Gluten Free Double Chocolate Muffins

Gluten free double chocolate muffins are a delicious way to transition from summer to fall baking. Summer squash is added to this oat flour muffin mixture, along with a sweet sprinkle of chocolate chips on top to make your breakfasts and snacks more nutritious.

[This is an updated post. My original post is here, but I decided to spruce it up with some fresh photography and a slight tweaking of ingredients!]

Baking is therapy. I forgot how good it feels to zone out after a day at work and measure, whisk, stir, and sit…and enjoy the aromas escaping out of the oven. Don’t forget the best part: sharing and eating said baked goods with friends and loved ones!

How is it that this is the first time I’ve baked all season?

Gluten Free Double Chocolate Muffins - Hello to Fit

October has been a particularly busy – and exciting – month. Most weekends are spent away or not-vegging:

  • Recent trip to Seattle (did you catch the adventures on Instagram?)
  • Yoga training for a new class format
  • One of my best friend’s wedding this weekend (WOOHOO)
  • Carrie Underwood in concert with my sister
  • Kathryn Budig’s workshops in Charlottesville

Busy with a capital “B”, if I do say so myself. So basically what I’m saying is that baking has been a mini lifesaver this week.

Why It’s Important to Find a Stress-Relieving Activity

How do you unwind after periods of CRAY? Finding something that helps you *let loose* is crucial for keeping stress levels down and avoiding burnout. Whether it’s exercise, happy hour with friends, playing music, drawing, cooking, or baking…find what works for you, and you’ll be as cool as a cucumber.

My idea of a total veg day would be to take a yoga class in the morning, have a nice breakfast (café au lait included, obvi), blog, and binge watch some TV shows with Ray. But wait! Now that I’ve remembered how fun it is to bake, let’s add that to the list. Like these Gluten Free Double Chocolate Muffins.

Gluten Free Double Chocolate Muffins - Hello to Fit

This week’s Foodie Friday theme is “Choctoberfest”, and there’s no shortage of chocolate in this recipe. Cocoa powder gives the muffin that indulgent look (and taste), and the muffin tops are garnished with some semi-sweet chocolate chips before baking, for that slightly-melty look. Bonus points because there is no butter or refined sugar – BAM. Coconut oil and honey do their magic, and the result is a fluffy, chocolately muffin that can be enjoyed alongside breakfast in the morning. Or before a workout, which is what I definitely did a couple of days ago.

Gluten Free Double Chocolate Muffins - Hello to Fit

A Secret Ingredient That Delivers the Wow-Factor

Shh…don’t tell. Just kidding, spread the word! These muffins are EXTRA moist because of a not-so-secret ingredient: shredded yellow squash. Like zucchini, this almost-identical squash provides the texture that all muffin batters need: cake-like consistency and no dryness!

Zucchini would normally be my vegetable of choice, but there were literally zero in the grocery store. After doing a quick Google search to verify that yellow squash and zucchini were pretty much the same, I was ready to go.

Gluten Free Double Chocolate Muffins - Hello to Fit

If part of your weekly routine is to prepare meals or snacks for the week, go ahead and add this one to your list. After letting these gluten free double chocolate muffins chill out on a cooling rack, I popped these into a container and placed it in the fridge for the rest of this week. Breakfast, snack, or pre-workout fuel. Portable, portion-sized, and straight up d-e-l-i-s-h.

Gluten Free Double Chocolate Muffins - Hello to Fit

Gluten Free Double Chocolate Muffins - Hello to Fit

Gluten Free Double Chocolate Muffins

Serves serves 8-10     adjust servings

Gluten free double chocolate muffins are a delicious way to transition from summer to fall baking. Summer squash is added to this oat flour muffin mixture, along with a sweet sprinkle of chocolate chips on top to make your breakfasts and snacks more nutritious.


  • 2 eggs
  • 1 1/3 cup oat flour
  • 1 cup shredded yellow squash
  • 1/4 cup coconut oil, melted and cooled slightly
  • 1/4 up honey
  • 1/4 teaspoon Kosher salt
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 cup milk of your choice (I used cow's milk)
  • About 1/3 cup semi-sweet chocolate chips


  1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan. Set aside.
  2. In a small bowl, whisk oat flour, salt, cocoa powder and baking soda together.
  3. In a large bowl, mix eggs, coconut oil, honey, Almond Breeze Almondmilk, and zucchini.
  4. Pour dry ingredients into wet; mixing until just combined.
  5. Spoon mixture into muffin cups. Place desired amount of semi-sweet chocolate chips on top of muffins. Bake for 17-22 minutes or until toothpick inserted comes out clean.
  6. Serve warm or cool completely. Muffins may be stored in an airtight container in the fridge.



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Gluten Free Double Chocolate Muffins - Hello to Fit

Let’s chat!

  • Have you started some fall baking yet?
  • Is your month of October busy, too?
  • Are you going to dress up in costume for Halloween?

