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Healthy Chocolate Muffins

Healthy Chocolate Muffins

Few things smell better than the aroma of fresh-baked muffins right out of the oven. It’s no secret I love to bake and experiment with different combinations of muffins. Of course, these healthy chocolate muffins were bound to happen! Chocolate chip muffins and banana muffins are my go-to, but these chocolate muffins are rounding out second place with their deep chocolate flavor, delicious texture. Plus, they are gluten AND dairy free! When I bake with chocolate I am particular with the brands I use. Hu Kitchen gems are perfect for the base, and just two tablespoons of organic cocoa powder which added that extra “umph” these muffins need.

A while back, I decided to play around with my muffin base recipe in order to eliminate milk. I LOVE Organic Valley dairy products (and you can peep some of my recipes on their site by clicking here), and this recipe still uses two of their delicious eggs; I wanted to offer an option that is dairy-free for those of you who are unable to consume dairy. This base recipe was born when experimenting with my pumpkin collagen muffins, so I opted to use that base recipe here. I love the texture of these as they are slightly crumbly, moist, and flavorful with the addition of maple syrup and the melted chocolate. These healthy chocolate muffins have just the right amount of sweetness with the coconut sugar, too. I know you’ll love this version and I cannot wait to hear what you think!

California Olive Ranch

Substitutions:

  • Oil: I rarely use anything other than avocado oil but you can definitely substitute with melted coconut (it may produce a different flavor) or olive oil. Melted Ghee could be interesting too, but I have not used this in my muffins, YET!
  • Maple Syrup: try some agave if the maple syrup isn’t for you!
  • Chocolate: I cannot say enough great things about Hu Kitchen (use NOMASTE for 10% off on their website here). Look for chocolate that has “baking” in it so that it melts easier.
  • Flour: I use Bob’s Red Mill Gluten Free AP Flour (it’s a red bag) but you can opt for their 1:1 flour or any other kind of GF flour. *I have not used oat or almond or coconut flour so I cannot vouch for how they will turn out.*

A tip that I’ve learned is to let the batter sit for a little bit of time. I left these sit out on the counter for 15 minutes prior to baking. This helped the rise of the muffins and yielded a different texture. Isn’t science fun?!

Healthy Chocolate Muffins

Who needs candles when you can bake these healthy chocolate muffins for a warming home scent! Gluten, dairy free, most and delicious!

Course Breakfast, Snack
Cuisine comfort food, Healthy
Keyword baked goods, chocolate, dairy free, gluten free, muffins
Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 15 minutes
Total Time 47 minutes
Servings 12 muffins
Author Morgan Peaceman

Ingredients

  • 1 1/2 cup gluten free AP flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 tbsp cocoa powder
  • 2 eggs
  • 1/2 cup avocado oil
  • 1/2 cup cane sugar
  • 1/3 cup maple syrup
  • 1/4 cup melted chocolate

Instructions

  1. Preheat the oven to 375º and line a muffin tin with liners. Spray the muffin tin with nonstick spray.

  2. In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside

  3. Add the 1/4 cup of baking chocolate to a microwave safe bowl. Melt the chocolate (see notes).

  4. In a large mixing bowl, combine the eggs, sugar, oil, and maple syrup. Whisk until the eggs are fully incorporated.

  5. To the wet ingredients, pour the melted chocolate and whisk until the chocolate has been fully incorporated.

  6. Slowly pour the dry ingredients into the wet as to not splatter the batter or the flour, and whisk until just combined. Do not overmix.

  7. Using a large scoop, scoop the batter and divide among the muffin tin. Let sit for 15 minutes and then bake for 22 minutes. Let cool completely before taking them out of the tin.

Recipe Notes

  • If your microwave has a melt chocolate function that is ideal.  If not, melt the baking chocolate on 60% power for 2 minutes, stir, and then another 20 seconds at the same % of power.

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