These Healthy Double Chocolate Muffins are so delicious and fluffy, no one will know they’re gluten free. Serve these healthy chocolate muffins for dessert or a snack!
These Double chocolate Chip muffins are the perfect balance of fluffy and rich
I don’t have much of a sweet tooth, but when I am craving something sweet, I want it to be extra chocolaty. Therefore, I created this healthy chocolate chip muffin recipe to taste as close as possible to a slice of rich chocolate cake.
It might shock you to see that I use some pumpkin puree to make these muffins extra moist. They don’t taste like the pumpkin at all, but it gives them extra moisture and rise like a true bakery muffin.
There is just something about reaching for a soft and fluffy muffin as a snack that is so satisfying. My favorite time to enjoy these double chocolate muffins is in the mid afternoon as a little pick me up.
They are so rich and delicious that you could even serve them with a bit of chocolate buttercream on top like a cupcake.
- 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
Like I said, my favorite way to enjoy these gluten free chocolate chip muffins is in the mid afternoon. They are perfect alongside a cup of coffee or tea.
I love making a batch of my homemade cold brew with a splash of cream. Then, I take a nice break from work with my coffee and muffin.
You could also serve them as part of a brunch spread alongside your favorite savory breakfast items.
Pumpkin puree is the secret ingredient for making light and fluffy healthy chocolate muffins. This keeps the muffins moist without making them dense.
- Pumpkin puree – canned pumpkin, but check that the only ingredient is pumpkin
- Maple syrup
- Coconut oil
- Cocoa powder
- Baking powder
- Baking soda
- Chocolate chips
It can be difficult to mess with gluten free baking recipes SO I recommend baking the recipe just as it is written above. You can attempt to use plain all purpose flour for this recipe, but you will likely need about a full cup of the flour for it to be equivalent to the coconut flour.
If you want to make this recipe dairy free, simply use dairy free chocolate chips. For a fun spin on the recipe you could also use peanut butter chips or butterscotch chips in place of regular semi sweet chocolate chips.
How to 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.
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 26-28 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.
Storage and Freezing
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!
- 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 26-28 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