These healthier chocolate, chocolate chip muffins are soft, moist and gluten-free. They’re seriously good with vegan and anti-candida options. Client tested; Husband approved!

I present you with the my favorite, go-to Gluten Free Chocolate, Chocolate Chip Muffin recipe. This healthier muffin is free of gluten, dairy, soy and nuts and uses natural sweeteners at the base.

I used to cook for an aerialist with Cirque du Soleil in my personal chef business. She hired me because it was important for her to get enough good quality food in each day since she was constantly doing such intense physical exercise. She even had a 2-story pole installed in her condo so she could practice at home! These muffins were her all-time favorite snack, and she’d request them on a weekly basis. They were perfect for her since they’re made with such good quality ingredients and they totally satisfied her sweet tooth.

Freshly made these muffins are slightly crisp on the outside with a moist and fluffy center. They’re also bursting with chocolate no matter where you bite. So to sum them up: easy to prepare, satisfying and DELICIOUS!

These muffins are also:

Gluten-Free
Nut-Free
Dairy-Free
Made with natural sweeteners
Adaptable for a Vegan Diet
Adaptable for a Candida Diet

To make these muffins vegan, simply substitute the egg for a flax egg. You can learn all about Flax eggs and how to make them at the link below:

How to Make a Flax Egg

Okay, time to make some incredibly delicious chocolate, chocolate chip muffins!

Equipment and Specialty Ingredients For This Recipe:

Healthier Gluten Free Chocolate, Chocolate Chip Muffins

Healthier Chocolate, Chocolate Chip Muffins - GF

Gluten-Free | Vegan Option | Candida Diet Option

Course Dessert

Servings 12 muffins

Ingredients

Dry:

1 cup brown rice flour
3/4 cup arrowroot (or tapioca flour)
3/4 cup coconut sugar (sub xylitol for anti-candida version)
3 Tablespoons organic double dutch cocoa powder
2 teaspoon baking powder
1 1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Wet:

1 1/4 cups unsweetened coconut milk (or unsweetened almond, hemp or flax milk)
1/2 cup avocado oil (or coconut oil, melted)
1 egg (sub 1 flax egg for vegan option, see notes)*
1 teaspoon vanilla extract
3/4 cup chocolate chips, more to decorate tops (sub chopped paste for candida diet version)**

Instructions

Preheat the oven to 400 degrees and line 12 muffin tins.
In a large mixing bowl combine the gluten free flour, coconut sugar, cocoa powder, baking powder, xanthan gum (if using*), baking soda and sea salt. Use a whisk to remove any lumps.
In a separate bowl combine the coconut milk, coconut oil, egg or flax-egg and vanilla. Pour this into the dry ingredients and combine.
Gently stir in the chocolate chips. Pour about 1/2 cup of better into each muffin cup and top with 2 or 3 chocolate chips.
Bake for about 15 to 20 minutes, or until a toothpick comes out clean.
Enjoy!

Recipe Notes

*Option to use 1 Flax-egg for a Vegan diet. 1 Tbs. flaxseed meal + 3 Tbs. filtered water. Let sit for 5 minutes to gel. Learn more about making a flax egg HERE.
**I like Enjoy Life's vegan chocolate baking chips. If you're following a candida diet, option to substitute chopped cacao paste.

If you love muffins, be sure to check out our Candida Diet Carrot Muffins, and our Vegan and Gluten Free Chocolate Chip Muffins.

Healthier Chocolate Chip Muffins