These grain free, dairy free chocolate muffins pack a protein punch and taste more like brownie bites than muffins. The best part? Less than half a teaspoon of added sweetener and oil per muffin!
I’ve said this a few times since we’ve gone gluten & dairy free that I’m grateful for the gluten free, vegan, and paleo diets. They’ve all helped me cobble together a new way of eating. One of the things I’m most grateful for, though, is the discovery of almond meal.
Almond meal is brilliant. It’s full of healthy fats and proteins, lends a subtle sweetness, and I don’t feel the tiniest bit bad about eating it. And these muffins? Yes, they’ve got chocolate in them, but I don’t feel one bit bad about eating them either.
I’ll be honest, they almost taste like brownie bites. They’re SO good. The magic thing? Other than what’s in your chocolate chips, there are only 3 Tbsp of coconut oil in them for added (healthy) fats and only 3 Tbsp of pure maple syrup in them for sweetener. That works out to 3/8 of a teaspoon each per mini muffin, folks. If you make standard-size muffins, you’re still only looking at 1 1/8 tsp. Most muffin recipes I know (and love) have far more added fat and sugar. With these, you’re really only eating wholesome ingredients, other than the few chocolate chips. I can feel good about that.
And for a lazy Saturday morning or a sweet snack or treat? Perfection.
A few notes (updated):
These freeze beautifully. I make mini muffins because they’re the perfect size for Sophie to manage, but there’s no reason these wouldn’t work in a standard sized muffin tin. You’ll simply need to increase the baking time (see notes in the recipe).
I’ve found the best price of almond meal at Trader Joe’s. These days I mostly use Honeyville blanched almond flour which has a much finer grain and gives these more of a traditional puffed look. Either will work!
This is our mini muffin pan. We use it weekly and LOVE it. Easy to clean, nonstick, and makes the best bite-sized muffins!Print
These freeze beautifully. Feel free to swap out the chocolate chips for some chopped nuts or dried cherries.
- 1 1/2c almond meal
- 1/4c unsweetened cocoa powder*
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/4c almond milk (I use unsweetened–plain or vanilla)
- 3 Tbsp coconut oil, melted
- 3 Tbsp pure maple syrup
- 1 tsp vanilla
- 1/4 tsp almond extract
- 1/2c chocolate chips* (optional)
- In a medium bowl, whisk together almond meal, cocoa powder, baking powder, and salt. In a small bowl, whisk together eggs, almond milk, coconut oil, maple syrup, vanilla, and almond extract, if using. Stir wet ingredients into dry ingredients until well blended. Fold in chocolate chips, if using.
- Line a mini muffin tin** with liners or spray with nonstick spray. Fill muffin cups with batter. If you want smooth tops, wet the tips of your fingers and smooth out the batter (I never do this step–I don’t mind crackly tops).
- Bake at 350 degrees 18-25 minutes (mine were done at exactly 20 minutes).
- Allow to cool and enjoy!
*Gluten & Dairy Free Notes: I use Hershey’s unsweetened cocoa powder and Enjoy Life or Trader Joe’s brand semi-sweet chocolate chips. All are dairy and gluten free.
**For standard-sized muffins: you’ll fill 12 muffin cups. Bake for 25-30 minutes, or until done.