10 Delicious Chocolate Spelt Muffins Healthy

Ready to indulge in a guilt-free treat that doesn’t skimp on flavor? Our roundup of 10 Delicious Chocolate Spelt Muffins is here to satisfy your sweet tooth while keeping things wholesome. Perfect for busy mornings or a cozy afternoon snack, these muffins blend the rich taste of chocolate with the nutty goodness of spelt flour. Dive in and discover your next favorite bake!

Double Chocolate Spelt Muffins

Flickering through the morning light, the thought of baking something wholesome yet indulgent feels like a quiet rebellion against the rush of everyday life. These double chocolate spelt muffins are my humble ode to slow mornings, where the richness of cocoa meets the earthy warmth of spelt flour.

Ingredients

• 1 cup spelt flour
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup spelt flour, 1/2 cup cocoa powder, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until no lumps remain.
3. In a separate bowl, combine 1/2 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined; overmixing can lead to dense muffins.
5. Fold in 1/2 cup dark chocolate chips, ensuring they’re evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Each muffin emerges with a tender crumb, the spelt flour lending a subtle nuttiness that complements the deep chocolate flavor. Serve them slightly warm, with a drizzle of melted chocolate or a dollop of whipped cream for an extra touch of decadence.

Chocolate Spelt Muffins with Raspberry Swirl

Flickering through the kitchen window, the morning light catches the dust in the air, a quiet moment before the day begins. There’s something deeply comforting about the idea of chocolate spelt muffins with a raspberry swirl, a recipe that feels like a gentle hug in edible form.

Ingredients

• 1 1/2 cups spelt flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup maple syrup
• 1/2 cup almond milk
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup raspberry jam

Instructions

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the spelt flour, cocoa powder, baking soda, and salt until well combined.
3. In another bowl, mix the maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins light.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Drop small spoonfuls of raspberry jam onto each muffin and use a toothpick to swirl it into the batter for a marbled effect.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Cooling on the rack, these muffins reveal a tender crumb and a perfect balance of rich chocolate and tart raspberry. Serve them slightly warm with a dollop of coconut yogurt for an extra indulgent breakfast or afternoon treat.

Gluten-Free Chocolate Spelt Muffins

Zestfully, let’s embrace the quiet morning with a batch of gluten-free chocolate spelt muffins, a tender homage to simplicity and the joy of baking. These muffins, with their rich cocoa notes and wholesome spelt flour, promise a comforting bite that’s both nourishing and indulgent.

Ingredients

• 1 cup spelt flour
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup spelt flour, 1/2 cup cocoa powder, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. In another bowl, mix 1/2 cup almond milk, 1/4 cup melted coconut oil, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Moist and rich, these muffins boast a delicate crumb and deep chocolate flavor, perfect alongside a morning coffee or as an afternoon treat. For an extra touch, serve them warm with a dollop of almond butter or a sprinkle of powdered sugar.

Vegan Chocolate Spelt Muffins

Lingering over the quiet morning, I find myself drawn to the simplicity and warmth of baking, especially when it involves something as comforting as these vegan chocolate spelt muffins. They’re a gentle reminder of how wholesome ingredients can come together to create something truly special.

Ingredients

• 1 1/2 cups spelt flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup almond milk
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the spelt flour, cocoa powder, baking soda, and salt until well combined.
3. In another bowl, mix the almond milk, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar. Tip: Ensure the coconut oil is not too hot to avoid cooking the other wet ingredients.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins, so fold gently.
5. Fold in the dairy-free chocolate chips evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: Using an ice cream scoop can help distribute the batter evenly.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Unassuming yet deeply satisfying, these muffins boast a tender crumb and rich chocolate flavor that’s perfectly balanced by the subtle nuttiness of spelt. Enjoy them warm with a drizzle of almond butter for an extra indulgent treat.

Chocolate Spelt Muffins with Peanut Butter Drizzle

Perhaps there’s no better way to greet the morning than with the warm embrace of chocolate and peanut butter, combined in a muffin that feels both indulgent and wholesome. These Chocolate Spelt Muffins with Peanut Butter Drizzle are a testament to the joy of baking, offering a tender crumb and a rich, nutty finish that lingers lovingly on the palate.

Ingredients

• 1 1/2 cups spelt flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup maple syrup
• 1/2 cup almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup peanut butter
• 2 tbsp maple syrup
• 1 tbsp almond milk

Instructions

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the spelt flour, cocoa powder, baking soda, and salt until well combined.
3. In another bowl, mix the 1/2 cup maple syrup, 1/2 cup almond milk, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the muffins cool, prepare the peanut butter drizzle by whisking together the peanut butter, 2 tbsp maple syrup, and 1 tbsp almond milk until smooth.
8. Drizzle the peanut butter mixture over the cooled muffins using a spoon or a piping bag for precision.

Kindly note, these muffins boast a moist, dense texture that pairs beautifully with the creamy drizzle. For an extra touch, serve them slightly warmed with a dollop of peanut butter on the side, allowing the flavors to meld even more delightfully.

