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These Double Chocolate Muffins are so moist and delicious! The perfect morning treat to wake up to! Eat them plain or top them with some melted chocolate of choice for a delicious dessert option. Grain-free, dairy-free, gluten-free, and done in 20 minutes!
Sometimes you just need a treat (in moderation) and these double chocolate muffins are great for when you are craving chocolate! Just the right amount of sweetness and moist on the inside but crumbly on the outside = muffin perfection.
Double Chocolate Muffins
- 3/4 cup almond flour
- 1 1/2 tablespoon unsweetened cocoa powder
- 3 tablespoon Enjoy Life's mini chocolate chips
- 1/4 teaspoon baking soda
- Pinch of salt
- 3 eggs
- 3 tablespoons unsweetened organic applesauce or coconut oil
- 3 tablespoons pure organic raw honey
- 1 teaspoon vanilla extract
- Optional: Add 1/2 scoop protein powder
- Pre-heat oven to 350 °F and line a muffin pan with muffin liners of choice.
- In a medium mixing bowl, combine dry ingredients and mix well.
- In a separate mixing bowl, combine wet ingredients and whisk together.
- Pour the wet ingredients into the dry ingredients, add in chocolate chips, and mix until well combined. Pour batter into the muffin pan, making sure to fill each muffin liner 3/4 of the way.
- Bake for 10 minutes, or until a toothpick comes out clean.
Frost these with Vanilla Buttercream Frosting from page 288 of the Lexi's Clean Kitchen cookbook! This recipe yields 6 cupcakes, double the recipe to make 12. Photos updated May 8th, 2017.
This recipe sucked! I filled the muffin tim 3 4ths of the way but they came out burnt on the out side and raw on the inside 0 out of 10!!! >:(
Hi Velma. We’re so sorry to hear your muffins didn’t turn out as planned. Did you follow the recipe exactly? Wondering how they got burnt! That sounds like an issue with the temperature of your oven. What temp did you use?
I made these, sub a few things and came out delicious. ?
I’m confused by the update – was the original the oil and the applesauce made it moister – or the other way around?!
Would love to know how many cupcakes do you get from this recipe. Thanks.
First of all, I just found you today (we’ve been paleo for 6 months) and you are AMAZING. I made your pancakes for my kids this morning and they gobbled them up (and they ‘hate’ gluten free stuff) Anyway, my hubby and I are low carb for now for weight loss and I’m wondering about cutting/subbing the honey? Would it mess the entire thing up?
How many cupcakes does this recipe make?
Just made these to bring to a friend’s house for dinner tomorrow!! Of course I tried one and they are fantastic. I truly love all the ingredients you use in your recipes as I am gluten-free and dairy-free and like to use all natural products when I can! So thankful for treats I can enjoy without feeling ill and without guilt!
Absolutely lovely! 😉
I was just wondering what brand of almond meal and cocoa powder you use?
For almond meal I use Trader Joe’s, for almond flour I use Bob’s Red Mill, and for cocoa powder I use Hershey’s extra dark or raw cacao!
These look so good! I am not sure what I am doing wrong though. I followed the instructions and ingredients, but mine turn out rubbery and really do not rise all that much 🙁
Weird! Did you use the right amount of baking soda?
Yummmm! I need to start experimenting with coconut milk more. It sort of scares me though, merp.
YUMMMMMMM! I need to start experimenting more with coconut milk. It kind of scares me. Merp.
can i replace the enjoy life’s chocolate chips with something else?
Finely chopped walnuts would be delicious, or any chocolate chips you’d like!
Lexi, can we use a mini muffin tray for this recipe?