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close up of baked chocolate muffins.
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5 from 1 vote

How to Make Gluten-Free Double Chocolate Muffins

Gluten-free bakery style chocolate muffins that are filled with melty chocolate chips and come together in one bowl.
Total Time35 minutes
Course: Breakfast, brunch, Desserts, Snack
Cuisine: American
Diet: Gluten Free
Allergy: Dairy Free, Gluten Free, Vegetarian
Servings: 12
Calories: 296kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 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

Instructions

  • 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.
    2½ cups almond meal,, ½ cup organic cocoa,, 1 tsp baking soda, ½ tsp sea salt
    Mixed dry ingredients in a white bowl.
  • 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.
    ¼ cup coconut oil, ⅔ cup maple syrup
    Syrup for gluten free muffins in a white bowl.
  • Next, combine eggs and vanilla extract in a separate bowl. Add coconut oil and maple syrup to the egg mixture and whisk well.
    ½ cup organic cocoa,, 2 pastured eggs, 2 tsp vanilla extract, ⅔ cup maple syrup
    batter for gluten free chocolate muffins in a white bowl.
  • Add the wet ingredients to dry ingredients, mix well, and then fold in the chocolate chips.
    ¾ cup mini chocolate chips,
    gluten free chocolate muffin batter in a white bowl.
  • Fill muffin tins ¾ full.
    batter for chocolate muffins in muffin liners in a muffin pan.
  • 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).
    Freshly baked chocolate chip muffins in a muffin tin.
  • Allow muffins to cool on a wire rack.
    gluten free chocolate chip muffins on a white board.

Notes

  • If you don't like the taste of coconut oil, it can be replaced with unsalted melted butter.
  • Baking soda can be substituted for baking powder. 

Nutrition

Calories: 296kcal | Carbohydrates: 27g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 209mg | Potassium: 106mg | Fiber: 4g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg