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–+ servings

Gluten-Free Chocolate Muffins with Apples

Gluten-free,dairy-free, Whole food plant-based
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Course Breakfast, Dessert, Snack
Servings 14 small muffins (or 6 large)
Calories 154 kcal

Ingredients
 

Dry Ingredients

  • 2 cups oat flour
  • ½ cup unsweetened cocoa powder
  • ¼ cup coconut sugar (or substitute brown sugar, cane sugar, or date sugar)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup canned pumpkin purée or sweet potato (pumpkin used here)
  • ½ cup unsweetened applesauce (store-bought is fine—just no added sweetener)
  • ⅓ cup unsweetened non-dairy milk (almond, oat, or soy; almond used here)
  • ¼ cup unsalted almond butter or other nut/seed butter (cashew butter used here)
  • 2 tablespoons brewed coffee (espresso works well)
  • ½ cup non-dairy chocolate chips plus extra for topping

Tips

    Molly’s Tip: Measure dry ingredients over wax paper so spills can easily be poured back—nothing wasted!
    Try using my simple applesauce recipe for the best flavor!
  • Preheat oven to 375°F (190°C) and line a muffin pan if needed. This recipe makes about 14–15 small muffins (approximately 2.5 inches in diameter).
  • In a large mixing bowl, whisk together all dry ingredients.
  • In a separate bowl, stir together the wet ingredients. Pour the wet mixture into the dry ingredients and stir until a thick batter forms. Fold in the chocolate chips.
  • Spoon the batter evenly into the muffin pan and sprinkle a few chocolate chips on top of each muffin. Try to smooth off the top of the muffin so it looks a little prettier and can accept frosting easier if desired.
  • Place the pan in the oven and immediately reduce the temperature to 355°F (180°C).
  • Bake: 12 minutes for smaller muffins or 15-18 minutes for regular-sized muffins. Muffins are done when a toothpick inserted comes out clean, or when the tops are firm with a slight bounce.
  • Let cool in the pan for 10 minutes, then transfer to a cooling rack.

Instructions

    Molly’s Tip: Measure dry ingredients over wax paper so spills can easily be poured back—nothing wasted!
    Try using my simple applesauce recipe for the best flavor!
  • Preheat oven to 375°F (190°C) and line a muffin pan if needed. This recipe makes about 14–15 small muffins (approximately 2.5 inches in diameter).
  • In a large mixing bowl, whisk together all dry ingredients.
  • In a separate bowl, stir together the wet ingredients. Pour the wet mixture into the dry ingredients and stir until a thick batter forms. Fold in the chocolate chips.
  • Spoon the batter evenly into the muffin pan and sprinkle a few chocolate chips on top of each muffin. Try to smooth off the top of the muffin so it looks a little prettier and can accept frosting easier if desired.
  • Place the pan in the oven and immediately reduce the temperature to 355°F (180°C).
  • Bake: 12 minutes for smaller muffins or 15-18 minutes for regular-sized muffins. Muffins are done when a toothpick inserted comes out clean, or when the tops are firm with a slight bounce.
  • Let cool in the pan for 10 minutes, then transfer to a cooling rack.

Notes

Storage:
  • Once muffins are completely cool, store in an airtight container
  • Room temperature: up to 3 days
  • Refrigerator: up to 5 days
Freezing:
  • These muffins freeze really well

Nutrition

Calories: 154kcalCarbohydrates: 23gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 171mgPotassium: 197mgFiber: 3gSugar: 7gVitamin A: 2045IUVitamin C: 1mgCalcium: 61mgIron: 2mg
Tried this recipe?Let us know how it was!