Insanely moist Gluten-Free Double Chocolate Chip Muffins
Rich, moist, chocolatey and perfect for breakfast, dessert or just as a snack. These almond-flour based muffins are gluten free, dairy-free and absolutely delicious clean eating treats!
Servings: 12
Calories: 246kcal
Ingredients
- 1½ cup blanched almond flour or unblanched (super fine)
- 2 tbsp organic coconut flour
- ¼ cup cocoa powder
- 2 tsp baking powder
- ¼ tsp Himalayan salt
- 1 tsp espresso powder (optional)
- 3 large eggs
- ¼ cup extra light olive oil or melted coconut oil
- 1 tsp vanilla extract
- ¾ cup maple syrup
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F and grease or line muffin cups with coconut oil or paper liners.
- Mix all dry ingredients together in one bowl (except chocolate chips).1½ cup blanched almond flour, 2 tbsp organic coconut flour, ¼ cup cocoa powder, 2 tsp baking powder, ¼ tsp Himalayan salt, 1 tsp espresso powder
- Mix all wet ingredients together in another bowl.3 large eggs, ¼ cup extra light olive oil, 1 tsp vanilla extract, ¾ cup maple syrup
- Add the dry ingredients to the wet ones and mix until just combined.
- Fold in the chocolate chips. Reserve a few to top your muffins with if you like.½ cup dark chocolate chips
- Scoop or pour the batter into your prepared muffin tins (top with reserved chocolate chips if you like) and bake at 350°F for 20 min or until a toothpick inserted into the center comes out clean (not counting any residue from the melted chocolate chips).
- Allow muffins to cool for 5-10 minutes before removing from the tins. Store any leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to 4 months.
Video
Notes
- The use of the espresso powder is entirely optional but serves to boost the depth of the chocolate flavor.
- Using melted coconut oil in place of the light olive oil will cause the batter to be slightly thicker. This is normal.
- You can reserve 2-3 tbsp of chocolate chips to be placed onto the muffins after you've spooned the batter into the muffin tin.
- If you don't have maple syrup, you can use 3/4 cup of finely blended raw cane sugar with 1/4 cup water and 1/2 tbsp of maple extract.
Nutrition
Serving: 1muffin | Calories: 246kcal | Carbohydrates: 22g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 73mg | Potassium: 213mg | Fiber: 3g | Sugar: 15g | Vitamin A: 70IU | Calcium: 95mg | Iron: 2mg