Mocha Fudge Muffins

These Mocha Fudge Muffins are a decadent, yet healthy way to start a day! These  paleo muffins are rich and chocolate-y and give you just the right amount of coffee buzz to get your day going. They are a gluten-free treat you can feel good about eating with no white flour and no refined sugar and with packed healthy fats! Make these for the holidays, a weekend brunch or for a more delicious weekday morning and you won’t be disappointed.

Gluten free chocolate muffins

Mocha Fudge Muffins

These muffins have the perfect texture. I love using almond flour as the base for my muffin recipes because they make the best gluten-free muffins without needing to add a lot of other fussy ingredients. Adding the cocoa powder to these combines to create a fluffy and light muffin that is still able to hold up the fudge filling.  Plus, they’re a breeze to make!

Gluten free chocolate muffins almond flour

If you like this chocolate muffin recipe, check out these others:

Healthy gluten free chocolate muffins


Mocha Fudge Muffins

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 1x


  • 1 cup blanched almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon espresso powder
  • 1 tablespoon cocoa powder
  • pinch of fine sea salt
  • 3 eggs
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons honey
  • 1/2 teaspoon vanilla

For Fudge:

  • 1/2 cup dark chocolate
  • 1 tablespoon full-fat coconut milk


  1. Preheat oven to 350ºF and line a muffin tin with parchment paper liners.
  2. In a large bowl combine dry ingredients: almond flour, baking soda, espresso powder, cocoa powder, and sea salt
  3. In a separate bowl whisk together wet ingredients: eggs, applesauce, honey and vanilla.
  4. Pour the wet ingredients into the dry and mix together until fully combined.
  5. Make the fudge by heating chocolate using preferred method (see note) and add in tablespoon of coconut milk and whisk to combine.
  6. Fill the lined muffin tins 2/3 of the way up and drop in 1 teaspoon of the fudge.
  7. Bake for 15 minutes, or until an inserted toothpick removes cleanly.


We like to melt chocolate using a double boiler. Here is how you do that:

Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer.

Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water.

Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted.


  • Serving Size: 1 muffin
  • Calories: 82
  • Sugar: 4.6g
  • Sodium: 30mg
  • Fat: 4.6g
  • Saturated Fat: 2.1g
  • Carbohydrates: 6g
  • Fiber: 0.7g
  • Protein: 2.5g
  • Cholesterol: 43mg

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December 15, 2014

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17 Responses

  1. I’ve baked these before and they are delicious! Thanks so much for the yummy recipe. I’m wondering about substituting arrowroot flour or maybe rice flour or a combination of the two. I’m trying to stay away from almond flour/meal because of the concerns with cooking with it. Thanks again!

  2. I’m living in the UK right now and I can’t find applesauce anywhere! Besides making my own, is there anything else I could use to substitute?

  3. Yum, I just made these- I left out the fudge part, so the recipe made 5 large muffins (it took a bit longer to bake). I didn’t have enough honey, so I used about 1 Tbs honey, 1 Tbs coconut sugar, and 1 Tbs maple syrup for sweetening. I omitted the espresso powder (subbed an extra tsp of cocoa powder). They are moist and YUMMY!

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