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
Ingredients
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
- 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.
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.
Keywords: gluten free chocolate muffins, double chocolate muffins, healthy muffins recipe