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

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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

 

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417 thoughts to “Healthy Flourless Chocolate Muffins”

  1. I can't wait to try this recipe though I will need to make a couple of small changes and pray that they work out okay. As a diabetic, using very ripe bananas adds to the carb content so I'll try using unsweetened applesauce. Will also reduce the amount of maple syrup a bit. I don't believe in using artificial sweeteners, would just rather consume less of the good stuff so REAL maple syrup is the ONLY way for me to go :) Would love to know if anyone has tried these changes with success.
    Reply
      1. For those wondering, I Just made these with unsweetened apple sauce. I only had 1 very ripe banana, so I used that and subbed the other with 1/2 Cup of the apple sauce. I also decreased the amount of maple syrup both because I was worried there would be too much "liquid" because of the apple sauce, and because I wanted to cut down on how sweet they were. They came out AMAZING. I did have to bake them longer, about 27 min I think, and the center is definitely not firm like a cake, it is more fudgy. But all in all this recipe was great! I will for sure make it again! Thanks!!
        Reply
    2. I am thinking about using this sugar replacement with a low G.I http://www.tiana-coconut.com/products/coconut-superfoods/coconut-nectar-sugar-substitute/ I checked the label and compared with different sugar alternatives and it seems the best option for the ones trying to cut on sugar like me. Have a look and let me know what you think :)
      Reply
  2. I am getting ready to try these and am so excited!! :) I have been spending SO much money on Protein bars, etc and would love something homemade to be able to bake and take with me to work and to have on hand at home. I am wondering if you could also add oats? Anyway, thank you so much for posting. Keep up the great work!! Cheri
    Reply
    1. Thanks Cheri! I bet you could add oats if you like. If you try, let me know. I also have a recipe for homemade Clif bars if you want to try it out. https://mywholefoodlife.com/2013/02/01/homemade-almond-clif-bars/
      Reply
    2. Granted, this is with my ingredients which might differ from your own. Cal: 249 Fat: 16.5 Potassium: 382.6 Carbs: 20.3 Fiber:3.9 Sugar:13.4 Protein: 8
      Reply
  6. I keep seeing these around and never actually looked because I'm doing an elimination diet and can't bake for a while. I'm totally mesmerized! How in the world did you come up with these?! I would have never figured that they'd bake up well with those ingredients. They sound perfect. :) I'm definitely trying these!
    Reply
    1. Thanks Erin! I wasn't sure they would work when I created them, but they did! :) They are super fudge. Almost like a truffle
      Reply
  7. Hi....just wondering if it's ok to use regular Kraft peanut butter, or would that be too oily? Should I stick with a natural peanut butter?
    Reply
  8. Great! I added 1/2 avocado mashed in with a little almond milk to make it east to control. Result was a rich and luxurious cake.
    Reply
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  10. This recipe is definitely a KEEPER! I added dairy free mini chocolate chips and everyone just loved them. Thanks so much for sharing :D
    Reply
  11. Just made these for Passover tomorrow. Had to try one ahead of time and they are amazing. Living a vegan lifestyle and love that these are super easy and delicious. Thank you!
    Reply
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  13. I made these using 2/3 cup of honey sunflower butter and a 1/3 cup of natural peanut butter. I smashed up roasted macadamia nuts and sprinkled on top along with cacao nibs. Also made 15 mini muffins in a butter greased pan. I baked for about 18-20 minutes. They don't seem to rise and the center is super fudgy. I also left a bit of the batter to smear on the top of two muffins as the texture was exactly like frosting. Tasty! I cannot believe that I grew up on Betty Crocker and Duncan Hines refined cake mixes when I could have had natural, healthy ingredient cake, cupcakes such as these!
    Reply
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  15. I love peanut butter and these look so yummy, but I can't have chocolate. Can anyone suggest an alternative for the cocoa powder?
    Reply
    1. Why don't you make these instead? https://mywholefoodlife.com/2014/06/26/flourless-peanut-butter-muffins/
      Reply
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  19. These are absolutely fantastic! I had a couple of substitutions... I used honey instead of maple syrup (a little less, too!) and natural almond butter in place of peanut butter. They are so delicious! Thank you for sharing this recipe. I definitely will try others that you have posted. They all look wonderful and all with healthy ingredient combinations! Just what I've been looking for! :o)
    Reply
    1. Thank you Stephanie! Glad you liked them! I like them better with almond butter too, but my hubby loves his peanut butter
      Reply
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