
Double Chocolate Muffins 6 large muffins Prep: 10 minutes Cook: 18-22 minutes Craving something rich and chocolatey but want to keep it on the healthy side? Our Healthy Double Chocolate Muffins are here to satisfy your sweet tooth. Made with wholesome ingredients such as spelt flour and a touch of natural sweetness, these muffins are packed with fiber, antioxidants, and healthy fats. Made with Organic Almond Original Ingredients 1 1/2 cups spelt flour (or all-purpose/gluten-free blend) 1/2 cup cocoa powder (unsweetened) 3/4 cup coconut sugar or unrefined cane sugar 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1 cup PureHarvest Almond Milk 1/3 cup melted coconut oil or avocado oil 2 tsp apple cider vinegar 1 tsp vanilla extract 1/2 cup dairy-free chocolate chips or chopped dark chocolate 1/4 cup brewed coffee or water (enhances chocolate flavour, optional) Instructions Preheat oven to 180°C (350°F) and line a muffin tin with 6 liners. In a large bowl, whisk together flour, cocoa powder, coconut sugar, baking soda, baking powder, and salt. In a separate bowl, mix milk, melted coconut oil, apple cider vinegar, vanilla extract, and coffee (if using). Pour wet ingredients into dry ingredients and gently mix until just combined (do not over-mix). Fold in chocolate chips. Divide batter evenly between muffin liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container for up to 4 days! Tip: For extra gooeyness, press a few extra chocolate chips on top before baking! Share this recipe Print recipe

Double Chocolate Muffins

6 large muffins
Prep: 10 minutes
Cook: 18-22 minutes

Craving something rich and chocolatey but want to keep it on the healthy side? Our Healthy Double Chocolate Muffins are here to satisfy your sweet tooth. Made with wholesome ingredients such as spelt flour and a touch of natural sweetness, these muffins are packed with fiber, antioxidants, and healthy fats.

Made with: Organic Almond

Original

Ingredients

1 1/2 cups spelt flour (or all-purpose/gluten-free blend)
1/2 cup cocoa powder (unsweetened)
3/4 cup coconut sugar or unrefined cane sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup PureHarvest Almond Milk
1/3 cup melted coconut oil or avocado oil
2 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup dairy-free chocolate chips or chopped dark chocolate
1/4 cup brewed coffee or water (enhances chocolate flavour, optional)

Instructions

Preheat oven to 180°C (350°F) and line a muffin tin with 6 liners.
In a large bowl, whisk together flour, cocoa powder, coconut sugar, baking soda, baking powder, and salt.
In a separate bowl, mix milk, melted coconut oil, apple cider vinegar, vanilla extract, and coffee (if using).
Pour wet ingredients into dry ingredients and gently mix until just combined (do not over-mix). Fold in chocolate chips.
Divide batter evenly between muffin liners, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Enjoy warm or store in an airtight container for up to 4 days!
Tip: For extra gooeyness, press a few extra chocolate chips on top before baking!