Healthy Flourless Chocolate Muffins

Melissa King Muffins, Breads and Donuts, Recipes

Oh wow!  These healthy flourless chocolate muffins are seriously good!  They are also super easy to make.  All you need is 4 ingredients!

These chocolate muffins are very rich, and would probably be great for cupcakes as well.  These healthy flourless chocolate muffins only take about 20 minutes from start to finish.  No mixer required.  We all need more chocolate muffins in our life right?

 

Healthy Flourless Chocolate Muffins - My Whole Food Life

 

I used peanut butter in these chocolate muffins to add a rich texture.  You could also use sunflower butter if you have a peanut allergy.  If you want the rich texture, but not the strong flavor of the peanut butter, you can try using macadamia butter or cashew butter.

Macadamia butter works awesome in my fudgy flourless brownies, so I know it would be good in these as well.  I also often use cashew butter as a base for my flourless cookie recipes.  These healthy chocolate muffins are vegan, gluten free and grain free.  I hope you enjoy them.

 

Here is a quick video on how to make these.  For more videos, you can subscribe to my You Tube Channel.

Healthy Flourless Chocolate Muffins

Healthy Flourless Chocolate Muffins

print shopping list
Prep Time 5 min Cook Time 15 min Serves 8 muffins     adjust servings

Only 4 ingredients to make this delicious chocolate treat!

Ingredients

Instructions

  1. Pre-heat oven to 350.
  2. In a food processor combine all ingredients. You may have to stop and scrape down the sides a few times.
  3. Once everything is mixed well, spoon batter into lined muffin cups. I used silicone molds. The batter will be VERY sticky. I found wetting a spoon kept it from sticking.
  4. I topped a few of mine with chocolate chips. Feel free to do the same.
  5. Place muffin pan in the oven and bake for about 15 minutes.
  6. Wait until these are completely cooled before removing from the pan.

by

Recipe Notes

Store these muffins in the fridge. They should last at least 5 days. You can also freeze them for longer storage. Enjoy!

Flourless Chocolate Muffin Steps

 

Subscribe
Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

Quinoa & Brussel Sprouts with Balsamic Glaze
Tempeh Vegetable Stir Fry
Pumpkin Coconut Butter (Vegan)
Thai Chickpea Curry

417 thoughts to “Healthy Flourless Chocolate Muffins”

  1. I have some very ripe bananas! Gonna make these! Do you know if it matters if my organic peanut butter has no salt? Vitacost sent the wrong one, unsalted peanut butter, the only ingredients are peanuts. Usually I get the salted one as my kids like it better. Wondering if it will taste different in this recipe like it does so much out of the jar...thoughts anyone?
    Reply
    2. Made these batter is yummy just wanted to try n gage calories of these my estimation is about 300 calories. A muffin cAn someone share with me there calorie input
      Reply
  2. I just made these with unsalted organic peanut butter--they are baking now but if the batter is any indication, they will be fabulous!! Thanks Melissa!
    Reply
  3. This recipe looks great, I haven't seen many flourless muffin recipes without eggs. I'm curious, is the texture actually like muffins (fluffy, cake-y) or are they more fudgy? These look fabulous so I think I'll be trying them anyway. Thanks for the inspiration!
    Reply
  13. Made these this morning- amazing! Huge hit in our today, with four littles running around- gotta have yummy things for them to eat. My kids are huge breakfast eaters;) Thank you Melissa for sharing your talent with us all! So blessed.
    Reply
  14. These look delicious! I am trying to help my 10 year old niece eat better by teaching her a few things she can do on her own, but I am out of maple syrup...how do you think honey would do in this recipe?
    Reply
  16. Is the maple syrup absolutely necessary? It seems like they could be sweet enough from the bananas (and maybe I'm weird, but I think peanut butter tastes a little sweet). Is the syrup serving some other purpose besides sweetening? This recipe looks delicious!
    Reply
    1. I think if you used super ripe bananas, you may be able to omit the sweetener, but the batter may be extra thick and hard to process.
      Reply
  17. Thanks, these were awesome! The banana flavor was very strong, so I'm thinking next time using 1 banana + 1/2 c applesauce. Thanks for your great recipes!
    Reply
  19. hi melissa, i made these today with almond butter. i cooked them 15 min and let sit , the middle was still doughy (toothpick clean, but i split in half and looks like frosting in middle). after sitting for 30 mins i cooked them for another 10 mins.....let sit for 1hr, and still frosting fudgy middle. so then i placed in freezer to quickly solidify them but no change. cooked them 10 more mins and the same...weird! they taste amazing but im worried about making these as gifts and people thinking they are under cooked muffins. have you or anyone done these with marantha almond butter and had this issue? thanks dee
    Reply
    1. I haven't tried them with the Marathana peanut butter. However, these will never be exactly like real muffins. Since they are flourless the texture will be different. Almost more fudge-like. I hope you were able to get them to your liking. You can also put some ice cream on top and call it a brownie sundae. :)
      Reply
  20. Well you have done it again! Thank you from the bottom of my heart for coming up with another incredibly delicious treat :) I have a very strict diet and have had to give up many different foods. I never complain because my health is a thousands times better now. But you my dear have givin' me so many delicious choices I don't miss a thing from the old ways I ate. I like many off your recipes even more than the "normal" old recipes that we used to eat. Thank you, Thank you, Thank you! God Bless, from your biggest fan :)
    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *