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)
My son cannot eat Oats at all, is there any gluten free replacement for the oats?
Maybe experiment with almond flour? Be sure to report back if you do try it!
Hello! I have 2 small 100grams cans of beans (65 grams of beans and 35 grams fluid each)
Is 130 grams of beans enough for this?
This is a family favorite. My boys request it for birthdays and every other celebration in between. I use a silicone donut mold, and they turn out great. Also, I recently switched to using date syrup instead of maple, and it tastes just as wonderful. Thank you for sharing all your delicious recipes with the world! We are so grateful! -Christy
Thank YOU so much for trying them 🙂
Made these with my kid today. Used sunbutter, vegan chocolate chips and maple syrup with certified gf oats. Baked them for 20min and we couldnt wait till they cooled. They are dangerously amazing!
Thank you for making them! 🙂
Made these as soon as I saw the recipe. I could not heed the warning in the recipe notes and wait; I ate one less than 5 seconds after I took them out of the oven. Totally worth burning the roof of my mouth on. I’ll definitely be making these again!
Thank you so much for making them! 🙂
These look amazing! Love everything about them, except for one. I find it very hard to follow recipe directions that use a single paragraph for the instructions. It’s much easier if the instructions are in a numbered list, or at least a separate paragraph for each step. Maybe it’s my ADD, but recipes (whether on a website or printed in a cookbook or magazine) that don’t combine all the directions in one paragraph are much easier to follow.
Hi Linda,
Thanks for the feedback! Katie’s site is currently going through a redesign/redevelopment, and the main focus is on improving the user experience. The fonts, colors, and spacing will all get an upgrade based on reader feedback and the designer’s recommendations, so hopefully the site will be much easier to read (and faster to load!) when the new design is implemented, most likely in March.
Jason (media relations)
I, too agree that directions in a whole paragraph can be confusing and lead to ruined recipes and therefore, wasted food.
Also, I have commented before I believe, about the fact that the recipes print out strangely. The title of the recipe will be at the bottom of the first page and the rest on the next; or it will be divided in some other odd way. Please, please work on this.
I don’t know computers that well, but I subscribe to several vegan blogs and the recipes all print out just fine. So I know there is a solution.
Meanwhile, love the recipes, the videos, and all the comments. I will print out a recipe and then take notes of the comments where people have made substitutions or pitfalls. Having it all on the printed out recipe makes it so handy.
I will try these muffins this week and take them to a church potluck.
The print function issues are definitely being addressed with the redesign as well 🙂
I want to try this recipe. However, it says Blender Muffins and in the video I see that a food processor is used. I only have a blender. Has anyone tried mixing the ingredients in a blender? I’m wondering if it will crush everything up enough.
I used a Ninja blender for mine, and it worked just fine. I would recommend stirring once or twice though. 🙂
These were super fantastc!!!
Thanks for sharing this amazing aritcle. it’s really good one information. Thanks for giving this article.
This looks delicious! Thank you for sharing!
I’m obsessed with your blog, Katie! I’m so grateful to have recipes like yours that are so yummy and that are made of ingredients I can feel so good about! In the past year or so I’ve started eating much healthier and I really missed baking desserts. My heart is so happy that I can bake desserts and still be as healthy as I want, now that I’ve found your blog, which is an endless fount of inspiration!
Now that I’ve gotten my gushing out- my question:
Can these muffins be made with white beans or garbanzo beans? We really want to try them, but one of my family members has a very difficult time digesting black beans.
I don’t see why white beans wouldn’t work. If you experiment, be sure to report back!
Jason
The title to a recipe like this should be OVERNIGHT Chocolate muffins to warn people upfront un the most obvious way possible that these can’t just be made in the morning like people often do on a Sat or Sun
People are extremely busy these days and skim things, not looking for fine print (or reading recipes all the way through, regardless of traditional advice – they’re just that stressed).
You don’t want to be checking why your muffins are liquid inside – the discovering these have to sit for hours in the fridge – while a small child is crying because they aren’t going to be ready
Mine were fully cooked after 12 minutes, no issues here. However the flavor did improve overnight! They were still mouthwatering eating them immediately after taking out of the oven!
Seriously. All that verbiage about muffins? Please no judgement. Kate is doing her best.
Thank you Kate.
These remind me of the muffins from Sam’s Club/Costco… they are AMAZING! (I used oat flour, maple syrup and applesauce for the options)
Omg these are delicious and sooo gooey and fudgy! I had one for breakfast 20 mins after taking them out of the oven and it was perfect but I’m sure they will be even better tomorrow! I used applesauce instead of banana and made into 6 muffins.
How much almond flour to use? 1/2 cup? Thank you! 🙂
Btw, I have made these before but I no longer eat oats (they were amazing by the way – recommend a double batch).
Hi, her recipe say 1/2 cup so I would go with that! 🙂