Double chocolate olive oil muffins

Double Chocolate Olive Oil Muffins | Dairy-Free, No Durum Wheat, Low-Gluten, Low Sugar

Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins

A recipe for wheat free double chocolate olive oil muffins, a healthy real food snack which is dairy-free and low sugar. From my Wheatless Wednesday series!


  • 1 cup spelt flour
  • 1/2 rye flour stone-ground if possible
  • 1/4 cup buckwheat flour stone-ground if possible
  • 1/4 cup cocoa powder unsweetened
  • 1/2 cup organic unbleached cane sugar
  • 1/2 tsp sea salt
  • 1 1/2 tsp aluminum-free baking powder
  • 3 free-range organic eggs
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tsp pure vanilla extract
  • 1 cup rice milk (or almond milk if you wish)
  • 1/2 cup organic semi-sweet chocolate chips


  1. Mix all of the dry ingredients in a large mixing bowl.
  2. Mix all of the wet ingredients in a small mixing bowl.
  3. Combine the two together, mixing (I use a rubber spatula), then add the chocolate chips at the end, and mix.
  4. Divide into the muffin pan with 12 pre-lined muffin tins.
  5. Bake at 375F for about 25 minutes or so. Don't overcook them.
  6. Remove from heat and wait 5 minutes before taking them out to cool some more before eating.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 191kcal | Fat: 9g | Saturated fat: 2g | Cholesterol: 41mg | Sodium: 122mg | Potassium: 162mg | Carbohydrates: 24g | Fiber: 2g | Sugar: 12g | Protein: 3g | Vitamin A: 60% | Calcium: 43% | Iron: 1.6%