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Double Chocolate Muffins


0 minutes

Rich and decadent chocolate muffins made gluten free!

Ingredients & Directions


  • 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


Equipment Needed 
oven oven
 whisk whisk
 muffin tin muffin tin

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


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.


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.


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

Recipe contributed by Peanut Butter + Chocolate.