Double Chocolate Chip Muffins

5 from 15 votes

This Double Chocolate Chip Muffins recipe is only 150 calories per muffin. It's loaded with cocoa and chocolate chips - a real treat for chocolate lovers!

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When you’re craving something chocolatey, try these Double Chocolate Chip Muffins. They’re made without any oil but with applesauce instead, but still loaded with double the chocolate flavor! Did you know that cocoa is the highest endorphin-producing food in the world?! This double chocolate chip muffin recipe is rich and indulgent but with a few healthy swaps to get the most out of that cocoa. It’s so easy to make a batch of these fluffy muffins with no special equipment!

Double chocolate chip muffins stacked on top of each other
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This double chocolate muffin recipe is so good. It’s made with healthy swaps like applesauce instead of butter and mixing in oat flour instead of just all-purpose white flour. Those little changes won’t have too much of an effect on making this an indulgent treat.

These muffins were delicious, moist and satisfied my chocolate cravings. I froze them and when I wanted one I would just microwave it. Excellent recipe. I didn’t have oat flour so I just subbed AP. But I’m going to try that next. Thank you!” – Jackie

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian & Nut free
Key Flavor: Chocolate
Skill Level: Beginner


  • Healthier Ingredients: My chocolate muffins are made with oat flour, applesauce, and maple syrup for a healthier twist that still delivers big on chocolate flavor.
  • Moist and Delicious: These double chocolate muffins are incredibly moist and packed with double the rich chocolate flavor. Extra gooey when warmed, and the chocolate in the middle gets melty.
  • Easy To Make: A one-bowl beginner-friendly recipe that’s easy to follow, simple to prepare, and bake. Great for kids who love to help too!
  • Free from Refined Sugar: Sweetened with natural maple syrup and unsweetened apple sauce. You won’t know the refined sugar is missing.

Ingredients to make double chocolate chip muffins

  • Flour: I used a mixture of half all-purpose and half oat flour made from rolled oats to make this recipe. If you don’t have oat flour to hand, it’s quick and easy to make your own. Or you can use all of one or the other flour.
  • Cocoa Powder: Cocoa powder adds a rich chocolate flavor. 
  • Baking powder & baking soda: Rising agents to get a nice and fluffy muffin
  • Salt: Salt enhances the overall flavors and helps to balance the sweetness.
  • Cinnamon: Cinnamon adds a warm and comforting spice flavor to complement the chocolate.
  • Milk: Milk provides moisture and helps to create a tender muffin crumb. You can use dairy or non-dairy milk.
  • Egg: To bind the dry ingredients together. You can make this recipe vegan by using a flax egg.
  • Unsweetened Applesauce: Applesauce adds moisture to the muffins and acts as a natural sweetener, and reduces the need for additional fats.
  • Maple Syrup: Using a natural sweetener like maple syrup imparts a yummy maple flavor but also reduces the need for refined sugars.
  • Vanilla: Vanilla balances the sweetness of the muffins and adds an aromatic appeal.
  • Chocolate Chips: Adds little bursts of chocolate flavors throughout the muffins, making them double chocolate chip muffins. You can adjust the quantity to your preference.

Popular substitutions & additions

  • Sweeteners: While maple syrup adds a unique flavor, you can use other liquid sweeteners like honey or agave syrup. Adjust the quantity to your desired sweetness level. 
  • Chocolate Variations: Experiment with different types of chocolate chips or chunks, such as dark chocolate, white chocolate, or even peanut butter chips.
  • Espresso Powder: For chocolate and coffee lovers, a teaspoon of espresso powder can greatly intensify the chocolate flavor in these muffins.
  • Crunchy twist: Consider adding chopped nuts like walnuts, pecans, or almond slivers for a crunchy texture and extra flavor.

How to make double chocolate chip muffin

  1. Measure the dry ingredients in a large bowl (all-purpose flour, oat flour, cocoa powder, baking powder, baking soda, salt and cinnamon).
  2. Whisk the dry ingredients together.
  3. In another large bowl, measure the wet ingredients (milk, egg, applesauce, maple syrup and vanilla extract).
  4. Now whisk the wet ingredients together.
  5. Next, pour the dry ingredients into the wet ingredients and gently stir together.
  6. Add in the chocolate chips. They may sink to the bottom, and that’s perfectly normal.
Process shots to show how to make the muffin recipe

Spoon the mixture into a muffin tin lined with parchment paper and bake them in the oven. You can fill the muffin liners pretty close to the fill line. I like adding a few extra chocolate chips on top since the others tend to sink down.

