Flourless Chocolate Muffins. Super healthy chocolate muffins, with NO flour, NO oil, and NO refined sugar!
These chocolate blender muffins are so rich and fudgy, it’s hard to believe they could possibly be so healthy.
Make them for a healthy dessert or as part of a wholesome breakfast – and they freeze well, so the recipe is great for meal prep!
Still Craving Chocolate? Make This Vegan Chocolate Cake
The chocolate muffins were adapted from the original Flourless Blender Muffins.
As soon as I saw the popularity of the original version, of course I had to come up with a chocolate version too.
My first chocolate experiment yielded muffins that sank completely in the centers… but they were still delicious, and you’d better believe I still ate them!
After polishing off the first batch, I focused on a second experiment, which yielded perfect fudgy muffins with a rich brownie-like flavor.
Chocolate Fudge Brownie Muffins, if you will.
Also Try These Brownie Batter Bars – Better Than Regular Brownies
MORE HEALTHY MUFFIN RECIPES:
Applesauce Muffins (oil free)
BLENDER MUFFIN BAKING TIPS
The muffins are sweeter and have a fudgier texture if you let them sit overnight before eating, and the liners will peel off easily the next day.
Make sure to drain and rinse the beans well; or cooked beans can be used instead of canned if you’d prefer.
The muffins can be completely flourless, and it’s easy to make them into different flavors by throwing in a handful of shredded coconut or exchanging the chocolate chips for peanut butter chips, by adding 1/2 tsp of instant coffee or a few drops of coconut extract, by using different nut butters, or by choosing to use applesauce, mashed banana, or sweet potato.
(Here’s the best way how to cook sweet potatoes.)
Flourless Chocolate Blender Muffins
Ingredients
- 1 can black beans, or 1 1/2 cup cooked (for keto, try these Keto Muffins)
- 1/3 cup mashed overripe banana, applesauce, or sweet potato
- 1/3 cup quick or rolled oats, or 1/2 cup almond meal (or flour of choice, excluding coconut)
- 1/3 cup pure maple syrup, honey, or agave
- 1/4 cup nut butter of choice or allergy-friendly sub
- 3-5 tbsp mini chocolate chips, not optional – omit at own risk
- 2 tbsp regular cocoa powder
- 2 tbsp dutch cocoa powder, or additional regular
- 2 1/2 tsp pure vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
Instructions
- *If you’re a visual learner like I am, be sure to watch the recipe video above! Preheat oven to 350 F and line 8-9 muffin cups. Drain beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean flavor. Blend all ingredients except chips until smooth in a blender or high-quality food processor. (If using a blender with no tamper, stop occasionally to stir ingredients with a spoon so they blend evenly.) Stir in mini chips. Portion into the muffin cups – don’t overfill or they will rise and then sink in the centers. Add chips to top if desired. Bake 12 minutes. They will look underdone, which is what you want. Transfer the muffins to a container and cover overnight in the fridge. They firm up perfectly! As with the non-chocolate version, these muffins are supposed to be super fudgy, not fluffy and floury like traditional muffins. Not everyone will love the texture, but if you like the original version, you will probably like these as well! Muffins last 3-4 days refrigerated or 2-3 weeks frozen. View Nutrition Facts
Video
Notes
MORE HEALTHY CHOCOLATE RECIPES:
Breakfast Oatmeal Cupcakes To Go
Healthy Banana Bread – OIL FREE Option
The Ultimate Chocolate Peanut Butter Bread
(From the Hello Breakfast Cookbook)
Ohhh, sounds amazing! Will have to save this for the time I need some gluten free snacking 🙂 Chocolate is ALWAYS good <3
Yum! Love the no flour recipes:-)
A 5-star dessert!
I must make these next. The original turned out SO WELL!!! I’m sure this version will not disappoint…
Longtime reader (like 5 years or more), but possibly first time commenting (or 2nd or 3rd maybe). Regardless, my son (3.5 year old) became obsessed with eating muffins every morning for breakfast with our smoothie back in February. Obsessed… like crying if we had to have toast or pancakes instead… I was making very healthy muffins, some of your recipes, some from Peas and Thank You, but still most had flour and took a while to make. Two weeks ago I had some leftover pumpkin, so made the blender pumpkin ones, and he was hooked. We have been making them constantly–those and the banana ones! I love that we are eating muffins, but they are full of beans and not flour!! While my husband is not a fan when we make them in the morning (since as you mention they taste better after sitting), we like them anytime! I cannot wait to try these!! Sorry for the long post, but I’m not sure I can make any other muffin now! Maybe a blueberry blender muffin should be next (although I suppose I could add to the banana ones). Thanks so much!
Me again! Just an addendum to say I’ve already made these and they are awesome! No substitutions or changes (except chopping regular sized chocolate chips as I didn’t have mini). Thank you thank you! I loved them right out of the oven, myself!
