These double chocolate chip muffins don’t require eggs, oil or butter. They are an easy one-bowl recipe and no mixer is needed. The muffins come out very chocolatey and moist.
These chocolate muffins are super easy to make. They are a variation of the eggless chocolate cake I shared last month, but I did make a few adjustments to make them a little healthier. These days, I have about an hour of spare time to bake something. Which is why I love this recipe so much. I was able to whip up the batter, get these baked, and clean-up my mess in that one hour.
Muffin Sweetener
- I reduced the sugar so that the muffins are not as sweet as a cupcake. If you prefer sweeter, you can increase the sugar amount by 1/4 cup.
- I used brown sugar instead of white sugar for a more complex flavor and to make the muffins a little healthier. However, you can use white sugar if you don’t have brown sugar.
- Some of the muffin sweetness comes from the chocolate and from the applesauce. If you are not adding chocolate chips/chopped chocolate or not using applesauce, you may need to increase the sugar amount.
Oil Free Muffins
The muffins use applesauce in place of oil. If you don’t have applesauce, you can substitute with oil. Both canola oil and vegetable oil will work.
Chopped Chocolate versus Chocolate Chips
I call these double chocolate chip muffins but they are technically studded with chopped chocolate.
Chopped chocolate can be substituted with chocolate chips. I like using chopped chocolate because they come out more melty than chocolate chips. If you want the chocolate to melt during baking, make sure to choose a good quality chocolate bar. I used Belgian dark chocolate.
More Muffin Recipes
Double Chocolate Chip Muffins (No Eggs, Oil, or Butter)
Ingredients
- 1 ½ cups all purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 cup light brown sugar not packed
- 1 tbsp baking powder
- 1/4 cup unsweetened applesauce
- 3/4 cup whole milk
- 3/4 cup water
- 3/4 cup chopped dark chocolate divided
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
- Add flour, cocoa powder, sugar, baking powder into a large mixing bowl. Whisk together until evenly combined.
- Add in applesauce, milk and water. Whisk until batter is smooth.
- Stir in 1/2 cup of chocolate.
- Divide batter evenly between the 12 muffin molds. Sprinkle tops with remaining chocolate. Bake for about 20-22 minutes. Tops of muffins should be slightly cracked. If you touch the surface of the muffins, they should not sink in. A toothpick inserted should not have any batter stuck on it.
Notes
- If you want to make these dairy free, you can substitute whole milk with soy milk or almond milk.
- Instead of whole milk you can also use low fat milk.
- The muffins are not overly sweet. If you prefer sweeter muffins, increase sugar by 1/4 cup. If you are not using applesauce or chocolate, you may also want to increase the sugar amount.
- You can use either dutch process or natural cocoa powder. I used dutch process for a richer chocolate flavor.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi how many days ahead can you make these ???? Thanks
If you make them ahead they should keep for a few days at room temperature or in the refrigerator.
I find that’s to much liquid. Chocolate sinks to the bottom.
We haven’t had that problem. Have you tried the recipe? if you did, sounds like you might have mismeasured some ingredients.
I love your muffins recipe are easy to make thanks girl love you ???
Thanks!
Hi Kirbie…Is it acceptable to use oats in place of flour? Or perhaps 1/2 wheat flour and !/2 oats
Thank you for your guidance ..
Karen
the recipe will not work with oats
Is 1 tablespoon of baking powder correct?
yes