Healthy Chocolate Muffins

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!

Recommended Tools

• Favorite paper liners (they don’t stick!)
• 12-cup muffin pan
• Glass mixing bowls
• Metal whisk
• Stainless steel measuring cups

Baking Tips

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.

Recipe FAQs

• 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! 

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 Ashley

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