RECIPE: Chocolate Muffins

Funny story about these muffins – I created this recipe months ago, but when I went to type up the blog post, my notes got all jumbled together and I couldn’t figure out which trial was the one. I stared at four separate pieces of paper with jotted measurements and couldn’t figure it out! I was SO bummed! Last week I decided to revisit this recipe and took a guess as to which piece of paper held the winner, but also made a couple of simple adjustments. The house smelled amazing, they looked like muffins, and the taste test…

Willow: “Mom! Did you know you’re the best baker?”

I certainly wouldn’t go that far, but it’s always sweet to get a compliment from your child because they’re blunt + honest. Guess we figured these out!


These aren’t dry like many of the gluten-free muffins I’ve had and they’re not overly sweet…which means they’re ok for breakfast, right?

RECIPE: Chocolate Muffins
Inspecting for chocolate chips!

CHOCOLATE MUFFINS {gluten-free, soy-free, oil-free, oat-free, vegan}

Makes 9 muffins or 8 mini loaves

What you need:

  • 1 cup King Arthur Gluten-Free Multi-Purpose Flour*
  • 1 cup blanched almond flour
  • 1/2 cup coconut sugar
  • 2 Tablespoons cacao powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon Himalayan salt
  • 3/4 cups unsweetened plant milk (I’ve used almond and cashew)
  • 1 teaspoon apple cider vinegar
  • 2 flax eggs (2 TBSP ground flax + 6 TBSP warm water)
  • 1/2 TBSP blackstrap molasses
  • 1 teaspoon pure vanilla extract
  • 1/4 cup Enjoy Life mini chips

*This is my favorite all-purpose, gluten-free flour as it doesn’t contain any gums or chickpea flour (which can overpower baked goods).


How to:

  1. Preheat oven to 350° F and lightly grease your muffin pan or mini loaf pan.
  2. In a small bowl, prepare your flax eggs and set aside to thicken.
  3. Next, measure out your milk in a liquid measuring cup and add the 1 teaspoon of ACV. Mix and set aside.
  4. In a large mixing bowl, add all of the dry ingredients (except the chocolate chips) and whisk until incorporated – breaking up any clumps from the almond flour.
  5. Then add all the wet ingredients to the dry and mix until well combined. Fold in the chocolate chips.
  6. Using a spoon, fill the muffin cups about 1/2-3/4 of the way full. You can sprinkle extra chocolate chips on top, if you’d like.
  7. Bake for 18-22 minutes; you want the tops to spring back when touched and the toothpick test should come back clean.
  8. Allow to cool in the pan for at least 5-10 minutes, then transfer to a cooling rack.
  9. ENJOY!

Like a lot of baked goods, these are best the day they’re made. I recommend storing any leftovers in the fridge and warming them in the oven for the best flavor…or you can eat them cold.

RECIPE: Chocolate Muffins

RECIPE: Chocolate Muffins

RECIPE: Chocolate MuffinsIf you really want to take these muffins over the top, sneak 1/4-1/2 square of dark chocolate into each muffin cup while filling – you get a nice, melty, chocolate surprise in the center! I got that idea from my friend, Diana, and I can tell you first hand that it’s pretty fantastic.

You can also add a bit of cinnamon and/or espresso powder to the batter for a richer flavor.

RECIPE: Chocolate Muffins
We used 1/2 square of Theo 70% dark chocolate in each muffin. After sneaking the chocolate in there, be sure to top with more of the batter.


RECIPE: Chocolate Muffins

RECIPE: Chocolate Muffins

Thanks for stopping by!

14 thoughts

    1. She’s got a strong love for chocolate!! Haha!! My addiction has definitely been passed along to her. The surprise chocolate center is wonderful! Especially when they’re still warm! ❤


    1. I had a feeling you’d agree that these were suitable for breakfast 😉 But really, chocolate any time, right?! Thank you, Sophia! I love how much she enjoys being in the kitchen…I literally can’t do anything in there without her running to grab a chair to help me. ❤


    1. Double chocolate is always a good idea! I have no idea where this mini loaf pan came from, but I’m loving it! Thank you, friend!!! xo ❤


  1. Yes yes yes, these look perfect! Not overly sweet but abundant in chocolatey chunks and chips! And those perfect fluffy tops! I know the ‘Ahhhhhh which recipe version is the right one?’ feeling, and I always think my mind would be better at remembering but nope. Chocolate muffins healthy enough for breakfast, that definitely deserves best baker title Willow is right! And the cutest ❤

    Liked by 1 person

    1. Isn’t that the worst?!? I now have a notebook specifically for recipes, so it should keep me better organized…should. These were definitely inspired by Willow as her love for chocolate is stronger than mine I think. Always trying to get me to add more chocolate into everything and most of the time I just can’t argue with her! Thank you, Natalie!!! She makes baking/cooking so much fun! I look forward to the day when she fully creates her own recipes! xoxo ❤


  2. These look so good, Mandy! I love seeing Willow at work, sampling away 😉

    And I can totally relate to that recipe conundrum — happens to me all the time and all the loose pieces of paper drove me mad. I switched to keeping all recipes online, but of course id you’re disorganized, you’re disorganized 😀 So I had a lot of recipe measurements but no titles, and so on going on… I recently started keeping a notebook, and that feels much better somehow. I’m glad you figured the recipe out in the end.

    Liked by 1 person

    1. So glad to hear I’m not alone!! Haha!! that whole chaos forced me to start writing my notes in an actual notebook and so far it’s helping! Thank you so much, Audrey! ❤


  3. I LOVE all your recipes because your ingredients go right along with mine and I always have everything in my pantry! These look easy and delicious! Trying them out sometime!! And GUESS what i made AGAIN this morning for breakfast? Your pecan donuts!! Best batch yet…and the last 3 batches were pretty delicious. My brother came down for the day and he is GF so he loved them! Next time I’m making these for him

    Liked by 1 person

    1. No way?!?! Awww! That makes me so happy to hear! I’m glad your brother enjoyed them, too!! We really do seem to have similar taste buds/favorite ingredients…which is exactly why I love your recipes! I feel bad because my list has grown so much and I tend to get stuck on favorites. I need to sit down and prioritize my “to-make” list! Hope all is well with you, Anjali! Nice to hear from you! xo


  4. Ok, Mandy I’m so sorry I didn’t even know you posted these!!! As I’ve said before I never get your email updates anymore and I have been off IG so much I guess I missed you post about this 😦 Sorry! Anyways, CHOCOLATE! These are just gorgeous my friend! The texture looks absolutely perfect and sticking a piece of chocolate right in the center, hell yeah!! That’s what I’m talking about and Willow is just too precious for words. I really wish we lived closer together…can you imagine how much fun we’d all have in the kitchen….especially Olivia and Willow with all the baking we do, hahaha! Great recipe friend!!


    1. Seriously, NO sorries!!! I actually never posted them to IG…I completely forgot until Poppy shared a pic of them the other day. My mind has been all over the place and I’ve been so busy with getting my shop ready for a spring sale (and experimenting with new products) AND devoting pretty much every minute of the day with miss Willow. Thank goodness Josh is home today so I can catch up and breathe a bit!
      Thank you SO much!!! You can never have enough chocolate!!! And you know what these would taste really good with…your chocolate espresso ganache. I typed that while drooling! Ha!
      OMG!!!! YESSSSS!!! I seriously wish we lived closer, too….all the baking adventures, kiddos bonding, and we’d get to hang out in real life!! I’m not kidding when I say that I want to take a roadtrip your way….aaaahhh, maybe one day!!! Thank you, as always, for the kind words. You’re such an amazing friend. XOXO ❤


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