Spiced Chocolate Spelt Muffins

Gently, the aroma of spiced chocolate fills the kitchen, a comforting embrace on a quiet morning. These muffins, with their wholesome spelt flour and warm spices, offer a tender crumb and a heartwarming depth of flavor, perfect for savoring slowly with a cup of tea.

Ingredients

• 1 cup spelt flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup almond milk
• 1 large egg
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup spelt flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves until well combined.
3. In another bowl, mix 1/2 cup maple syrup, 1/3 cup melted coconut oil, 1 tsp vanilla extract, 1/2 cup almond milk, and 1 large egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Fold in 1/2 cup dark chocolate chips gently.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Warm from the oven, these muffins boast a moist, dense texture with pockets of melted chocolate, the spices lending a subtle warmth that complements the rich cocoa. Serve them slightly warmed with a dollop of whipped cream for an indulgent treat, or enjoy them as they are, letting the flavors speak for themselves.

Chocolate Spelt Muffins with Almond Flour

Baking these chocolate spelt muffins with almond flour feels like wrapping yourself in a warm, comforting blanket on a quiet morning. The rich aroma of chocolate mingling with the nutty undertones of almond flour creates a serene baking experience that’s as rewarding as the first bite.

Ingredients

• 1 cup spelt flour
• 1/2 cup almond flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup almond milk
• 1 egg
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup spelt flour, 1/2 cup almond flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. In another bowl, mix 1/2 cup maple syrup, 1/4 cup melted coconut oil, 1 tsp vanilla extract, 1/2 cup almond milk, and 1 egg until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Fold in 1/2 cup dark chocolate chips evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

The muffins emerge with a tender crumb, thanks to the spelt and almond flours, while the dark chocolate chips offer pockets of molten joy. Serve them slightly warm with a dollop of almond butter for an extra layer of nutty richness, or enjoy them as they are, with a cup of your favorite tea.

Chocolate Spelt Muffins with Coconut Sugar

Just as the morning light filters through the kitchen window, there’s something deeply comforting about the aroma of chocolate spelt muffins baking in the oven. These muffins, sweetened with coconut sugar, offer a tender crumb and a rich, chocolatey depth that feels both indulgent and wholesome.

Ingredients

• 1 cup spelt flour
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/2 cup almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup spelt flour, 1/2 cup cocoa powder, 1/2 cup coconut sugar, 1 tsp baking soda, and 1/4 tsp salt until well combined.
3. In another bowl, beat 1 egg, then mix in 1/2 cup almond milk, 1/4 cup melted coconut oil, and 1 tsp vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Rich in flavor with a moist, dense texture, these chocolate spelt muffins are perfect with a dollop of almond butter or a drizzle of melted dark chocolate for an extra decadent touch.

Chocolate Spelt Muffins with Chia Seeds

Kindly imagine the warmth of your kitchen, where the aroma of chocolate and spelt flour mingles in the air, promising a treat that’s both nourishing and indulgent. These muffins, dotted with chia seeds, are a testament to the joy of baking with wholesome ingredients.

Ingredients

• 1 cup spelt flour
• 1/2 cup cocoa powder
• 1/4 cup chia seeds
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup almond milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup spelt flour, 1/2 cup cocoa powder, 1/4 cup chia seeds, 1 tsp baking soda, and 1/4 tsp salt until well combined.
3. In a separate bowl, mix 1/2 cup maple syrup, 1/4 cup melted coconut oil, 1 tsp vanilla extract, and 1 cup almond milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins light.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

The muffins emerge with a tender crumb, the chia seeds adding a subtle crunch amidst the rich chocolate flavor. Serve them slightly warm, with a dollop of almond butter for an extra layer of delight.

Chocolate Spelt Muffins with Orange Zest

Under the soft glow of the morning light, there’s something deeply comforting about the process of baking, especially when it involves the rich, earthy tones of chocolate paired with the bright, citrusy spark of orange zest. These muffins, with their wholesome spelt flour base, offer a tender crumb and a flavor that dances between decadent and refreshing.

Ingredients

• 1 1/2 cups spelt flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup maple syrup
• 1/3 cup olive oil
• 2 eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 cup almond milk

Instructions

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups spelt flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until well combined.
3. In another bowl, mix 1/2 cup maple syrup, 1/3 cup olive oil, 2 eggs, and 1 tsp vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
5. Add 1 tbsp orange zest and 1 cup almond milk to the batter, stirring just until incorporated.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Soft and moist, these muffins carry the deep, comforting flavor of chocolate, lifted by the zesty brightness of orange. Enjoy them warm with a dollop of coconut yogurt for a delightful contrast, or let the orange zest shine by pairing with a cup of Earl Grey tea.

Conclusion

Delightfully wholesome and irresistibly tasty, these 10 chocolate spelt muffin recipes are a treasure trove for health-conscious bakers. Perfect for any occasion, they promise guilt-free indulgence. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!