By Jess

Jess is a certified personal trainer, group fitness instructor, and yoga teacher. She enjoys sharing her passion and enthusiasm for health and fitness with friends, family, clients, and readers.

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  • Erin @ The Almond Eater

    October 14, 2016 at 8:41 am

    Baking IS therapy and I’m loving these muffins+photos. What a busy (but fun!) month.

  • Beverley @ Born to Sweat

    October 14, 2016 at 10:33 am

    Gorgeous pictures Jess! I can’t believe I haven’t baked all season yet either, its just been madness on my end. Hoping to get some done this weekend. And your veg day sounds like heavennn to me.
    Beverley @ Born to Sweat recently posted…Once-Through Butt and Thigh WorkoutMy Profile

  • Jenn – a traveling Wife

    October 14, 2016 at 3:28 pm

    YUM! I love adding bananas and/or applesauce to create that cake-like muffin. But zucchini also works very well too. I’m all over these double chocolate muffins
    Jenn – a traveling Wife recently posted…No Bake Mini Pumpkin Turtle CheesecakeMy Profile

  • Erin @ Erin’s Inside Job

    October 14, 2016 at 4:44 pm

    Erin @ Erin’s Inside Job recently posted…Five Things Friday #107My Profile

  • jill conyers

    October 17, 2016 at 6:37 am

    Jess I can’t believe I almost missed the chocolate goodness! Pinned for menu planning.
    jill conyers recently posted…High Energy Total Body Circuit WorkoutMy Profile

  • Julie @ Running in a Skirt

    October 17, 2016 at 9:28 am

    How much fun!! Love the squash in these and your new photos are gorgeous!
    Julie @ Running in a Skirt recently posted…Fashion Friday – Flannel Dress and BootiesMy Profile

  • Kat

    October 17, 2016 at 5:12 pm

    These muffins girl – holy YUM. Need to try these out ASAP!
    p.s. these pictures are killer!
    Kat recently posted…Sweet Potato Chocolate Chip Muffins [Dairy-Free]My Profile

  • GiGi Eats

    October 18, 2016 at 9:05 am

    Double the chocolate… Double the fun… WOO WOO! And shredded squash – yes please! I love hidden veggie recipes!

  • Diana @ Live Lean Eat Green

    October 18, 2016 at 3:54 pm

    I would have never guessed there was SQUASH in these delicious chocolatly muffins! Pinned 🙂
    Diana @ Live Lean Eat Green recently posted…3 Healthy Halloween SnacksMy Profile

  • Esther

    October 19, 2016 at 12:07 am

    Perfect chocolate recipe!
    I am a HUGE fan of adding zucchini to my muffins for extra nutritional value and to bump up that moistness!
    Great info to know about the yellow squash working as a substitute!
    Sounds like it has been a great month, despite being busy! I am with you on baking as therapy! So so true for me too!

  • Farrah

    October 19, 2016 at 11:22 am

    I need to get my butt back to this whole baking thing–these sound delicious! <3 Who can say no to chocolate!? *-*
    Farrah recently posted…Snorkeling in Hanauma BayMy Profile

  • Cayanne Marcus @healthyezsweet

    October 19, 2016 at 12:58 pm

    I love how these muffins look soft and squishy on the bottom, but with a slightly crisp top. My favorite way to eat muffins as a kid was to bite around the edges – getting all the crispy part- then devouring the gooey middle. I’m ready for some deja vu with these 😉
    Cayanne Marcus @healthyezsweet recently posted…The One Food Rule You Must Get Rid Of To Become An Intuitive EaterMy Profile

  • Jennifer @ Fit Nana

    October 19, 2016 at 4:22 pm

    These. Look. Amazing. Pretty sure immabe baking some of these up toot sweet! And I never would have thought of yellow squash even though it’s always sitting right next to the zucchini in the produce section.
    And yes, October is turning out to be a strange kind of busy for me. I don’t normally dress up for Halloween but Thing 2 is hosting a party at my house and, since I’m going to be here…when in Rome and all that jazz… haha

  • Chrissa – Physical Kitchness

    October 23, 2016 at 4:46 pm

    Squash in muffins?! This is so cool. I had to re-read that part. I mean, I’ve heard of zucchini, but not summer squash. You are a smarty-pants! Don’t you love those silicone muffin molds?! The best.
    Chrissa – Physical Kitchness recently posted…Lower Body Cardio Tabata WorkoutMy Profile

  • GiGi Eats

    October 27, 2016 at 1:28 pm

    Double your chocolate -Double your fun! HAHA! 😉
    GiGi Eats recently posted…Munching The Med: Part One (from Athens to Santorini)My Profile

  • Sarah @ The Fit Niche

    December 9, 2016 at 8:40 am

    These look delish! And suuuper chocolate-y 🙂

    1. Jess

      December 9, 2016 at 11:26 am

      Thanks, Sarah!! Love the double chocolate 😉

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