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)
These muffins are awesome! Do you think I could add chocolate protein powder to up the protein? If so, how would I modify the recipe?
Hi Katie! I’ve tried the original recipe and I loved it and I’m super excited to try this one now! However I have no black beans in sight 🙁 do you think they’d work if I use chickpeas instead? I did that for the original recipe and it worked great!
My kids absolutely LOVED these!
Ahhh these really do taste like chocolate fudge brownie muffins! In love with this recipe, thank you! x
I love these! I forgot to add the peanut butter but they were still delicious. I’ve tried to use black beans in baking before and the results weren’t very good, but in these, you can’t even tell the beans are there. Will definitely make again 🙂
These are amazing! Delicious, rich, fudgy flavor and texture, without a sugar high or sugar crash!
I tried to make them. First, the blender wouldn’t blend. Even when I kept stirring it in. Had to add apple juice to get it to mix. Kept in oven 20 minutes and still runny. Guessing cuz of the added liquid. Decided to take out, cool and put in freezer. Ate when nice and chilled. Thick pudding consistency. Tasted awesome. Lol. But I totally failed at the cupcake part. I made pudding cups. Lol! I usually screw up on Pinterest endeavors, too. Lol! Anyways – flavor was grand!”;-)
YUM!! These are so decadent and fudgy – my kids LOVE THEM. My kids generally try to bypass breakfast during school days -don’t like cereal, but do like Costco muffins (not healthy at ALL). These are perfect! Wholesome, healthy, and like eating dessert for breakfast.
Note: mine stayed in the same lumpy shape after baking, didn’t smooth out. The batter was very thick when I scooped into cupcake liners. So they are not as pretty as Katie’s are pictured.
Also – the banana flavor was dominant before baking, which I don’t like. But after baking it is very subtle, barely noticeable.
These were super delicious, Katie––and super easy. Thanks for the recipe!
One of me and my husband’s favorite breakfast muffins. I make these all the time!
I just made these and they’re great! Dense, chocolaty and healthy — how can you go wrong?
OMG these were amazing. They taste like a hostess cupcake or a flourless cake, and not at all healthy! Here were my changes: 22g of raw caco powder, 120g banana (it was one medium banana), and 3 tbsp semi-sweet chocolate chips. Phenomenal. Recommend refrigerating them for best taste.
I’m trying to figure out how you got these to measure out to Four Points. When I input them into my Weight Watchers app they come out to be 8pts
I got 4 like Katie. What ingredients are you using for calculations, and are you including the fruit?
I made this for my 19 month old for breakfast and he loved it! I used 1/4 cup syrup plus 5 dates and only put in about 1 Tablespoon mini chocolate chips. It made 24 mini muffins – baked at 10 mins. Thanks! 🙂
Id love to make these, but we don’t have black beans where I live… could I substitute it with something?
No black beans called for in this recipe 😉
What should I use instead of the one can of black beans then? Any kind of beans?
Sorry was somehow looking at the wrong recipe. You never know unless you try, but probably white beans would be ok. Be sure to report back if you try! Or just make these: https://lett-trim.today/2016/04/04/flourless-blender-muffins-banana-vegan/%3C/a%3E%3C/p%3E
Hi Katie!
I’ve made these in the past and they are absolutely delicious! I’m currently having to stay away from oats so am wondering if I could substitute in a little bit of baking flour or if I should just not replace the oats with anything?
Probably would work but you never know unless you try. Be sure to report back if you do!