Sometimes you just need a simple and quick chocolate chip muffin. I mean, what’s better than biting into a fluffy, moist muffin loaded with melted chocolate chips?! Not a lot. That’s what.
And these muffins are all of that and more since they’re sweetened with low GI coconut sugar (which doesn’t taste like coconut!) and unsweetened applesauce! Coconut sugar acts a bit like brown sugar, which is why these muffins take on that delicious caramel-like color.
You can play around with this recipe, adding more or less chocolate, adding nuts, changing up the spices, or even making them vegan or gluten-free (see my notes below). Quick breads, like these muffins, are easy to manipulate, so have fun! And, as always, happy baking.
Chocolate Chip Muffins
These chocolate chip muffins are ultra fluffy and loaded with chocolate! They're made free of dairy + sweetened with low GI coconut sugar and unsweetened applesauce.
- 2 eggs, room temp
- 1/2 cup coconut sugar
- 1 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk, room temp
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 3/4 + 1/4 cup dairy-free chocolate chips
- Preheat your oven to 350°F and line a muffin pan with 9 liners or spray with olive oil. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
- In a medium bowl, whisk together the eggs and coconut sugar. Add the applesauce, almond milk, coconut oil, and vanilla extract, mixing until ingredients are well combined; set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently fold the wet ingredients into the dry until nearly combined. Add 3/4 cup of the chocolate chips, gently mixing until no flour pockets remain.
- Divide the batter into the 9 prepared muffin wells, filling them nearly to the top, and sprinkle with chocolate chips. Bake at 350°F for 15-20 minutes or until a toothpick inserted into a muffin comes out with a few crumbs.
- Allow the baked muffins to rest in the pan for 10 minutes before removing to a cooling rack. Enjoy warm! Store leftovers in an airtight container at room temperature.
I like using whole wheat pastry flour in my muffins as it lends to a fluffy, moist muffin. All-purpose flour will work just fine, or you could even use a mix of 1/2 regular whole wheat + 1/2 all-purpose
For Vegan: replace the two eggs with two flax eggs. Mix 2 Tbsp flaxseed meal with 6 Tbsp water. Allow to thicken for around 5 minutes.
For Gluten-Free: replace the flour and baking powder + baking soda with the following...
1/3 cup + 1 Tbsp white rice flour
1/3 cup + 1 Tbsp GF oat flour
1/2 cup tapioca starch/flour
1/4 cup almond flour
1 1/2 tsp baking powder
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Amount Per Serving: Calories: 337Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 247mgCarbohydrates: 53gFiber: 5gSugar: 17gProtein: 9g
Calculated nutrition information isn't always accurate.
How can i remplace the apllesauce??
Hi! The applesauce adds lots of moisture to these muffins. I have’t tried them with any substitutes, but you could add mashed banana, or even shredded zucchini (with the excess juice squeezed out), in place of the applesauce!
Not vegan 😅
Hi! All of my recipes are dairy-free not vegan. Check the “Notes” section of this recipe for the vegan egg replacer option – “replace the two eggs with two flax eggs. Mix 2 Tbsp flaxseed meal with 6 Tbsp water. Allow to thicken for around 5 minutes.”