I am sharing my easy, one bowl recipe for grain free double chocolate muffins today. They are a dark chocolate muffin with chocolate chips inside, making them even more delicious. They are gluten free, dairy free, soy free and are sweetened with pure maple syrup, instead of refined sugar.
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It’s January, the start of another new year. Did you make any goals for this year? Did you make any health related goals? I, like many, would like to lose my extra weight and be healthy for the long term. I don’t know about you, but I celebrated with too much sugar in December. I have not been avoiding sugar altogether since the calendar flipped over to January, but I have been trying to make better choices. I am trying to eat less sugars and eat more healthy protein. One of the ways I am doing this is first thing in the morning. I don’t do well if I go too long in the morning without eating and especially if I don’t eat some healthy protein. Simple carbs don’t cut it for me. I am a busy mom of four boys. Some mornings, I barely have time to sit down and eat breakfast. One solution to this issue I have, not having a lot of time to take for breakfast, is making muffins. I love to sit and enjoy a cup of coffee first thing in the morning. I have found that if I eat one or two of my healthy muffins with my coffee first thing, I do so much better in the mornings. I don’t feel like I’m starving or running on fumes without any energy to make it to the next diaper change. 😉
Being that I don’t have a lot of extra time to be baking during the weekdays, I came up with a simple, healthy, one bowl recipe for muffins. I can make these muffins quickly and move on to the next thing that I need to accomplish. They are one of the easiest gluten free, grain free, dairy free recipes you can try with great results. I have made several batches of muffins lately. We just keep gobbling these muffins up quickly around here. My boys love them and I can see why. I don’t feel bad about them eating them for breakfast or for snacks, because I know that the ingredients are healthier than your average chocolate muffin. There is more healthy protein in these with the use of almond flour, coconut flour and the eggs. Also, there isn’t a bunch of refined sugar. I used pure maple syrup to sweeten these. They have some healthy added fat by using canned full fat coconut milk.
We’ve been finding lately that our youngest son, Toby, has been reacting to dairy products. He hasn’t had a lot of dairy in his short life of 16 months, so that’s how it’s been easier to tell. He’s been breaking out in eczema rash all over his back and tummy and had gotten eczema patches behind his knees. The first day I noticed the rash, I thought he had a virus or some childhood illness. But, then it went away without any other symptoms and I didn’t think much more about it. Then, a week or two later, he had that same rash, but this time he had some rough, scaly skin patches with it at his waistline on his back that seemed to come on all of a sudden. They were harder to get rid of. This main rash on his torso would come and go in a day or two. It took a couple times of this before I noticed the pattern: I give him milk, he breaks out in a rash. I give him yogurt, he breaks out in a rash. Hmmm….I think he’s allergic to dairy. We started to get serious about trying to avoid giving him dairy. I had wondered if it was just coincidence that he seems to react to dairy products. Was I reading into it because my other boys have had some food issues? Then, a couple weeks ago, I was giving his older brother a slice of cheese. He was begging for a slice, seeing his brother having some. I gave in and gave him a tiny piece, thinking to myself, here’s the test….will he break out in a rash? Wouldn’t you know it, he did. This time, I noticed it only took a few hours and sure enough, the rash was back. The poor little guy. Toby has not been a great sleeper. He’s yet to sleep through the night at 16 months. In fact, my husband and I feel rather sleep deprived many days because of all his waking up in the night. Another pattern that I’ve started to notice is that he sleeps better when we are strict about his diet of no dairy, and he doesn’t sleep well, when he eats dairy. I have to admit, I am a little slow with this child, but I am finally getting it. Well, last night was a miserable night. Then, today when changing him out of his pajamas into his clothes, sure enough, he was covered with a rash. It’s no wonder he didn’t want to sleep last night. I am a little perplexed now and thinking he will need to be allergy tested because I can’t think of anything he would have eaten with dairy in it. At any rate, we will continue to avoid dairy with him and be on the lookout for other possible food allergies, until he can be tested for allergies.
These muffins are dairy free and Toby can eat these with me. Often, as I am drinking my coffee in the morning, he tries to steal my muffin away from me. He often succeeds. 😉 That’s one thing great about this recipe, is that he can eat these without a problem. I used the Enjoy Life mini chocolate chips, so that they would be dairy free.
Here are some of my tips for the best grain free chocolate muffins:
- Use finely ground blanched almond flour. I have tried a brand that is more like a blanched almond meal that isn’t as finely ground as some of the other brands out there. It didn’t produce great results. There were little chewy bits of almond that were strange. I really like the Blue Diamond brand of almond flour. It produces great results.
- I pack my almond flour into the cup with my hand and then level it. This is the only flour that I do this with. The others I scoop into the cup with a large spoon and then level off with a knife.
- Sift your cocoa powder, coconut flour and almond flour. Sometimes there are clumps in the flours and usually in the cocoa.
- Use chocolate chips that suit your dietary needs. I used Enjoy Life brand mini chocolate chips, so they would be dairy free.
If you need an excuse to add some more chocolate into your day, these are healthier than your average brownie! 😉 Now, grab your bowl and whisk and whip up a batch.
Happy January baking,
Click on the images below for items from Amazon used in this recipe:
One Bowl Grain Free Double Chocolate Muffins (Paleo)
- 3/4 cup blanched almond flour, packed and level
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 1/2 cup natural cocoa powder
- 1 teaspoon baking soda
- 3 large eggs
- 1/2 cup canned full fat coconut milk
- 1/2 cup pure maple syrup
- 1 & 1/2 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Preheat the oven to 350*
Sift into a large bowl: coconut flour, almond flour, and cocoa powder. Add in the tapioca starch and baking soda. Whisk all together well.
To the center of the dry ingredient mixture, add the eggs, coconut milk, maple syrup and vanilla extract. Mix with the whisk, until well incorporated. Then, stir in the chocolate chips with a spatula.
Scoop the batter into a lined muffin tin by 1/4 cup fulls or heaping muffin scoop. Bake for 24-28 minutes, or until a toothpick comes out mostly clean with no crumbs. (there may be some chocolate from the chocolate chips) The muffin tops will spring back, when pressed lightly. Cool in the pan for 10 minutes before removing to a wire rack to cool completely. Store in an air tight container.
These muffins can be frozen for longer storage.