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Double Chocolate Muffins

Rich and decadent chocolate muffins made gluten free!

Ingredients & Directions

Ingredients

  • 2
    eggs, room temp
  • 1⁄2 cup
    coconut sugar
  • 1⁄3 cup
    coconut oil, melted
  • 1⁄2 cup
    unsweetened applesauce
  • 1⁄3 cup
    oat milk, or other plant milk
  • 2 tsps
    vanilla extract
  • 3⁄4 cup
    gluten free all purpose baking flour
  • 1⁄2 cup
    almond flour
  • 1⁄4 cup
    tapioca flour
  • 1⁄2 cup
    unsweetened cocoa powder
  • 1 1⁄2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1⁄4 tsp
    sea salt
  • 2
    LILY'S Dark Chocolate Style Bars, chopped

Directions

Equipment Needed 
oven oven
 whisk whisk
 muffin tin muffin tin
1

Preheat the oven to 350F and prepare a muffin tin with liners and then set it aside.

2

Place the eggs, coconut sugar, applesauce, almond milk, and vanilla into a mixing bowl and beat using a whisk until smooth. Add in the remaining dry ingredients (except the chopped chocolate) and stir until no dry spots remain and batter forms.

3

Fold in the chopped chocolate pieces and use a cookie scooper or ice cream scooper to fill the liners about 3/4 of the way. Bake the muffins for 18-20 minutes.

4

Let cool before serving. Store the muffins in an airtight container for up to 3 days.


Recipe contributed by Peanut Butter + Chocolate.