Double Chocolate Chip Muffins

This post may contain affiliate links. Please read our disclosure policy.

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!

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

Summary

• 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.

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.

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 😉

“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.

Frequently asked questions

For more muffin and bread recipes

• Blueberry Banana Muffins
• Cranberry Lemon Muffins
• Banana Chocolate Chip Muffins
• Sweet Potato Muffins
• Strawberry Banana Bread
• Banana Nut Muffins

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 Feel Good Foodie, 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 🙂