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

Sugared & Stirred

dairy-free. still delicious.

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

applesauce

Chocolate Chip Muffins (dairy-free!)

March 26, 2019 by Rachael Ng 4 Comments

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: 337Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 247mgCarbohydrates: 53gFiber: 5gSugar: 17gProtein: 9g

Calculated nutrition information isn't always accurate.

© Rachael Ng | Sugared & Stirred
Cuisine: American / Category: Breads

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

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent 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 approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

A perfect crackly-topped brownie “pizza” slathered in chocolate cream cheese icing and topped with your favorite fruit! 🤎🫐🍑 Make this dessert for you or take it to your next small gathering - your friends/family will thank you 😉 Find the recipe at the link in my bio!
✨New!✨ Orange Sweet Crumb Cake is up on the blog! A moist and fragrant cake flavored with orange and almond extract 🍊 All topped with a sugary crumb and sweet glaze! Find the recipe at the link in my bio 🤗
The sun is shining and spring is on the way (pleassse let there be no more snow) but Guinevere and I are still in the mood for homemade hot cocoa ☺️☕️✨ With only 4 ingredients, my go-to recipe takes only a few minutes. And you can customize it with your favorite milk (I prefer oat milk)! I sweeten mine with agave, but regular sugar will work as well - just sweeten it to taste 🤎
Behind the scenes of every batch of cookies and nearly every photo shoot is at least one of my babies asking me for a snack, climbing up my leg (hi, Isaiah), or poking around my set 🥴😅 Parenthood is chaotic. So cheers to all the moms and dads who spend their free time pursuing other ambitions. I see y’all. 🍻
@foodtographyschool starts in TWO days!! Eek! 🙌🏼 If you’re looking to improve your food photography and styling + you’re ready to turn your photography into a business, then you will absolutely benefit from the Foodtography course!
Pillowy soft Lofthouse-style Sugar Cookies with Strawberry Frosting 🍓✨ For maximum softness, bake these up the day before, store them in an airtight container, and then frost them! If you like Lofthouse cookies, you will love these! ❤️
I baked up a batch of my Tahini Spelt Chocolate Chip Cookies this morning and got a little carried away testing out different sizes (and rolling some in sesame seeds!) 😅 I LOVE the way the variety looks in this shot and I can’t wait to bake these again and update my old blog photos soon 📸 You can find the recipe, along with the original iPhone photos, on the blog!
You don’t need a fancy set up to take beautiful food photos ✨ Good lighting, scrumptious food, and a little (okay, A LOT) of editing go a long way. I didn’t even have a DSLR until 2019 - I shot with an iPhone and STILL landed paid clients and had my photos featured on large accounts (like @food52). My two biggest pieces of advice?
Photographer friends! Are you signed up for the free @foodtographyschool master class today? I want to know! I chose to dive in and take my photography more seriously (goodbye, iPhone photos 👋🏼) after taking TWO of Sarah’s master classes back in 2019 - I clearly couldn’t get enough 😅 I was totally hooked and knew after the master classes that taking the @foodtography course would help me tremendously. And it did!

Top Recipes

  • Rocky Road Brownie Cookies (dairy-free)
  • Brownie Fruit Pizza (dairy-free)
  • Orange Sweet Crumb Cake (dairy-free)
  • Chewy Black Sesame Olive Oil Cookies (dairy-free!)
  • Chocolate Sheet Cake with Dark Chocolate Frosting (DF)

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 · Foodie Pro & The Genesis Framework