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)
Hello Katie,
we love your recipes, you make it so easy to find healthy alternatives for most of the classics.
This one is just another superb example of how awesome healthy treats can taste.
These were little perfect little soufflés! Used raw cacao powder and cacao nibs instead of chocolate chips and they were incredibly rich and chocolaty. Perfect for dessert when trying to eat clean!
My husband won’t eat nut butter and I won’t make anything with actual butter or margarine. Is there another substitute for the peanut butter? Can I add more applesauce/banana instead?
You can use a nut-free butter such as Sunbutter (sunflower seeds). Coconut butter might work, but I have not tried it.
Hi I am from Argentina, and we don´t have peanut butter here. (at least not cheap nor easy to find… ) I want to try this recipe, What would you suggest? or is it ok to just take it off the recipe? Thank you very much!! I am cooking the black beans right now!!! 😉
I doubled the applesauce, which made it more brownie-like than muffin-like.
You’ll hear no complaints from me though because it’s still healthy deliciousness that is gooey and chocolatey.
Hi,
🙂
What other modifications did you make?
I made them!!! Without the peanut butter. It was perfect anyway! I TOTALLY LOVE THEEM! New addict to the list!!! Thanks thanks thanks!!!
Hi,
I would like to try this recipe, without peanut butter and am 🙂 you had good results!
What ingredients did you add/modify as a substitute?
I am so excited for this chocolate version! Looks and sounds SO GOOD! I would love it if you made a cinnamon roll version or a dark chocolate coconut take on this recipe!
I made these and my family went nuts. They are AMAZING! I followed the recipe exactly. They are now a go to dessert in our house.
I just made these the other night and only added 1/6 cup of honey but next time will leave it out. I am having to watch my sugar intake. I took these to my co-workers and they loved them. Great recipe – thank you
OK, these are delicious and I need to make more soon. I am totally putting cinnamon and cayenne in my next batch!!! Awesome recipe! Thank you so much!!!
These are amazing!
It’s a rainy Sunday here in my hometown and I decided to make these. They are absolutely scrumptious!! Can’t wait to try the banana version!
Katie, your recipes look AMAZING! I love baking and have experimented with SO many gluten free, sugar free recipes myself. I couldn’t really find any blogs that actually provided so many great recipes that I didn’t have to adapt to health preferences. Thank you so much!
I loved them! Even better than the original recipe!
Just made these they’re AMAZING. I subbed in oat bran for the oats and agave for the sweetener and they still turned out great. I’ll definitely be making these again.
THANK YOU KATIE!!! Your recipie’s are the BEST!!!! I have made three of your treats now, and have shared them with my husband and a few friends that are now fans of your recipie’s too! Keep up the great recipie ideas, I’m hooked!! 🙂
Hey Katie, Thanks for sharing this with us. This is an awesome recipe. I am surely going to bake it tonight only. I have great inclination towards the muffins and this is the perfect match to my taste buds.