I absolutely love muffins. I could eat muffins every single day if I wanted to – seriously there is no such thing as too many muffins. If someone is telling you it’s too early for muffins, walk away – with a muffin in hand because life is too short and muffins are way too delicious.
Now everyone in my family has their own favorite kind of muffin. From blueberry to carrot cake, we don’t discriminate in this house. We make and eat all of them. But there’s something extra special about chocolate muffins. It’s basically like eating dessert for breakfast – but healthier.
You guys, these gluten-free double chocolate muffins will not disappoint. They are perfectly textured, moist, and so good! The best part? These muffins are made with healthier ingredients such as almond meals, cacao powder, and coconut oil. They’re topped with chocolate chips for added sweetness.
Ingredients You’ll Need To Make These Gluten-Free Double Chocolate Muffins:
Almond Meal. This is slightly different from almond flour. While almond flour is made from peeled and blanched almonds, almond meal is made using raw almonds. It is darker in color and has a more pronounced almond flavor. Almond meal and almond flour are both great alternatives to traditional flour if you’re looking to create a gluten-free recipe.
Cacao Powder. Cacao powder provides that rich chocolatey taste with even more added benefits. It’s packed with flavonoids which can lower blood pressure, reduce the risk of diabetes, and even improve blood flow to the brain.
Baking Soda. To get a great lift in the muffins.
Sea Salt. Just a touch to balance out the flavors.
Eggs. 2 will give you the perfect texture.
Maple Syrup. A great, flavorful liquid sweetener.
Coconut Oil. A healthier alternative to most other vegetable oils, coconut oil provides a neutral taste so the chocolate flavors can really shine here.
Vanilla Extract. For flavor.
And of course, Chocolate Chips.
How to make these Gluten-Free Double Chocolate Muffins
How to Make Gluten-Free Double Chocolate Muffins
- muffin pan
- measuring spoons
- 2½ cups almond meal, blanched
- ½ cup organic cocoa, or cacao powder
- 1 tsp baking soda
- ½ tsp sea salt
- 2 pastured eggs
- ⅔ cup maple syrup
- ¼ cup coconut oil
- 2 tsp vanilla extract
- ¾ cup mini chocolate chips, or regular chocolate chips
- Preheat oven to 350°F.
- Line 12 muffin tins with paper liners.
- In a medium bowl, mix the dry ingredients (almond meal, cocoa, baking soda, salt) and set aside.
- In a small pot over medium-low heat, gently melt coconut oil. Whisk in maple syrup. Allow mixture to cool on the stove for a few minutes.
- Next, combine eggs and vanilla extract in a separate bowl. Add coconut oil and maple syrup to the egg mixture and whisk well.
- Add the wet ingredients to dry ingredients, mix well, and then fold in the chocolate chips.
- Fill muffin tins ¾ full.
- Bake for 15-20 minutes or until tops are set (timing depends on the oven, make sure tops are slightly firm before removing from oven).
- Allow muffins to cool on a wire rack.