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Healthy Double Chocolate Muffins

Healthy Chocolate Muffins in muffin liner

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5 from 13 reviews

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.

Ingredients

Units Scale

dry

  • 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

wet

  • 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

Instructions

  1. Preheat oven to 425ºF and grease muffin pan, or use liners; set aside.
  2. Mix dry ingredients: In medium bowl combine gluten-free baking flour, cocoa powder, instant espresso powder, baking soda, baking powder and salt.
  3. 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.
  4. 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.
  5. 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). 
  6. Cool: Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely. 

Notes

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.