• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Dairy-Free
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

Chocolate Chip Muffins (dairy-free!)

March 26, 2019 by Rachael Ng Leave a Comment

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.

Yield: 9 Standard Muffins

Chocolate Chip Muffins

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.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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

Recommended Products

The post contains affiliate links, which allow me to continue running Sugared & Stirred. Thank you for your support!

  • Whole Wheat Pastry Flour
    Whole Wheat Pastry Flour
  • Organic Coconut Sugar
    Organic Coconut Sugar
  • Tulip Cupcake Liners
    Tulip Cupcake Liners

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 337 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 46mg Sodium: 247mg Carbohydrates: 53g Fiber: 5g Sugar: 17g Protein: 9g
Calculated nutrition information isn't always accurate.
© Rachael Ng | Sugared & Stirred
Category: Breads

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Breads, Dairy-free, Gluten-free, Vegan Tagged With: applesauce, chocolate chips, coconut oil, coconut sugar, dairy-free, muffins

Previous Post: « Gluten-Free Healthier Banana Nut Bread
Next Post: Grain-Free Orange Brownies (dairy-free!) »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, better-for-you treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and simple desserts that you can enjoy, in moderation, no matter your goals! So go ahead, eat the cookie. Slice the cake. Enjoy your life!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

Something is wrong.
Instagram token error.

top reader favorites!

  • Chocolate Peppermint Cookie Cups (vegan)
  • Peanut Butter Blossoms with Chocolate Ganache (DF)
  • Soft & Chewy Confetti Cookies (DF)
  • Marshmallow Hot Cocoa Cookies (DF)
FeedFeed

Footer

Something is wrong.
Instagram token error.

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2019 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.