Satisfy your sweet tooth with these delicious & healthy gluten-free chocolate muffins! Quick and easy to make in less than 30 minutes, they’re the perfect treat for any time of day.
These gluten-free chocolate muffins have made a number of appearances in my house recently. Fluffy, tender and loaded with chocolate they are a favorite across all ages and a welcome treat any time of day.
Quick and easy to make, you can have a batch of these healthy gluten-free chocolate muffins out of the oven and cooling in less than 30 minutes. That’s less time than it would probably take you to run out and buy some, not to mention that when you make them yourself you know everything that goes in them.
What is the difference between a cupcake and a muffin?
There’s a fine line between what qualifies as a cupcake or a muffin. The truth is the main difference between the two is how much sugar and fat they have and how they are mixed. Cupcakes usually have more sugar and fat and often require creaming the two together in a mixer which results in a more cake-like texture when baked. Muffins on the other hand usually have less sugar and fat and are made using the same method as quick bread where the wet and dry ingredients are placed in separate bowls then combined together by hand to create a batter that bakes up with a coarser crumb.
In my mind I think a good muffin should be fluffy and not overly sweet. Unfortunately a lot of muffins fall into the overly decadent cake territory or swing in the opposite direction to health conscious but flavorless. These are happily in the middle, not overly rich with just the right amount of sweetness and a nice light texture. And because they're made with almond butter they have a bit of protein in them to help keep you satisfied.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Almond Butter - Unsweetened almond butter is what gives these muffins structure and their light fluffy texture.
- Coconut Oil - Use either refined or un-refined coconut oil.
- Eggs - Eggs provide the lift for these muffins.
- Coconut Sugar - The caramel-like flavor of coconut sugar pairs well with the chocolate in these muffins.
- Vanilla - A little vanilla enhances the chocolate flavor.
- Cocoa Powder - Use a good quality cocoa powder for the best flavor.
- Almond Flour - Use a superfine blanched almond flour, not almond meal.
- Baking Soda - For both lift and a fluffy texture.
- Chocolate - Use chocolate chips, chocolate chunks or even chopped chocolate to mix into the batter.
How to Make Gluten-Free Chocolate Muffins:
With just a few simple steps, you are only 30 minutes away from a batch of fluffy and tender bakery-style muffins everyone will enjoy!
- You start by pre-heating your oven and lining your muffin pan.
- Then in one bowl you place your dry ingredients (almond flour, cocoa powder, coconut sugar, baking soda) and in another your wet ingredients (eggs, vanilla, almond butter, oil) and stir each to combine.
- Then the two are mixed together until smooth at which point you’ll fold in some chocolate chunks and pour them into the prepared pan filling up the cups about ⅔rds full. (Folding in chunks of chocolate creates little pockets of melted chocolate with every bite.)
- The muffins will bake for about 18 minutes, or until puffed and set.
- While the muffins are at their best shortly after being made and cooled they will last in an airtight container at room temperature for 2-3 days.
These easy chocolate muffins are healthy enough to eat for breakfast, but taste just as indulgent as you'd expect for dessert. So treat yourself or someone you love to some homemade chocolate muffins this week!
More Paleo and Gluten-Free Chocolate Desserts:
Gluten-Free Double Chocolate Muffins
These paleo and gluten-free chocolate muffins made with almond butter are fluffy, tender and packed with chocolate.
Ingredients
- ½ cup/128g almond butter (unsweetened)
- 2 Tablespoons/30ml coconut oil, melted
- 4 large eggs
- ¾ cup/144g coconut sugar
- 1 teaspoon vanilla extract
- ½ cup/40g cocoa powder
- ½ cup/56g almond flour
- 1 teaspoon baking soda
- ⅛th teaspoon fine sea salt
- 5oz/142g chocolate chunks (divided use)
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with muffin cups. Set aside.
- In a large bowl, whisk together almond butter, coconut oil, eggs, coconut sugar and vanilla; set aside. In another bowl whisk together cocoa powder, almond flour, baking soda and salt. Add dry mixture to wet. With a rubber spatula, stir ingredients until batter is smooth. Stir in ⅔rds of the chocolate chunks reserving the other ⅓ for sprinkling on top.
- Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle reserved chocolate chunks. Bake until puffed, and a toothpick inserted in center of a muffin comes out clean, 18 to 20 minutes.
- Let cool 10 minutes in pan, then transfer muffins to a wire rack and let cool completely. Serve warm or at room temperature.
Notes
Muffins are best the day they are made but can be kept in an airtight container at room temperature for a two days.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Shea says
I just have to say, I bake a ton and have done gf baking for years. I've tried countless gf chocolate muffin recipes...this is the ONE. THANK YOU! I'm so excited <3 lol. I'll never look back.
Sylvie says
Glad to hear you enjoyed them!