Description

These double chocolate chip muffins are rich, moist, and bakery-worthy, yet made with wholesome ingredients. Naturally sweetened and egg-free, they are easily adaptable to be vegan or gluten-free, making them a versatile treat for any occasion.

Ingredients

1 cup spelt flour (or white, oat, or gluten-free all-purpose flour)

1/2 cup unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup pure maple syrup (or agave or honey)

1/4 cup coconut oil (or vegetable oil or melted butter)

1/2 cup plain yogurt (dairy-free or regular)

1 tsp pure vanilla extract

1/2 cup dairy-free milk of choice

1/2 cup mini chocolate chips (plus more for topping)

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Instructions

Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, mix the maple syrup, coconut oil, yogurt, vanilla, and milk until smooth.
Pour the wet ingredients into the dry and stir just until combined. Do not overmix.
Fold in the mini chocolate chips gently.
Divide the batter evenly among 9 muffin cups, filling each about 3/4 full.
Top each muffin with a few extra chocolate chips.
Bake for 18–20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a gluten-free version, use oat flour or a gluten-free all-purpose flour blend.

Add 1 tsp of instant espresso powder for a mocha flavor.

Mix in chopped walnuts or pecans for extra texture.

Top cooled muffins with melted chocolate for a dessert-style treat.

Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 12g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg