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)
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! 🙂
Made these for a vegan bday party. I was not confident at all especially since the bday girl is the only vegan but they were absolutely delicious! In fact I have people asking me for the recipe!
I’ve been making a batch of these muffins every week for probably three months now, so it’s about time I left a review. I double the applesauce/banana, add a teaspoon of cinnamon, and omit the chocolate chips in this recipe and it turns out great. I am so satisfied when I eat these brownie muffins and just wanted to offer a humble, “Thanks” for such a great and versatile recipe!
Thank you so much for making them!
These are amazing! I’ve been making the non chocolate ones for awhile. The kids love them and so do I! I finally made these and will definitely add this to many more breakfasts! I used around 1/2 cup of banana and 1/3 cup peanut butter as I’m not one to measure (except for the salt and baking powder). They were phenomenal! Thank you so much!
Thank you so much for making them!
I love this recipe! I make a batch almost every weekend!
I sub out a Tbsp of oatmeal for an equal amount of flax. I Iet the flax bloom in the applesauce while I assemble the other ingredients.
I have used cannelini beans when I didn’t have black beans and they turned out just as good.
One of my absolute favorite recipes and a staple of our house! The rich, chocolatey flavor combined with reasonable healthiness is hard to beat.
Love your recipie Kate! If I double this do I need to increase the baking time in the oven?