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An overhead image of a gluten free double chocolate muffin with the paper liner peeled off and the muffin cut open
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4.75 from 4 votes

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12
Calories: 246kcal
Author: Kitrusy

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.

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.