Double Chocolate Chip Muffins

While I do not love sweets every once in a while I crave something super decadent. These double chocolate chip muffins are sure to hit the spot. They are moist, fluffy and sure to kick any chocolate craving you have.


To help keep these muffins soft I used coconut yogurt. You can’t taste it but if you want to use another kind of plain non dairy yogurt that is totally fine! I always use almond milk  but you can you use any non dairy milk you like. Finally, I used all purpose flour in these but you can use gluten free all purpose if you would like these to be gluten free.

1 1/3 cup flour
1 cup unsweetened, original almond milk
6 oz coconut yogurt
1 tbsp coconut oil, melted
2/3 cup coconut sugar (or any sugar you like)
1 cup chocolate chips (I use the semi sweet from Trader Joe’s)
1/4 cup cocoa powder
2 tsp baking powder

Preheat oven to 400F or 200C. In a bowl combine coconut yogurt, almond milk, coconut oil and coconut sugar. Whisk together until smooth and well incorporated. Then add in baking powder, cocoa powder, half the flour and mix. Once it is mixed add in the rest of the flour and the chocolate chips. Gently mixing and folding everything together. Add batter into a greased muffin tin and bake for about 20 minutes. Check with toothpick to see if it comes out clean. I needed to bake mine for 25 minutes. Allow to cool before enjoying!

Makes 11 muffins.

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