of my whole grain gluten-free baking needs.
Because a lot of traditional baked goods are made with a wheat-based flours, when developing recipes that are gluten-free I always use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour – it has a special blend including xanthan gum, which is perfect for cookies, cakes, brownies, muffins, pancakes and more.
Keep in mind that other brands may use different blends of gluten-free flours and starches.
These healthy chocolate muffins baked up so well with this gluten-free 1-to-1 baking flour, I was amazed with the results!
Fo these chocolate muffins you’ll need mostly simple ingredients, a mix of your healthy pantry staples and fridge items.
Here’s what you need:
- Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour – my favorite gluten-free flour blend! If not gluten-free, feel free to sub white whole wheat flour or whole wheat pastry flour, using the amount.
- unsweetened cocoa powder – make sure to use regular cocoa powder, not “dutch process”. You can also use cacao powder, but the flavor of the muffins may change slightly.
- espresso powder or instant coffee – this is just a little chocolate flavor enhancer! You can omit if you don’t have any on hand. But if you plan on baking up a chocolate storm, you might as well stock your pantry with it.
- baking soda & baking powder – using both will get the perfect lift in these muffins
- salt – just a touch to help enhance flavor
- unsweetened applesauce – we’re using a majority of applesauce here that ends up replacing quite a bit of oil in what a traditional muffin recipe might call for. If you don’t have applesauce, puréed mashed ripe banana would work too!
- avocado oil, light olive oil or melted/cooled coconut oil – Use a neutral oil so the chocolate flavor really comes through. If you choose to use coconut oil, make sure the rest of the ingredients used are room temperature.
- pure maple syrup – using mostly a liquid sweetener for these muffins.
- granulated sugar – you can use coconut sugar, white sugar, brown sugar or a stevia blend if you’d like. This added granulated sugar helps balance the sweetness of the muffins. If you decide to omit, the muffins will be somewhat bitter.
- eggs – two eggs here will give you the best texture. Because we’re using a gluten-free flour blend, I wouldn’t sub in flax eggs here, unless you’re okay with varied results.
- vanilla extract – we’re using one whole tablespoon here for a boost of flavor.
- chocolate chips – I like to use a mix of regular sized dark chocolate chips and mini chocolate chips in these double chocolate muffins.
- Favorite paper liners (they don’t stick!)
- 12-cup muffin pan
- Glass mixing bowls
- Metal whisk
- Stainless steel measuring cups
Here are some baking tips to ensure you get the best possible results with these healthy gluten free chocolate muffins!
Mix Wet and Dry Ingredients Separately – To ensure the cocoa powder gets evenly dispersed with the gluten free baking flour, and the leavening agents (baking soda and baking powder), it’s a good idea to mix the dry ingredients together in a separate mixing bowl. Use a large mixing bowl for the wet ingredients, and then you can add the flour mixture into the large bowl.
Gently combine – With any muffin batter, you want to make sure you’re not over-stirring.
Once the batter is almost fully combined (with a little bit of dry flour bits remaining) then fold in chocolate chips. As you fold in the chocolate chips, the dry spots should disappear.
Use a cookie scoop for batter – My medium cookie scoop is one of my most-loved and most-used kitchen tools. From scooping perfectly shaped cookie dough to easily dispensing batter into a muffin tin. If you don’t have one, get one!
Checking Muffins When They’re Done
Chocolate baked goods can be a little tricky. It’s a little bit harder to tell when they’re done due to their already dark color.
Here’s what I suggest:
- Set the timer on the lower end of the baking time.
- Check the center of a muffin with an inserted toothpick for any wet batter.
- If the toothpick comes out with wet batter, but the tops have domed nicely, pop back in for another 2 minutes – check again.
- If the toothpick comes out with melted chocolate on it, check another muffin and in different spots before deciding if they need more baking time. Sometimes the inserted toothpick might just be picking up a melted chocolate chip.
Ways to Enjoy Chocolate Muffins
These healthy chocolate muffins can be a great addition to a well balanced breakfast (serve along side some eggs and fruit), would be a delicious surprise in your kids lunch box, and double as a healthy after-dinner treat.
Enjoy them with a slab of some almond butter, peanut butter, salted sweet cream or even crumble on top of a yogurt parfait!
