Dairy Free Chocolate Muffins
Moist, fluffy and irresistible, these homemade dairy free chocolate muffins taste just like chocolate cake! And you’ll never guess they’re made with healthier swaps like applesauce and whole wheat flour. Easy to make and filled with chocolate chips, these double chocolate muffins are ones both kids and adults will love.
Calling all chocolate lovers!
Grab those mixing bowls and meet me in the kitchen to make these incredible dairy free double chocolate muffins.
Fluffy, moist and packed with juuust the right amount of chocolate chips, these delicious little bites make for the most perfect afternoon snack.
Especially, especially, when served warm from the oven topped off with a smear of creamy peanut butter. SO. DARN. GOOD.
But. We haven’t even gotten to the best part yet.
They taste like you’re eating chocolate cake and yet are secretly filled with healthier ingredients like applesauce, white whole wheat flour and maple syrup.
Enjoy em’ for snacking, enjoy em’ for dessert, enjoy em’ for breakfast. Any which way, you cannot go wrong.
How To Make Dairy Free Chocolate Muffins
So, let’s talk about how these simple muffins go down.
Combine the dry ingredients. First up, we’ll whisk together some white whole wheat flour, cocoa powder, baking powder, baking soda and salt.
Whisk the wet ingredients. In another bowl, we’ll combine some applesauce, maple syrup, almond milk, avocado oil, vanilla and an egg until smooth.
Mix em’ together. The two get folded together and then we’ll gently add in some chocolate chips.
Scoop and bake. We’ll divide the batter in lined muffin tins and then bake until a toothpick comes out mostly clean.
Let’s Talk Substitutions
- All-purpose flour will work just fine in place of the white whole wheat flour.
- However, I have NOT tested these with regular whole wheat flour (versus the white whole wheat). So I can’t say how they will turn out.
- You can absolutely use honey in place of the maple syrup OR use a combination of the two. Just be sure to stick with the same total amount.
- Finally, you can use a different non dairy milk in place of the almond milk.
Tips & Tricks
- Let’s talk about measuring out your flour. Fluff it in the bag, then scoop into your measuring cup with a spoon and level off. If you dunk the cup directly into the container you’ll likely use too much.
- When measuring out your applesauce, use a dry measuring cup. It won’t level off correctly in a liquid one.
- When testing your muffins for doneness, keep in mind the toothpick likely won’t come out completely clean thanks to the melted chocolate chips. Additionally, a few loose crumbs attached is completely fine.
How To Store
Let the muffins cool completely then proceed with one of the following.
Counter: Place a piece of paper towel in the bottom of an airtight container, then add the muffins in a single layer. Top with another piece of paper towel then cover and keep at room temperature for 2 to 3 days.
Freezer: Place the muffins in an airtight baggie or container and freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy.
With either method, I highly encourage re-warming slightly before serving for best flavor and texture!
Additional Dairy Free Muffins You Might Enjoy:
- Dairy Free Banana Chocolate Chip Muffins
- Dairy Free Pumpkin Muffins
- Dairy Free Chocolate Chip Muffins
- Healthier Pistachio Muffins
- Pumpkin Gingerbread Muffins
- Dairy Free Lemon Poppy Seed Muffins
- Coconut Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Dairy Free Chocolate Muffins
Moist, fluffy and irresistible, these homemade dairy free chocolate muffins taste just like chocolate cake! And you’ll never guess they’re made with healthier swaps like applesauce and whole wheat flour. Easy to make and filled with melt-y chocolate chips.
- 1 cup plus 2 tablespoons white whole wheat flour
- ½ cup plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 large egg
- ¾ cup unsweetened applesauce, at room temperature
- ½ cup pure maple syrup
- ⅓ cup unsweetened almond milk
- ⅓ cup avocado oil (or another neutral oil)
- 1 ½ teaspoons vanilla extract
- 1 cup dairy free chocolate chips or chunks
- Preheat the oven to 375ºF. Line a 12-cup muffin pan with liners and set aside.
- Whisk together the white whole wheat flour, cocoa powder, baking powder, baking soda and salt in a large bowl.
- In a medium bowl, whisk together the egg, applesauce, maple syrup, almond milk, oil and vanilla extract until well combined. Add to the bowl with the dry ingredients and mix until just combined.
- Gently fold in the chocolate chips (it will be a thicker batter), then divide the batter evenly in the prepared muffin tins, filling each about ¾ to almost all of the way full.
- Bake for about 15 to 17 minutes, or until a toothpick or cake tester inserted into the middle comes out mostly clean.
- Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 243mgCarbohydrates: 22gFiber: 1gSugar: 18gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
These were delicious! Thank you for sharing this recipe. I made the recipe exactly as you had written it down, and it turned out very well and they were so easy to make.I will definitely be making these again :).<3
So happy to hear this Nomi! Thanks so much for taking the time to let me know 🙂
These came out absolutely incredible! I made the chocolate version and made another batch where i omitted the cocoa and chocolate chips and added blueberries instead. This is my new go to recipe.
I absolutely love this – totally made my day 🙂 Thanks so much for letting me know Diana!!
These were amazingly good and so moist. It was a little bit hardnto tell when they were done because the chocolate chips had melted and made it appear that the interior was still liquid. They are best the second day. So make plenty so that you have extra for once they have cooled down completely. I did two substitutions. One was done out of curiosity to see if it would even work and the other one out of need. I’m allergic to avocado and most other oils so I used safflower oil. I know it’s not necessarily the best oil out there. But it is one of the better ones for me. I also used water instead of any kind of milk. That’s the part I wanted to see if it would work or not. I don’t do dairy. And I don’t usually have the other types of milk around. I’m not going to make those milks either. I know myself. LOL Thanks so much, Ashley, for making such a wonderful recipe!
I’m so happy to hear you enjoyed them Jeannie! Thanks for taking the time to let me know. And that’s great to know about the water – good for whenever I accidentally run out of almond milk, etc. 🙂
can we substitute egg with something else
I haven’t tested it without the egg so it’s hard to say. You could try using a flax egg or maybe adding some more applesauce but I’m not 100% positive how it will turn out!
I don’t usually bother reviewing recipes but this one is fabulous. I did use a white unbleached flour, which might have helped with making it so soft and tender, but just wow.
This made my day! Thanks so much for letting me know Meredith 🙂
I checked and white whole wheat and regular weigh the same amount! They turned out just fine with regular. Delicious recipe! I’m going dairy free while breastfeeding and I’ve been craving baked goods (and cheese, but that will come later.)
Oh I love this! So happy to hear you enjoyed them! And thanks for sharing about making with regular whole wheat – that’s great to know.
I made these and they were perfect! I love cake and I love these muffins ❤️ An awesome substitute and so easy to make! No mixer needed!
Yes! I love this 🙂 Thanks so much for letting me know Mary Ellen!
I’ll take a batch of these fluffy muffins with an extra big slathering of peanut butter! These look seriously delicious!
Wow these muffins sound, and look delicious! I’m intolerant to dairy so I’m always looking for dairy free recipes, especially if they look as good as these! xo
Lots of wholesome ingredients in these chocolate loaded muffins! I would definitely have one more without guilt 🙂