I still haven’t tried a chocolate recipe with black beans, but I need to! These look amazing!
I thought I needed to post this about the flourless banana muffins but can’t figure out how to comment there. I didn’t read this chocolate recipe and am worried I could be putting people at risk with it too–I’m so sorry–I feel so overwhelmed.
About the banana ones–Please, please keep your readers safe. I think these are not grain free, or gluten free unless you use certified GF ingredients, or vegan if you use honey, etc. I’m feeling scared and confused, and like immforgetting things. I’m so sorry if I’ve put others at risk by all the things I fail to comment on. Please everyone do your own good research and use your judgment and know your needs to keep safe. I’m so sorry all the other things I’m missing and failing to check. I didn’t even read the post, I’m sorry. I’m so sorry–I’m sorry if I put others at risk of harm. Please, please keep safe and please everyone keep safe with foods. Please take care. Thank you.
Also I’m worried about how squash could explode, people can get food poisoning from inadequately cooked frozen veggies, and allergens are hidden or cross-contaminated in SO SO many ingredients.
I’m so sorry. Please keep safe.
I’m so sorry. I’m sorry if I’m putting others at risk. I’m so sorry; please, please keep safe in all ways.
I’m sorry. I feel unable to help, unable to prevent harm. I’m sorry if I’m being irresponsible. I’m feel wrong and confused and crazy and failing to prioritize. Please keep safe and take care.
Please take good care.
Many gluten free and vegan people read and use her recipes daily. If there was really such dangers with the foods, like a ingredient that wasn’t gluten free, I am sure at least one reader would notice. I can tell by your extreme use of ” I’m sorry” that you feel like it is your responsibility to comment. I am sorry you feel so overwhelmed and stressed, but it does not have to be your responsibility to comment on every one of her recipes. Furthermore, addressing your comments on exploding squash, as long as there is some way for the internal heat to be released while cooking, it will not explode. Exploding squash will most likely only create a mess, not bodily harm.
Allergens are often listed on the back, as well as other things the ingredient may have come in contact with. If you would like to be extra safe, you may check those. I have included a link to https://www.choice.com.au/food-and-drink/food-warnings-and-safety/food-safety/articles/food-poisoning because it helps explain allergens, as well as frozen food and supermarket safety.
AL, with much respect, the writing style of your comment seemed rather frantic and scared. If you feel paranoid often, or find yourself not eating for fear of contamination, please go to a professional. Also, if you continue to feel like you are forgetting things, or feel confused often please also visit a healthcare professional. While you are very worried about others safety, do not forget about your own.?
Have a wonderful day,
Sydney
Wow, crazy much?
This is beyond obsessive. Stress kills. I would just breathe and relax 🙂
Don’t worry about this that much. A mistake is Earl done. People with severe allergies , like me, always check Labels of food always… I’m sure they will do the same. Worry less x
I love all of the variations on your blender muffins! Now I have an excuse to bake ALL of them. 🙂 Thank you for sharing Katie, and please come to Philly soon 🙂
Oh man – AMAZING!! I can’t believe that this is so good. Easy to follow recipe and delicious results. Thanks for another great recipe to satisfy my chocolate cravings. 🙂
Oh my god these taste like actual cupcakes! Baked for 20m instead of 12, turned out delicious
Just made these and they were awesome!! Very moist and fudgy. I didn’t have black beans so I used navy beans and they came out great. I also used xylitol and stevia drops instead of maple syrup /honey. Husband loved them too. Definitely will be making these regularly! 🙂
Excellent! We couldn’t wait to cool overnight- maybe an hour or so and my hubby and toddler (20 months) LOVED them! Super fudgey and delicious!
OMG, I just love this post & of course chocolate, but I am trying to cut in the gym. Oh well there is always next week!.
I love the visuals on this blog!
Hi Katie! These are soooooooo good!!! I know these are muffins, but I treated them as a dessert ??? when they were fresh out of the oven, I took two and placed a scoop of vanilla ice cream on it. The warm, gooey, brownie like muffins were perfect with that melting ice cream! 5 stars!
Would it be possible to make these in an 8×8 pan or similar to make them more brownie-ish? They look so yummy!
I’ve not tried, but be sure to report back if you experiment! Or you could just make these instead: https://lett-trim.today/2012/09/06/no-flour-black-bean-brownies/%3C/a%3E%3C/p%3E
I made these Flourless Chocolate Muffins last night. I substituted in coconut flour and a little extra water. I was serious dubious when I took them out after 12 minutes and they were so gooey. Still I put them in the fridge overnight and just pulled them out. Divine! Love the fudgy texture and taste!!
Thanks for what you do. I bought your cookbook to support you and found the recipes to be awesome.
Thank you so much!!