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    Home » Recipes » Breakfast

    Double Chocolate Chip Muffins

    February 3, 2022 by Jess Italiano 4 Comments

    Jump to Recipe

    These double chocolate chip muffins are gluten-free, dairy-free, refined sugar-free, vegan and taste like the real deal. They are soooo fluffy and moist and remind me of the perfect bakery style muffin. If you are looking for a chocolatey, guilt-free indulgence, this is the recipe for you.

    Ingredients for double chocolate chip muffins

    • Dairy-free milk is used to loosen up the batter and provide moisture. I used oat milk, but you can use almond milk or whatever your preferred choice of dairy free milk is!
    • Maple syrup is the sweetener of choice here. I love using maple syrup in my baked goods when I want a recipe to refined sugar-free
    • Vegetable oil is used just to add a bit of moisture to these muffins
    • Oat flour is my choice of gluten free flour. I love Bob's Red Mill Gluten Free Oat Flour, which you can get on Amazon!
    • Unsweetened cocoa powder is needed to make these muffins super chocolatey. Make sure to use regular cocoa powder, NOT dutch processed
    • Baking soda gives these muffins a beautiful rise. They react with the cocoa powder in this recipe
    • Salt is a flavor enhancer, so we added it here
    • Chocolate of course! You can use any type of chocolate you like here

    How to make oat flour

    If you don't have store bought oat flour, it is so easy to make your own. If you have a blender, food processor, etc., put the oats in and blend it all up until fine. I find that quick oats are easier to blend to a finer consistency, but old fashioned rolled oats work just as well!

    Safe substitutions

    Here are some safe substitutions you can use if you don't have any of the listed ingredients:

    • If you don't have maple syrup, you can sub equal parts honey.
    • If you don't have oat flour, you can sub equal parts of another gluten-free flour.
    • Do not sub the unsweetened cocoa powder with dutch processed cocoa powder. Baking soda, which is used in this recipe, reacts with an acid (AKA regular cocoa powder). Dutch processed cocoa powder starts with cocoa beans that are washed with an alkalizing agent. This agent washes away the natural acidity of the cocoa beans and therefore will not react with baking soda.

    Other muffin recipes you may like

    • Nutella Chocolate Chip Muffins
    • Blueberry Muffins
    • Pumpkin Chocolate Chip Muffins

    Double Chocolate Chip Muffins (GF/DF/V)

    2 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 23 mins
    Total Time 33 mins
    Course Breakfast
    Servings 6 jumbo muffins

    Ingredients
     

    • 1 cup (240 mL) non-dairy milk almond milk, oat milk, etc.
    • ¾ cup (200 mL) maple syrup
    • 3 tablespoons vegetable oil
    • 2 cups (180 grams) oat flour finely ground
    • 1 cup (80 grams) unsweetened cocoa powder
    • 1 tsp baking soda
    • ¼ tsp salt
    • 1 cup (180 grams) chocolate chips/chopped chocolate

    Instructions
     

    • Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a muffin tin with liners. Set aside.
    • In a large bowl, whisk together the milk, maple syrup and vegetable oil. Add the oat flour, cocoa powder, baking soda and salt and whisk until a batter forms.
    • Add the chocolate and fold until evenly incorporated. Spoon the batter into the muffin liners until ¾ of the way to almost full.
    • Bake for 23-25 minutes for jumbo muffins or 16-18 minutes for regular-sized muffins. A toothpick inserted into the center will come out clean. Let cool for 5 minutes in the pan, then remove them onto a baking sheet to cool completely.
    Keyword Muffins
    Tried this recipe?Let us know how it was!
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      Recipe Rating




    1. E

      February 12, 2022 at 4:09 pm

      2 stars
      They didn’t cook and came out really dry, not sure what I did wrong.

      Reply
      • Jess Italiano

        February 12, 2022 at 8:39 pm

        Hi there - I'm sorry to hear this recipe didn't work for you! Baked goods that are dry are typically from too much flour/over baking. Did you measure out the flour by weight or did you use measuring cups? Using measuring cups typically leads to adding too much flour.

        Reply
    2. Jaidyn

      March 05, 2022 at 11:02 am

      Hi do you know what the calories are?

      Reply
      • Jess Italiano

        March 06, 2022 at 12:47 pm

        Hi Jaidyn! I don't like to provide calories because it really depends on what products/brands you use, whether or not you weigh your ingredients, etc. Sorry!

        Reply

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    Thank you so much for visiting my dessert blog. I'm Jess, and as you can probably tell from the name, I LOVE to bake. I grew up on a perfect little street, Sturbridge Circle, which is where my love for baking truly began. So it seemed only fitting that my blog should be named after the place where it all started. Come bake with me!

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