These Best Gluten-Free Double Chocolate Muffins make for a perfect breakfast or snack, are delightfully tasty, easy to make, and loved by all.
This recipe has been a repeat in my house for the past few months. It’s been serving as breakfast, snack, and everything in between, at times. Because frankly, there is nothing like biting into a freshly baked chocolate chip muffin, gooey chocolate dripping on fingers and lips.
I’ve tinkered around with the recipe each time, trying to get it just right, and think/hope I’ve finally arrived at the final product. It’s been a labor of love and lots and chocolate consumption (not complaining), so I’m happy to finally introduce these gooey, moist and delicious grain free, double chocolate chip muffins to you.
The secret ingredient to getting these muffins right every time is butternut squash! Sound crazy? It’s not. It’s basically the same concept as zucchini or pumpkin. It adds moisture to the pumpkins but the flavor remains rather subtle. And both canned butternut squash and pumpkin are available nearly all year long.
If you can’t find either, you can make your own puree from scratch as well. An alternative is also using canned sweet potatoes. While I haven’t tried them in this recipe, it could work as a substitute.
Best Gluten-Free Double Chocolate Muffins
- Are gluten, grain, and dairy-free
- Paleo and refined sugar-free
- Perfect for breakfast or snack
- Easy to make and delicious
How To Make Great Gluten-Free Muffins?
When it comes to grain free and paleo baking, you can go the pre-made flour route, or you can become your own alchemist and have creative freedom. I prefer the latter. And for this recipe, I went with fine almond flour and just a bit of coconut flour. While there are many flour combinations for muffins, in my blog included, I find almond flour to be my top choice for baking.
I not only prefer fine almond flour because it works well in baking, but because it is nutrient-dense.
Ingredients for Best Grain Free Double Chocolate Muffins
- Almond Flour
- Dutched Cocoa Powder
- Coconut Flour
- Cardamom (optional, if you have it)
- Baking soda
- Pinch of Salt
- Coconut Oil
- Canned Pumpkin or Butternut Squash
- Almond Butter
- Chocolate Chips
Making Double Chocolate Muffins
Step 1. Preheat the oven to 350 degrees and prepare your top rack. Combine almond flour, cocoa powder, coconut flour, cinnamon, cardamom, baking soda, and salt in a medium bowl. Give the ingredients a quick stir.
Step 2. In a large bowl, combine eggs, coconut oil, honey, pumpkin or butternut squash, vanilla and almond butter and whisk until all ingredients are incorporated. Add in your dry ingredients and whisk well. Lastly fold in the chocolate chips with a spatula.
Step 3. Line or grease your muffin tin and fill muffin tin 3/4 of the way. I personally fill them all 1/2 way and go back and add the remaining batter to each, so that every muffin is roughly the same size.
Step 4. Bake muffins on the top rack for 23 minutes. Let cool completely (if you can).
* Muffins store well at room temperature in an air-tight container for 2-3 days.
FAQs + Top Tips
How Do You Sweeten These Chocolate Muffins?
There are a few options as far as sweetening these muffins. My top choices are honey and coconut sugar. Maple syrup would also be an option.
Is There A Keto Option?
If you want to go a step further and keep these muffins, low carb/keto, you could replace the honey or coconut sugar with a low carb alternative. There are also plenty of low carb/keto friendly chocolate chips on the market and online.
What Are The Best Allergy Friendly Chocolate Chips?
My favorite chocolate chips that are gluten, dairy, grain free, and soy free are these. But of course, you can feel free to use whichever chocolate chips you would like. Or alternatively, chocolate chunks would work as well, just as long as they’re not too big.
Should You Use Cacao Or Cocoa Powder?
Both work, but I’ve been finding I gravitate towards Dutched Cocoa Powder as it works really well in baking but cocoa is a perfectly fine substitute and is more nutrient-dense than cocoa powder. If you’re using
How To Keep Muffins Moist?
The combination that I find works best in these muffins is using 1/2 cup of either canned pumpkin or butternut squash and 1/4 cup almond butter. They provide enough moisture to the muffins but they don’t take on the taste of either. What you end up tasting throughout is chocolate, chocolate, and more chocolate!
More Muffin Recipes You May Like
- 1 cup almond flour
- 1/4 cup dutched cocoa powder
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1/4 tsp cardamom (optional, if you have it)
- 1/2 tsp baking soda
- pinch of salt
- 1/4 cup melted coconut oil
- 1/4 cup honey or coconut sugar
- 1/2 cup canned pumpkin or butternut squash
- 4 eggs at room temperature
- 1 tsp vanilla
- 1/4 cup almond butter
- 2-4 tbsp chocolate chips
1. Preheat oven to 350 degrees and prepare your top rack. Combine almond flour, cocoa powder, coconut flour, cinnamon, cardamom, baking powder and salt in a medium bowl. Give the ingredients a quick stir.
2. In a large bowl, combine eggs, coconut oil, honey, pumpkin or butternut squash, vanilla and almond butter and whisk until all ingredients are incorporated. Add in your dry ingredients and whisk well. Lastly fold in the chocolate chips with a spatula.
3. Line or grease your muffin tin and fill muffin tin 3/4 of the way. I personally fill them all 1/2 way and go back and add the remaining batter to each, so that every muffin is roughly the same size.
4. Step 4. Bake muffins on the top rack for 23 minutes. Let cool completely (if you can).
1. You can sweeten these muffins with honey, coconut sugar or maple syrup. For a keto/low carb option, you can use the equivalent in monk fruit syrup or any other sugar free substitute.
2. To keep the muffins moist, you can use sweet potato, butternut squash or pumpkin. I find pumpkin to be the most flavorful without the obvious pumpkin flavor.
3. Using fine almond flour is the best option for baking.
4. Muffins store well at room temperature in an air-tight container for 2-3 days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 59mgCarbohydrates: 19gFiber: 4gSugar: 12gProtein: 6g