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Gluten free chocolate chip muffins are perfect for snacks. Finally a healthy chocolate muffin so delicious you won’t notice that they’re dairy, gluten and refined-sugar free.

Gluten Free Chocolate Muffins

Gluten free chocolate chip muffins

If I admit to something do you promise not to judge me? 

Alright well I am just going to tell you anyway.

When I originally wrote this recipe, I had a plate of chocolate crumbs sitting next to me on my desk.

You see as soon as I sat down to write it, I remembered that I still had one muffin lurking in the freezer waiting for me to devour it.

It may or may not be a selfish coincidence that my big boy, who also loves these gluten free double chocolate muffins, was asleep at the time, hence eliminating the need to share.

Does that make me a bad Mum?

Why make these this gluten free chocolate muffin recipe?

I know there are a lot of gluten free muffin recipes out there but this one really is like nothing else you’ve tasted. 

  1. Chocolate, so much chocolate – you can leave out the chocolate chunks or choc chips if you like and they are still deliciously chocolatey. 
  2. No weird ingredients – some gluten-free recipes have odd ingredients you have to search for. Not these ones. You’ll find all the ingredients (below) at your local grocery store. They use almond meal (or almond flour) instead of a gluten-free flour mixture which can sometimes be hard to find. 
  3. Texture – they’re super fluffy muffins with a deliciously moist crumb. Not dry and crumbly like some gluten free baking. 
  4. Simple to make – you just need one large mixing bowl and a spoon to make these gluten-free double chocolate muffins.
  5. Healthy – if you’re looking for healthy snack or lunchbox recipes that still feel like a treat then these are for you. We love almond meal in baking to boost the protein and fat.

Trust us. 

They’re sure to become a new favorite. 

We have extended family members with celiac disease and these muffins feature in their regular baking routine. 

Gluten free chocolate chip muffins via www.clairekcreations.com

Well you really can’t judge me until you’ve tasted one of these for yourself.

It all started when a lovely mother’s group friend gifted me 12 bags (yes 12!!) of almond meal.

It was really close to its used by date and she figured I would get more use out of it.

I’m a freezer addict so jumped at the haul and had a freezer-full of almond meal for at least a month but I also used it up in lots of delicious recipes, these muffins being one of them.

What do you need to make gluten free chocolate muffins

To make these gluten-free chocolate muffins, you will need just a few simple ingredients: 

  • Ripe bananas – mashed
  • Eggs – at room temperature
  • Coconut oil – can also be substituted for olive oil or melted butter
  • Pure maple syrup – can also use honey or rapadura sugar or coconut sugar
  • Vanilla extract – here’s how to make your own vanilla extract
  • Almond meal – also called almond flour (this could be substituted with gluten-free flour but it won’t be quite as tasty)
  • Cacao powder – alternatively use unsweetened cocoa powder
  • Baking soda – aka sodium bicarbonate
  • Salt – I use Celtic sea salt
  • Dark chocolate – chopped. Use the best quality you can get. Alternatively use dark chocolate chips or milk chocolate. You can leave these out. 

These healthy chocolate muffins are gluten, dairy and refined-sugar free

But don’t let that put you off if you’re in the mood for a good, rich, chocolate muffin – you’ll never know those food groups are missing.

They’re dense and rich and light at the same time (can they be dense and light? I say they can).

I used super-dark, high-quality chocolate in mine and just a little chocolate rather than the half a cup suggested, seeing as my 2 year old at the time was going to get one too.

He devoured it. 

This kid loves chocolate like his Mumma.

I’ve since made them without added chocolate and they still have a rich chocolate flavor.

Gluten Free Chocolate Muffins - healthy and delicious!

How to make gluten-free chocolate chip muffins

There are no fancy steps to make these gluten-free muffins.

All you need to do is combine all the wet ingredients then add them to a large mixing bowl where you’ve already mixed up the dry ingredients. 

Stir it all together until it’s just combined and then divide the muffin batter into a muffin pan lined with muffin liners. 

The best gluten free chocolate muffins you’ll ever make can be kept in an airtight container for a few days or frozen.

We pop them frozen into lunchboxes in the morning and they’re nicely thawed by lunchtime. 

Gluten free chocolate chip muffins via www.clairekcreations.com

They also freeze perfectly.

I just threw them all in a container and straight in the freezer then leave them out on the bench for a couple of hours to defrost (or in the case of the one I just devoured, wrapped it in a napkin and microwaved it for 25 seconds).

I try and keep a decent supply of recipes like this in the freezer for snacks and lunchboxes (there are some more delicious freezer-friendly muffin recipes below for you).

Questions

Can you taste the coconut oil in this gluten free muffin recipe

I can guarantee you no you can’t taste the coconut oil. I have one child who hates the stuff and is very taste-sensitve and has never noticed. 
You can use melted butter or olive oil in its place if you’re concerned. 
Just don’t use vegetable oil. 
That stuff is NOT great. 

Can you use different sugar

We like to use rapadura sugar as it’s unrefined and has a lot of nutrients retained. If you can’t get it or don’t want to use it, brown sugar or organic cane sugar would also work. I wouldn’t advise using unsweetened apple sauce as it will change the texture too much. 

Can you use white chocolate chips

You could if you wanted to but it would change the flavour a little. If you like white chocolate, go for it. 

Gluten free chocolate chip muffins via www.clairekcreations.com

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Gluten free chocolate chip muffins

Gluten free chocolate chip muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 2 large ripe bananas, mashed
  • 2 free-range eggs
  • 1/4 cup coconut oil, melted (or butter) I also made these the second time with olive oil and they were just as good
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 1/2 cup almond meal
  • 1/4 cup cacao
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup finely chopped, best-quality dark chocolate

Instructions

  1. Preheat the oven to 160C(320F) fan-forced and line a muffin tin with liners (or use a greased silicone baking tin).
  2. Place the mashed banana in a big bowl and stir in the eggs, coconut oil, maple syrup and vanilla.
  3. In another bowl, stir together the almond meal, cacao, baking soda and salt.
  4. Stir the dry ingredients into the wet then fold in the chocolate.
  5. Divide the batter between the 12 holes of the tin and bake for 25-30 minutes or until a cake tester inserted in the middle comes out clean.
  6. Transfer to a wire rack to cool.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 349Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 14gCholesterol 33mgSodium 219mgCarbohydrates 28gFiber 5gSugar 17gProtein 8g

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