These Healthy Chocolate Muffins are light, moist, and just so happen to be gluten free, nut free, and dairy free. They’re perfectly moist with rich chocolate flavor, plus studded with chocolate chips in every bite.
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If you love chocolate recipes, check out Triple Chocolate Scones, Vegan Chocolate Cookies, and Double Chocolate Banana Bread!
Why You’ll Love This Recipe
- Healthy chocolate muffin recipe that’s much better for you than store-bought muffins.
- A great snack to tackle that chocolate craving.
- Healthier double chocolate muffin using real ingredients like applesauce, maple syrup, and whole grain flour.
Ingredients List
These double chocolate muffins require simple ingredients, including a mix of your Healthy Pantry Staples and fridge items. Here’s a list of the main ingredients:
- flour – I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, my go-to flour for all of my gluten free baking needs. If not gluten-free, feel free to sub white whole wheat flour, whole wheat pastry flour, or all purpose flour.
- 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 cocoa muffins.
- fine sea salt – just a touch to help enhance the chocolate 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!
- oil – use a neutral oil, like light olive oil or avocado oil, so the chocolate flavor really comes through. If you choose to use coconut oil, make sure the rest of the ingredients are room temperature.
- pure maple syrup – to sweeten these muffins to perfection.
- granulated sugar – you can use coconut sugar, white sugar, brown sugar, or a stevia blend. If you decide to omit, the muffins will be somewhat bitter. If you have a sweet tooth, add up to 1/2 cup sugar.
- eggs – two eggs here will give you the best texture. Note: 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.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Instructions Overview
These chocolate chip muffins are so delicious, you will want to make them on a weekly basis. Here are the step-by-step instructions:
preheat oven
Preheat the oven to 425ºF. Line a 12-cup muffin tin with parchment paper liners or grease with cooking spray.
mix dry ingredients
In a medium bowl, mix together flour, cocoa powder, instant espresso powder, baking soda, baking powder, and salt.
whisk wet ingredients
In a large bowl, whisk together applesauce, oil, maple syrup, and granulated sugar. Then, gently whisk in eggs and vanilla.
make muffin batter
Add flour mixture to bowl of wet ingredients, stirring gently with a rubber spatula. Fold in chocolate chips, ensuring there are no dry spots in the batter.
bake
Use a cookie scoop to fill each muffin cup about 3/4 way full. Top with more chocolate chips.
Bake for 5 minutes at 425ºF, then reduce the oven temperature to 350ºF and bake for an additional 9-12 minutes, or until inserted toothpick in center comes out clean.
BAKERY STYLE MUFFINS: starting at a higher oven temperature creates domed tops of the muffins, just like you would find in your favorite coffee shop or bakery!
cool
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Recipe Tips & Notes:
Here are my expert tips for making the best healthy chocolate muffins recipe:
- Set the timer on the lower end of the baking time.
- Check the center of the 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, then 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.
Let me know if you make my Healthy Chocolate Muffins recipe by leaving a comment and rating below the recipe card. It helps others learn more about the recipe too! Xx Ashley
Healthy Chocolate Muffins
Ingredients
- 1 cup + 2 TBSP Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 1/3 cup + 1 TBSP 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 or 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
Instructions
- 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, oil, maple syrup, 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.
Video
Recipe Notes:
Nutrition Information
Serving Suggestions
These healthy chocolate muffins can be a great addition to a well balanced breakfast (serve along side some eggs and fruit), a delicious surprise in school lunches, and double as a healthy after-dinner treat.
Enjoy them with a slab of some almond butter, peanut butter, salted sweet cream, or crumble on top of a yogurt parfait!
How to Store & Freeze
Leftover muffins can be stored at room temperature in an airtight container for 3 days. Or, store in the fridge for 5 days.
FREEZE: wrap individually in plastic wrap and store in a freezer safe storage container for up to 3 months.
THAW: place in the refrigerator overnight, leave out at room temperature, or pop in the microwave to rewarm.
Recipe FAQs
What is the secret to moist chocolate muffins?
Use the right amount of fat (in this case, oil) and do not overbake. As soon as a toothpick comes out clean, they are ready!
Why are bakery muffins so much better?
Bakers do not overmix the batter and often seek out a large muffin top. But now we know the bakery trick with the increased oven temperature!
What’s the difference between a chocolate cupcake and a chocolate muffin?
Chocolate cupcakes are lighter, airier, and sweeter whereas chocolate muffins are denser and more substantial. Chocolate muffins are also not frosted.
Can I make vegan chocolate 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, let me know!
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