These Healthy Double Chocolate Chip Muffins are super quick and easy to make, soft and moist, Vegan and Gluten Free! perfect dessert or snack!
We all need some healthy chocolate muffins in our lives right?! Especially ones that are re-vamped and made all healthy. 😉
These Healthy Double Chocolate Chip Muffins are not only vegan and gluten free but they are naturally sweetened with maple syrup and apple sauce, with a few vegan chocolate chips for extra help, don’t leave them out!!! So they are almost refined sugar free but hey, pretty dang close if ya ask me.
You may remember the old Healthy Vegan Chocolate Muffins from last year, but those ones were not gluten free so I decided to re-make them. The actual recipe is inspired by my Healthy Blueberry Muffins which are also oh-so-delicious! While we are on the topic of these being GF let me talk about the flour I used, Bob’s Red Mill all purpose gluten free baking flour in the RED package and the reason I am putting an emphasis on that is because they have a different all purpose baking flour called 1:1 in a light blue package which is a rice flour mixture and that is NOT what you want for this recipe… make sure its the RED package which is a garbanzo/fava bean flour mixture.
These Healthy Double Chocolate Chip Muffins are going to be your new favorite healthy go-to because they are:
Soft + moist + light
Easy
Healthy
Low in refined sugar, vegan, GF, soy free
Chocolat-y
I hope you give these muffins a try and love them as much as we did! leave me a comment and rating as well as snapping a picture and tagging me on social media, I love hearing from you!
Healthy Double Chocolate Chip Muffins
These Healthy Double Chocolate Chip Muffins are super quick and easy to make, soft and moist, Vegan and Gluten Free! perfect dessert or snack!
- Prep Time: 10 mins
- Cook Time: 27 mins
- Total Time: 37 mins
- Yield: 7 1x
- Category: Muffin
Ingredients
- DRY INGREDIENTS:
- 1 ¾ cup GF flour (I used Bob’s Red Mill all purpose baking flour in the RED package)
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking powder
- pinch of salt
- ⅓ cup vegan chocolate chips plus more for topping (I use Enjoy Life brand)
- WET INGREDIENTS:
- ½ cup pure maple syrup
- ½ cup plain vanilla unsweetened Almond Milk (I use SILK brand)
- ½ tsp apple cider vinegar
- 1 tsp vanilla extract
- ⅓ cup plain unsweetened apple sauce
- ¼ cup melted vegan butter (I use Earth Balance in the red tub)
Instructions
- Pre-Heat the oven to 350° F
- start by adding all dry ingredients into a mixing bowl except the chocolate chips, if the cocoa powder is clumping feel free to use a whisk or sifter to get the lumps out.
- next mix the almond milk with the apple cider vinegar and set aside.
- melt the butter and measure out the rest of the wet ingredients.
- then add all WET ingredients into the bowl of dry ingredients and mix well, fold in chocolate chips.
- spray your muffin pan and pour the batter into each muffin hole, should get 7 large or 9 smaller muffins.
- Top each on with more chocolate chips and place in oven for 27 minutes, carefully check with a tooth pick the center of a muffin to make sure it comes out clean and it’s fully cooked before removing.
- let sit and cool for at least 20 minutes before removing from the muffin tin.
- makes 7-9 muffins depending on size and how full you fill each muffins hole, I got 7 muffins filling them to the top.
- best when fully cooled (when hot they won’t taste vey chocolaty, must let the cocoa cool down)
- do not leave out the chocolate chips, they are the sweetener in these healthy muffins.
- store in a sealed container for 2 days.
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