Chocolate muffins, sprinkled with additional chocolate chips that are so incredibly moist thanks to a healthy, secret ingredient: applesauce. Not to mention these are wheat, dairy, egg, soy, peanut and tree nut free, making them gluten-free, vegan and top-8-free!
As a food blogger, I’m torn. I want to share healthy meals with you to help you keep your New Year’s resolutions. And, for some of us–these aren’t New Year’s resolutions, but health mandates that require we give up certain ingredients (lookin’ at you, EOE).
Yet, my heart is also screaming “IT’S ALMOST VALENTINE’S DAY–GIVE THEM CHOCOLATE!!” (And, by subsequently giving you guys chocolate, I get to eat chocolate too. It’s a win-win.)
That’s why this recipe is perfectly timed. It’s a healthy version of the sinful double chocolate muffins, but without the top eight allergens, gluten and it uses health-i-fied (is that a word?) ingredients like applesauce, agave and coconut oil.
I’m thinking of remaking these for Valentine’s morning, because what better way to show someone you love them, than by starting their day off with chocolate? But, also making it healthy, showing them you want them around for a loooong time.
Satisfy your January/responsible side with this recipe as well as indulge your February/sweet side.
- 3 tsp Ener-G egg replacer
- 1 cup applesauce
- 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
- 1/3 cup brown sugar
- 1/4 tsp salt
- 1 and 1/2 tsp baking soda
- 3/4 tsp xanthan gum
- 1/4 cup coconut oil
- 1/4 cup rice milk (original or vanilla will work) + 4 Tablespoons
- 1/2 cup unsweetened cocoa powder
- 1 and 1/3 cups gluten free flour (I recommend my recipe
- 1/3 cup dairy-free semisweet chocolate chips + more for topping
- Preheat oven to 375 degrees F and line 12 muffins with paper liners, or lightly grease.
- Stir applesauce, coconut oil, maple syrup/agave/honey, brown sugar, baking soda, salt.
- Stir in the rice milk and whisk once more.
- Add cocoa powder, egg replacer and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more rice milk. But it should be quite thick and NOT pourable – rather, scoopable.
- Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins (should be enough for between 11-12) and then sprinkle with a few more chocolate chips on top (optional but recommended).
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean, or it springs back when you lightly touch it. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days.
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Looking for more allergy-friendly muffin recipes? Check out some of my other favorites: