Healthy Gluten Free Chocolate Muffins

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These fudgy gluten free chocolate muffins are completely flourless and delicious! All you have to do is throw every ingredient in the blender, blend, and then they are good to go in the oven. They are a great snack or breakfast, and they are packed with nutrition! Get ready for a new go to muffin recipe!

Why you will love this recipe:

These healthy chocolate muffins are so so simple to make, and they are full of healthy simple ingredients that will give you energy for the day! At the same time, you won’t feel like you are eating a healthy recipe, because these are just yummy. I love these because I know I am doing my body good, and I get to have a chocolate treat at the same time. It doesn’t get much better than that!

These gluten-free chocolate muffins are kid friendly and can used as part of a healthy breakfast, brunch, or snack. I feel good about giving these to my kids, and they are more than happy to eat them. They are full of nutrients and fiber to keep you and whoever eats these with you going strong and staying satisfied.

I love blender muffins. Since making a few blender muffin recipes, I want all muffins to be blender muffins. This means less dishes to clean, and less steps to take! As a busy mom meal prepping and feeding lots of hungry people, count me in!

Also, there is zero flour in these chocolate chip muffins. making them grain free. This means you don’t have to worry about finding the perfect gluten-free flour blend.

They come out fudgy and the rich chocolate flavor is such a treat. They’ll definitely get you your chocolate fix! I like to eat them cold, and I like to heat them up. Any way you eat them, they are delightful.

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Tips:

• Make sure you have a high powered blender to mix all of the ingredients well. I usually stop midway and scrape off the side of my blender and then blend it one more time.
• No blender? If you don’t have a quality blender, you can make this recipe by mixing the dry ingredients in a large bowl. Then in another large mixing bowl and take your fork against your bananas & to make mashed banana, add the other wet ingredients and mix well. Add the wet ingredients into the dry and thoroughly mix, and then add in the chocolate chips to your liking!
• Cook your sweet potatoes in the oven ahead of time by poking them with a fork and baking them on a baking sheet at 400 degrees F for about 40-50 minutes. If you are in a pinch for time you can cook them in the microwave by poking them, wrapping them in a paper towel, and microwave for about 6 minutes and then check to see if you need more time. Cook potatoes until they are completely soft when you squeeze them.
• Don’t skip out on high quality cocoa powder! This makes a big difference in flavor. I love this one.
• Substitute eggs for flax eggs if you are vegan or dealing with an egg allergy.

Other Ideas:

You could even take this delicious recipe and make it as a great recipe for baby led weaning by leaving out the sweetener and chocolate chips. I am all about making muffins and freezing them for later. This makes mom life so much more simple.

You can freeze these muffins by letting them cool, and then adding them into a airtight container or Ziploc bag (make sure to mark what they are) and throwing them in your freezer. Reheat by letting in thaw in the fridge overnight or microwaving for 30 seconds. I love my Pryex dishes for storing leftovers.

Substitution Ideas:

You can substitute sweet potatoes with pumpkin and adding a little more sugar if you’d like. I used sweet potatoes in this recipe so I wouldn’t need much sugar to make them nice and sweet.

You could also try substituting some applesauce in for the bananas or sweet potatoes if you don’t have enough for the recipe.

To make it low FODMAP friendly, make sure to use less ripe bananas. The greener the better. Low FODMAP can be helpful for IBS (see here).

Ingredients:

• Nut butter of choice, I usually use peanut butter. However, almond butter works great too! If you are nut free, I suggest trying Sunbutter as an alternative.
• 3 cooked and peeled sweet potatoes
• 2 bananas
• Coconut sugar (or choice of sweetener like pure maple syrup, brown sugar, honey, etc). You could even try leaving this out completely and adding another banana.
• Cocoa powder. A quality cocoa powder makes all of the difference in taste. I love this one.
• Chia seeds
• Cinnamon
• Vanilla extract
• Baking powder
• Dark chocolate chips

Tools you may need:

• Muffin pan
• Muffin liners (find mine here) or use paper liners
• High powered blender (here is my Ninja blender)
• Spatula
• Spoon or medium cookie scoop

FAQ

Are these gluten-free muffins healthy?

Yes! These double chocolate muffins and packed with healthy ingredients like chia seeds (full of fiber and healthy fats), sweet potatoes (Vitamin A and phytonutrients), and nut butter (healthy fat), and unsweetened cocoa powder (magnesium and antioxidants).

How do I store these healthy muffins?

I like to store them in the fridge for up to 1 week. If you have leftovers. Simply throw them in the freezer for later.

How To Make Gluten Free Chocolate Muffins

Preheat oven to 375 degrees F.

Line your muffin tin with muffins liners. If you don’t have liners on hand use melted butter, coconut oil or cooking spray and rub it in each cup.

Throw all of your ingredients into the blender (if you don’t have a blender see above for another way).

Blend until smooth. Take a spatula and scrape the sides of your blender and blender one more time.

Take the batter and fill a spoon or cookie scoop. Fill each muffin cup about 3/4 full.

Top with extra chocolate chips if desired.

Bake for 15-20 minutes. Poke the center of a muffin with a toothpick. If it comes out clean, they are done. If not, add a few more minutes until done.

Let your muffins cool on a wire rack.

Enjoy!

Find More Healthy Gluten Free Recipes Ideas:

• Strawberry Banana Milkshake
• Gluten Free Chocolate Mug Cake
• Strawberry Dole Whip

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