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:
- Banana Carrot Muffins
- Healthier Pistachio Muffins
- Pumpkin Gingerbread Muffins
- Harvest Sweet Potato Muffins
- Orange Olive Oil Muffins
- Coconut Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 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