Healthy Flourless Chocolate Muffins

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

Prep Time 5 min Cook Time 15 min Serves 8 muffins     adjust servings

Only 4 ingredients to make this delicious chocolate treat!



  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.


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 made these for the first time tonight, and all I can say is YUMMMMYYYYY!! I could not find calories on this recipe. Do you have that info available? Thank you so much for posting this recipe.
    1. Glad you liked them! I'm sorry I don't know the nutritional info, but I believe someone shared it higher up in the comments of this post.
  2. Thank you so much! These are SO yummy and easy to make! We added walnut pieces to ours and a smidge of ground flax seed! Yum yum!
  3. I love to make flourless and no sugar added treats, and know to expect that they will not taste sweet and will have a different consistency. I have made a lot of great recipes. However, I made these today and they were not good at all.
  4. I did not care for this recipe. I found it very bland. It was also hard to mix in a food processor. I attempted mixing in a blender and nutri bullet and broke the motor on both. I prepared with homemade peanut butter rather than processed peanut butter so I'm not sure if it mattered with the consistency.
    1. food chopper broke from mixing this as well!!! Mine was organic PB that had previously been in the fridge and the mixer started going slower as soon as it encountered the huge lump of PB.
  5. Can you make these without a food processor? Would a blender work? I would love to try the recipe but unfortunately don't have a food processor. Thanks!
  6. i LOVE these muffins!! they are my new favorite breakfast!! i find myself craving them :) i do have trouble mixing them as the batter is thick ~ my food processor has a bit of a hard time with it, but it gets it done. i tried it in my vitamix once ~ OOPS. don't do that. it overheated, but it has an overheat protection on it, so i didn't break it, but i won't mix it in there again ;) thanks so much for the recipe!! i shared it with all my gf friends!
  7. mine are in the oven now. I did like the taste of the batter. I used natural peanut butter. I blended mine in a ninja chopper, doing the bananas first, then mixed in the maple syrup and cocoa. Lastly I added the peanut butter. It mixed very well and I used the wet spoon. Can't wait to taste them. I will use some dark chocolate chips and pecans or walnuts next time.
  8. These are amazing! I've made them for brunch potlucks and my family several times. It's a great recipe if you are trying to use bananas before they go bad, if you need a quick breakfast (make ahead and freeze), or if you want a small dessert. PLUS my husband, who is vegan and GF, can have them and loves them. So does my toddler. THANK YOU!
  9. We made these yesterday, and they are awesome! My only gripe is that we lost enough of each muffin when peeling off the cups (we used paper because it's all we had on hand) that it makes me really sad. I don't really want to buy silicone muffin liners like you used, so I was wondering if you've ever tried making these without liners and just sprayed your muffin pan directly with non-stick spray? If so, did they come out clean without losing any of the muffin? Thanks!! (We plan to make them again next week.)
    1. I am sorry they stuck to the paper liners. You can totally grease a muffin pan and not use any liners if you prefer. That works great. :)
  10. I just made these and they were delicious! I used sun butter and agave nectar in place of the peanut butter and maple syrup and they were absolutely delicious :) I have a ton of allergies (gluten, peanut, soy, dairy, egg) and so it's always exciting when I find a recipe I can actually eat! Thanks so much for sharing!
  11. I'm paleo so I can't have peanuts... would you suggest subbing almond butter or macadamia or cashew butter? Awesome recipe!!!
  12. These are so scrumptious! Rich and chocolaty, these are my favorite thing to bake when I need a healthy and potable snack ;). Thanks for the fantastic recipe! Blessings! :)
  13. I adore the fudginess (it that a word? I think so ;) ) of these muffins, and make them all the time! I've experimented a bit by adding espresso powder and even a pinch of cayenne pepper, both ingredients exemplifying the chocolaty flavor. I bet you could even add some raspberry filling or crushed Oreos to these, at the expense of having them be less healthy (heck, I could eat them for dessert!). Thank you for sharing the melt-in-your-mouth chocolaty awesomeness with me!!

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