top of page

GLUTEN FREE DOUBLE CHOCOLATE MUFFINS

Fudgy and moist gluten free chocolate muffins with chocolate chips! 


batch of gluten free double chocolate muffins


If ever there was to be an apocalypse, I would be absolutely set on freezer snacks. Right now, I have at least half a dozen muffin flavors prepped to be thawed anytime I feel peckish. Today’s recipe is Gluten Free Double Chocolate Muffins, and it is the latest addition to my options. I’m especially partial to these muffins because like the name says, they’re double chocolate and might be mistaken for cake. And any breakfast item that tastes like cake but is nutritious enough to fuel the start to my day is a winner! Hopefully you agree! 


Let’s talk about the ingredients used in these muffins so you can get to baking! A combination of almond flour and cocoa powder makes up most of the dry ingredients which keeps the finished crumb rich and soft. A whole cup of mashed sweet potato is pureed into the wet ingredients to maintain a moist and fudgy muffin while also helping to naturally sweeten it. Using both maple syrup and coconut sugar produces a muffin with unrefined, less processed sweeteners. Between the almond flour, egg, and almond butter there’s a decent amount of protein in each muffin, but I’d recommend serving these with additional almond butter or Greek yogurt for a more satiating snack or breakfast. They would also be a perfect addition to any brunch. And served with a swirl of frosting or scoop of ice cream, you could easily use these as simple, relatively healthy cupcakes. If you require a vegan option, a flax egg can replace the regular egg.


Baking these double chocolate muffins perfumed my whole kitchen, so when I took them out of the oven I couldn’t resist trying them. They are delicious when warm, but I had another one later (yes, another…I can’t say no to chocolate!) and the texture was even more irresistible. If you can wait, I think they taste better after they cool. 


If you still haven’t started baking, let me convince you by saying that this recipe is so easy! If you can’t be bothered to bake sweet potatoes, you could use canned, but you can also prep the sweet potato puree ahead of time. Then when the craving for muffins hits, you can have a batch ready to eat in less than an hour. The wet ingredients are blended together and poured over the dry ingredients. They’re a great recipe for making with kids, too; my niece loves to help me push the buttons on the blender. If you don’t have a silicone muffin pan, I would highly recommend the investment. It saves money pretty quickly because you don’t have to buy liners, and it’s very satisfying to pop the muffin out of the pan with such ease. 


I’m almost hoping there will be an apocalypse now so that I can see how long I’ll survive eating solely double chocolate muffins…I’m betting it would be a pretty long (and happy) life. And if you make these you can be on my team. 😀


Check out these other muffin recipes: Sweet Potato Almond Butter Muffins; Blueberry Rhubarb Muffins. Both are gluten free and vegan.




GLUTEN FREE DOUBLE CHOCOLATE MUFFINS (GF, DF, SD, with V Option)

Yield: about 10 muffins


What You'll Need:

  • 1 cup baked sweet potato, mashed (about 1 large or two small sweet potato)

  • ¼ cup runny natural almond butter (my favorite is the Trader Joe’s brand)

  • ¼ cup maple syrup

  • ¼ cup coconut sugar (or sub for regular granulated sugar)

  • ¼ cup almond milk

  • 1 egg (can sub a flax egg of 1 tbsp ground flaxseed with 3 tablespoons water for vegan option)

  • ½ cup cocoa powder (I love the Ghirardelli brand!)

  • ¾ cup almond flour

  • 2 tablespoons sweet white rice flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1½ teaspoons pure vanilla extract

  • ½ cup chocolate chips or chocolate chunks of choice, optional…but not really!

How To Make it

1. Preheat the oven to 350 degrees. In a food processor or blender, combine sweet potato, almond butter, maple syrup, sugar, almond milk, egg, and vanilla on high until smooth.

2. In a large bowl, whisk together the cocoa powder, almond flour, sweet white rice flour, baking powder, and salt ensuring no lumps remain.

3. Pour the sweet potato mixture over the dry ingredients and mix until no pockets of flour are left. Then stir in the chocolate chips.

4. Divide the batter evenly among muffin liners, using about ⅓ cup batter to make 10 muffins. Bake until a toothpick comes out relatively clean and tops of muffins are set, about 25-30 minutes. (Mine took 30 minutes.) Let cool, then enjoy! These freeze well if you want to have them on hand to thaw at a moment’s notice, if you can stop eating them that is! 😀



Want more delicious recipes to enjoy? Be sure to join my mailing list for updates, and exclusive cooking offers. Enjoy,


Abby

Comentarios


Recipes

bottom of page