- Are there other flours I can sub with? – Your best bet is to use either the Gluten Free 1-to-1 Baking Flour, or sub the same amount of whole wheat white or whole wheat pastry flour. If you’re looking for grain free option (i.e. almond flour) use my paleo chocolate bread and bake in a muffin pan for 15-20 minutes.
- Can I use mashed banana instead of applesauce? – If you don’t have applesauce, you can sub with the same amount of mashed banana. Just make sure your banana is very well-mashed, or you might need to add a couple tablespoons of milk to help thin out batter.
- What about using honey instead of maple syrup? – While I didn’t test that myself, I am pretty confident this would work. You might want to increase granulated sugar by another tablespoon or so, though.
- Do I have to add the granulated sugar? – I highly recommend adding the additional sugar here. It’s needed to get the right amount of sweetness with the chocolate. If you add more maple syrup, the dry and liquid ratios will be off. Also note, if you want a sweeter muffin, I suggest adding about 1/2 cup granulated sugar.
- How do I make these vegan? – The eggs here do help provide some structure to these muffins. Because these muffins are made with a gluten-free flour blend, I am not certain how using an egg replacer would work out. The muffin texture might be a little more dense. If you try this though, let me know!
These muffins will keep at room temperature in an air-tight container, but best enjoyed within three days. Feel free to store in the fridge for longer, about five days.
If freezing, wrap in plastic wrap and store in a freezer safe storage container and label for 3 months. To thaw, place in refrigerator overnight or leave out at room temperature.
More Healthy Muffins to Try
- Double Chocolate Pumpkin Muffins
- Banana Chocolate Chip Muffins
- Healthy Blueberry Muffins
- Strawberry Oat Muffins
Let me know if you make this healthy chocolate muffin recipe by leaving a comment and star rating below! It helps others learn more about the recipe too! Xx AshleyPrint
Healthy Double Chocolate Muffins
These double chocolate muffins are going to be your new favorite! Made with applesauce (or sub mashed banana) a touch of oil to keep them nice and soft, and sweetened mostly with maple syrup. These are TOO good to pass up and no one will know they’re gluten-free and dairy free.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: snacks
- Method: oven
- Cuisine: American
- Diet: Gluten Free
- 1 cup + 2 tablespoons Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1/3 cup + 1 tablespoon unsweetened cocoa powder
- 2 teaspoons espresso powder (instant coffee), see notes
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup unsweetened applesauce
- 1/3 cup light olive oil (or melted/cooled coconut oil, avocado oil)
- 1/3 cup maple syrup
- 1/4 cup granulated sugar (see notes)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup chocolate chips (I like to use a mix of mini and regular), plus more for topping
- Preheat oven to 425ºF and grease muffin pan, or use liners; set aside.
- Mix dry ingredients: In medium bowl combine gluten-free baking flour, cocoa powder, instant espresso powder, baking soda, baking powder and salt.
- Mix wet ingredients: In a large bowl whisk together applesauce, maple syrup, oil and granulated sugar until smooth. Whisk in eggs and vanilla until combined.
- Combine: Add dry ingredients to bowl of wet ingredients, stirring together gently until almost combined then fold in chocolate chips. Make sure there are no lumpy or dry spots in batter.
- Bake: Evenly distribute batter into muffin pan, filling about 3/4 way full. Top with more chocolate chips if you’d like. Bake for 5 minutes at 425ºF, then drop oven temperature down to 350ºF and continue baking for another 9-12 minutes, or until inserted toothpick in center comes out clean (no wet batter).
- Cool: Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely.
instant coffee – you can omit if you don’t have on hand but it does give the chocolate flavor a boost.
granulated sugar – the additional sugar here helps give these muffins the right amount of sweetness. If you leave out, the muffins will still be a little bitter. If you think you prefer a sweeter muffin, add up to 1/2 cup.
STORING: keep muffins in airtight container at room temperature; best enjoyed within 3 days.
FREEZING: tightly wrap and store muffins in the freezer, up to 1 month. Thaw in fridge or at room temperature.
Keywords: gluten free chocolate muffins, double chocolate muffins, healthy muffins recipe
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