Batter transferred to the muffin tin

When they come out of the oven, you can let them rest in the muffin tin for a few minutes, but then allow them to cool on a wire wrack for best results. It will ensure that nothing gets stuck to the muffin liners. Then enjoy your double chocolate chip muffins -with a warm glass of milk, if I may suggest 😉

Muffins cooling on wire wrack

“They are really yummy!!! And while baking, my whole house smelled AMAZING! They are perfect when craving something chocolaty!” – MacKenzie

Tips for making the best chocolate muffins with chocolate chips

  1. Use parchment paper muffin liners for easiest removal. I always have these on hand, so no muffin batter sticks to the liner, and clean up is a breeze!
  2. Don’t over-mix the batter when combining the wet and dry ingredients. This will cause the muffins to come out tough or bake unevenly.
  3. Add chocolate chips on top. The double chocolate chip muffin batter will be somewhat thin compared to other muffin batters, so the chocolate chips may sink to the bottom. Be sure to add some on top after scooping into the muffin tin so they’re more evenly distributed.
  4. Replace applesauce with any other fruit puree. The applesauce gives it moisture and it’s used instead of oil or butter, normally found in muffin recipes. Feel free to switch to another fruit puree though like pumpkin puree or mashed bananas.

How to store chocolate muffins

Allow your muffins to cool completely to room temperature after baking. Store them in an airtight container or a resealable bag. If you prefer, wrap them individually before storing them. They’ll keep for 2 to 3 days at room temperature.

How Long Will Double Chocolate Chip Muffins Last In The Fridge?

If you want to keep them fresh for a longer period of time, store the muffins in the fridge. They will stay moist and delicious for up to 5 to 7 days when refrigerated.

Can I Freeze Healthy Double Chocolate Chip Muffins?

For longer storage, place the muffins in a freezer-safe airtight container or bag, making sure to remove excess air. They can be frozen for up to 2 to 3 months.

Reheating: To warm the gooey chocolate center, microwave the muffins in 10 to 15 second increments before enjoying.

Bite taken out of double chocolate chip muffin

Frequently asked questions

My muffins didn’t rise in the oven properly, what went wrong?

Muffins may not rise properly if your baking soda or baking powder is expired or if you overmixed the batter. Check the expiration dates on your ingredients, and when mixing, stop as soon as the ingredients are just combined.

Can I make mini muffins instead of regular sized ones with this batter?

Yes! You can make mini muffins. Simply adjust the baking time, as mini muffins will bake faster than regular ones. Start checking for doneness around 12-15 minutes. A toothpick inserted should come out clean.

How do you know when the muffins are done?

The muffins are done when the tops have risen and has some cracks across the top of them. Insert a toothpick into the center of a muffin; and if it comes out clean, they are ready. They take around 28 minutes to bake, but check them a few minutes before the time is up since every oven is different.

For more muffin and bread recipes

Double chocolate chip muffins on white surface

Make a batch of these double chocolate chip muffins next time you’re craving a chocolate treat. They have an indulgent taste without affecting that waste line too much. It’s a healthy treat made with easy healthy swaps.

If you’ve tried this healthy-ish feel good Double Chocolate Chip Muffins recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This Double Chocolate recipe was originally published on March 9, 2017. I’m re-sharing it with more step-by-step photos and a video tutorial. Here’s the original photo 🙂

Double cocolate chip muffins a tin

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Double Chocolate Chip Muffins

This Double Chocolate Chip Muffins recipe is only 150 calories per muffin. It's loaded with cocoa and chocolate chips – a real treat for chocolate lovers!
5 from 15 votes
Servings 12 servings
Course Dessert
Calories 155
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes




  • Heat oven to 375°F. Grease 12 muffin cups or line with baking cups.
  • In a large bowl, whisk the dry ingredients together: the flours cocoa powder, baking powder, baking soda, salt and cinnamon
  • In another large bowl, mix the wet ingredients together: the milk, egg, applesauce, maple syrup and vanilla extract.
  • Slowly pour the dry ingredients into the wet ingredients and mix together without over-mixing. Fold in the chocolate chips.
  • Spoon the mixture into the prepared muffin tin filling all the way to the top. It will fill 12 muffin cups.
  • Bake for 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool for a few minutes before removing from pan. Serve warm.


Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months. 
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of regular milk, you can use any plant-based milk.
  • Substitute the egg for a flax egg to make it vegan.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
  • Replace maple syrup with any other liquid sweetener.


Serving: 1g, Calories: 155kcal, Carbohydrates: 27g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 17mg, Sodium: 117mg, Potassium: 171mg, Fiber: 2g, Sugar: 15g, Vitamin A: 70IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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Recipe Rating


    1. Hi Jerri, sorry about that. This is an older recipe that I updated the recipe ingredients, but the post got, and instructions got forgotten. You can make this recipe with either whole wheat or all-purpose flour, whichever you choose. I hope you enjoy the muffins!

  1. These muffins were delicious, moist and satisfied my chocolate cravings. I froze them and when I wanted one I would just microwave it. Excellent recipe. I didn’t have oat flour so I just subbed AP. But I’m going to try that next. Thank you!

  2. I did as per recipe and it is great and very tasty while being without oil.
    Please advise if I substitute milk with yogurt/ kefir will it work?

    1. Thank you so much! I haven’t tried it with yogurt, but I wouldn’t omit the milk entirely because it may not come out as moist.

  3. Yum!! These are so good and guilt free as they only have 150 calories in each one! I love to eat it warmed up. They are also so easy to make and easy to follow the recipe. Perfect no-mess recipe too as you only need 2 bowls.

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