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double chocolate muffin in wrapper
How to Make...

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
  • Diet: Gluten Free
  • Yield: 12 muffins 1x
  • Scale:

Ingredients

dry

  • 1 cup + 2 TBSP Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1/3 cup + 1 TBSP unsweetened cocoa powder
  • 2 tsp espresso powder (instant coffee), see notes
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt

wet

  • 3/4 cup unsweetened applesauce
  • 1/3 cup light olive oil (or melted/cooled coconut oil, avocado)
  • 1/3 cup maple syrup
  • 1/4 cup granulated sugar (see notes)
  • 2 large eggs
  • 1 TBSP 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. In medium bowl combine dry ingredients – flour, cocoa powder, instant espresso powder, baking soda and salt.
  3. In a large bowl whisk together applesauce, maple syrup, oil and granulated sugar until smooth. Whisk in eggs and vanilla until combined.
  4. 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. Evenly distribute batter into muffin pan, filling about 3/4 way full. Top with more chocolate chips if you’d like.
  6. 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). 
  7. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely. 

Recipes 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.