Healthy Double Chocolate Muffins
Posted: 06/24/2020Updated: 04/01/2021
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Healthy Double Chocolate Muffins are fluffy and rich chocolate muffins that are grain-free, dairy-free, and nut-free. These double chocolate muffins are the perfect treat to add to your meal prep and enjoy throughout the week!
Healthy chocolate muffins are the perfect balance of fluffy and rich
Whenever I meal prep I make a healthy treat like this chocolate muffin recipe. Then, I know that I have a healthy snack to enjoy throughout the week.
I have psoriasis and psoriatic arthritis so I have to be careful about the ingredients I use. Therefore, these double chocolate muffins are dairy-free, nut-free, and grain-free.
Even with the healthy ingredients, they are still fluffy and delicious and loaded with rich chocolate flavor.
What kitchen tools will I need to make these double chocolate muffins?
- Muffin pan
- Cupcake liners – you can use folded parchment paper instead of the liners
- Mixing bowls
- Measuring cups and measuring spoons
- Liquid measuring cup
- Mixing spoons
What ingredients will I need to make these healthy double chocolate chip muffins?
Pumpkin puree is the secret ingredient for making light and fluffy healthy chocolate muffins. This keeps the muffins moist without making them dense.
- Eggs
- Pumpkin puree – canned pumpkin, but check that the only ingredient is pumpkin
- Maple syrup
- Coconut oil
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Chocolate chips
Let’s make some healthy double chocolate muffins!
Step 1: Preheat oven and mix batter
To begin, preheat oven to 350F and line 10 cupcake pan slots with cupcake liners. Next, add eggs, pumpkin puree, maple syrup, and melted coconut oil to a large mixing bowl and mix thoroughly.
Then, in a separate mixing bowl, combine coconut flour, cocoa powder, baking soda, baking powder and sea salt. Fold dry ingredients into wet ingredients and then fold in the chocolate chips.
Step 2: Fill muffin tins and bake
Next, use an ice cream scoop and add 1/4 cup of batter to each of the 10 cupcake mold slots. Then, place in the oven and bake for 32 minutes.
Step 3: Cool and enjoy!
Remove them from the oven and allow the healthy chocolate muffins to cool fully before enjoying. Finally, store in an airtight container on the counter for up to 5 days.
How should I store these double chocolate muffins and can I freeze them?
Once cooked and cooled, store these healthy chocolate muffins in an airtight container at room temperature for up to 5 days. You can also store them in the refrigerator for up to 7 days.
If you want to keep them for longer, you can freeze these muffins for up to 4 months. You can remove them and defrost to enjoy one by one.
Check out these other healthy muffin recipes!
- Healthy Almond Muffins
- S’mores Muffins
- Healthy Blueberry Jam Muffins
- Healthy Pumpkin Chocolate Chip Muffins
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Recipe
Healthy Double Chocolate Muffins
A grain-free, dairy-free, and nut-free chocolate muffin recipe!
Prep: 10 minutesCook: 32 minutesTotal: 42 minutes
Servings: 10 muffins 1x
Ingredients
- 3 eggs
- 1/2 cup pumpkin puree (canned pumpkin, but make sure pumpkin is the only ingredient)
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup coconut flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F and line 10 cupcake tin slots with cupcake liners
- Add eggs, pumpkin puree, maple syrup, and melted coconut oil to a large mixing bowl and mix thoroughly
- In a separate mixing bowl combine coconut flour, cocoa powder, baking soda, baking powder and sea salt
- Fold dry ingredients into wet ingredients and then fold in the chocolate chips
- Add 1/4 cup of batter to each of the 10 cupcake mold slots
- Place in the oven and bake for 32 minutes
- Remove from the oven and allow them to cool fully before enjoying
- Store in an airtight container on the counter for up to 5 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Molly says
As someone with an autoimmune disease, I have (temporarily, I hope) eliminated several foods from my diet and have been searching for a healthier sweet treat to satisfy my cravings. These muffins were PERFECT. The pumpkin base makes them moist and fluffy and they certainly satisfy my chocolate and sweet cravings. I didn’t have chocolate chips on hand, so I left those out but these muffins are still delicious. Definitely recommend!
★★★★★
Madeline says
THank you for sharing! I am in the exact same situation so I FEEL YOU. annoying to have to limit yourself, but SO nice to find alternatives.
Leah G says
OMG!!!! These are AMAZING! Made them for a trip and they traveled well and really hit the sweet tooth craving. Definitely making these gems again.
