Gluten-free, dairy-free cocoa-macademia muffins for Valentines!

I made these and it was a hit with my kids. I decided to add an organic powdered sugar glaze, but just for the kids. For the adults (and without the glaze) it was just as delicious, moist and just enough sweet - and perfect as a substitute and a healthier treat for Valentines.


1 cup unsweetened apple sauce (I boiled a peeled, cubed organic red delicious apple for 5 minutes and blended it in a food processor)

3/4 cup of unsweetened almond milk

1 organic egg

¼ cup of maple syrup

¼ cup of coconut sugar

1 teaspoon of vanilla extract

1 cup of gluten-free flour mix (I used Bob’s Red Mill)

½ cup of unsweetened cocoa powder

½ teaspoon of sea or Himalayan salt

1 teaspoon of aluminum-free baking powder

1 teaspoon of baking soda

1 cup of dark chocolate in chunks or pieces

½ cup of macadamia nuts (in pieces – can be substituted by other nuts)

½ cup of dried raspberries (can be substitutes by other dried fruits)


Preheat oven to 375°F. Spray a muffin tray with nonstick coconut spray or use cupcake papers.

In a medium bowl whisk all wet ingredients (applesauce, milk, egg, maple syrup, vanilla extract) In another large bowl, mix all dry ingredients ( GF flour mix, cocoa powder, sugar, baking soda and powder and salt). Add wet into dry, mixing gently with a spatula. Fold in chocolate chunks, nuts and dried fruits.

Divide batter into muffin cups. Bake for 20 minutes. Let it cool or serve warm. If glaze is wanted, mix ½ cup of organic powdered sugar with 1 tablespoon of almond milk and glaze the top of muffin as wanted. Let it cool completely before serving.

Store leftover muffins in airtight container at room temperature for up to 3 days or freeze for up to 2 months.

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