Madeline says
ah yay! So glad!! They definitely cure my cravings
Veronica says
I made these this morning, and they were amazing! They tasted just like chocolate cake. I did not detect any extra flavors (although they wouldn’t be necessarily bad, just not flavors that would be in chocolate cake) such as pumpkin or maple syrup. They are moist and chocolaty and just what I have been craving. I have recently dropped refined sugar and gluten from my diet, and I’m happy to have found this recipe to fulfill my chocolate muffin craving! Thank you!
★★★★★
Madeline says
Thank you for sharing, Veronica! and I agree, the cocoa really masks the other flavors to make a rich and chocolatey muffin
Alexis Mauger says
These are so delicious! My boyfriend said these were one of the best muffins he’s ever eaten. So easy to make and they taste amazing!
★★★★★
Madeline says
Thank you for sharing!! Boyfriend approved is a high honor in the world of healthy baking
Mar says
Made these last night and they were perfect! Ate one immediately and it was so moist. Today for a snack I had one and topped it with probiotic cocoyo and fresh blueberries – so good. Appreciate that this recipe is dairy free, grain free, and nut free but still has eggs and no fake sugars. Whenever you eliminate everything from a baked good like this I feel that it really never satisfies the craving. Keeping the eggs and maple syrup made these perfect and they satisfy the craving for those chocolate muffins from Costco.
★★★★★
Madeline says
I am SO glad! Thank you for sharing! I agree that you still want things to taste like a treat 🙂
Marygrace says
I made these for my family over the weekend and everyone RAVED about them, especially my mom! She and I are both gluten and dairy intolerant so we were thrilled to find a recipe that accommodated our needs AND satisfied our sweet/chocolate cravings. Loved the texture, the taste, and the simplicity of the ingredients!
★★★★★
Madeline says
This makes me SO happy!! I love that recipes can work for dietary restrictions and still be delicious. Thank you for sharing!!
Colleen M says
These muffins are so unbelievably delicious. I highly recommend them if you love anything chocolate! I can’t believe they are gluten free. My picky husband and GF nephew devour these when I make them.
★★★★★
Madeline says
Yay! Thank you for sharing!! SO happy your family enjoyed them
Pegj51 says
Delicious! Thank you! For mini muffins, what would be the baking time?
Madeline says
Hi! 17 minutes should be good!
Johanna S says
Do moist and chocolatey! Someone posted on Instagram that they used 1c almost flour instead of coconut flour and it’s perfect! I usually don’t have coconut flour in my home so it worked out. I only needed to bake mine for 22 minutes instead of 32. I say just keep an eye out on your muffins and when you smell the chocolate, just check on it. Deff making again
★★★★★
Madeline says
Amazing!! Thank you!!
Julie says
Love these muffins!! Great flavor and texture. I followed the recipe exactly and I wouldn’t change a thing! Just trust the recipe, folks 🙂
★★★★★
Madeline says
wonderful!! I agree 🙂 trust the recipe!!
Lindsey Wherley says
If you want a healthy muffin that is super deceiving- THIS IS IT! So yummy, moist, and delicious. Tastes just like homemade chocolate cake that I grew up with – only much healthier!
Would 100% recommend, surely a crowd pleaser!
★★★★★
Madeline says
love that!! Thank you!
Virginia says
Hi! I want to make these but I do not have coconut (or almond) flour. What do you recommend as a replacement?
Madeline says
Hi! I’ve never personally tried anything else, but perhaps you could try 1/2 cup of AP flour.
Ellen Willing says
Oh my goodness these are DELICIOUS! I used rice flour instead of coconut flour and they still turned out great. Such a nice little treat for after dinner dessert or before bed cravings!
Madeline says
wonderful!! thank you so much!!
MM Gayhardt says
Made these to satisfy my sweet tooth after dinner and they did not disappoint (even had one for breakfast)! I subbed almond flour for the suggested amount of coconut flour and it worked perfectly! Will def be making again!
★★★★★
Madeline says
yay!! thank you so much!
Julie says
These muffins are SO GOOD! I didn’t have coconut flour on hand, but I was craving these muffins so I substituted regular flour. If one ingredient is holding you back from trying these, get creative!
★★★★★
Madeline says
aww I love that! thank you!
Amanda A. says
ANOTHER GREAT RECIPE!!! I just baked a batch and I’ve already eaten 3!!! So good!!
★★★★★
Madeline says
wonderfuL!! thank you so much!
Mary Margaret Gayhardt says
I think I have made these about a dozen times now! Perfect recipe for a Sunday bake sesh if you want something sweet for the days ahead and love them any time of day 🙂
★★★★★
Madeline says
thanks so much!