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
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
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)
Vivian | stayaliveandcooking says
Ohhh, sounds amazing! Will have to save this for the time I need some gluten free snacking 🙂 Chocolate is ALWAYS good <3
Aubrey says
Yum! Love the no flour recipes:-)
Ethan Wilkins says
A 5-star dessert!
Amy says
I must make these next. The original turned out SO WELL!!! I’m sure this version will not disappoint…
Jen says
Longtime reader (like 5 years or more), but possibly first time commenting (or 2nd or 3rd maybe). Regardless, my son (3.5 year old) became obsessed with eating muffins every morning for breakfast with our smoothie back in February. Obsessed… like crying if we had to have toast or pancakes instead… I was making very healthy muffins, some of your recipes, some from Peas and Thank You, but still most had flour and took a while to make. Two weeks ago I had some leftover pumpkin, so made the blender pumpkin ones, and he was hooked. We have been making them constantly–those and the banana ones! I love that we are eating muffins, but they are full of beans and not flour!! While my husband is not a fan when we make them in the morning (since as you mention they taste better after sitting), we like them anytime! I cannot wait to try these!! Sorry for the long post, but I’m not sure I can make any other muffin now! Maybe a blueberry blender muffin should be next (although I suppose I could add to the banana ones). Thanks so much!
Jen says
Me again! Just an addendum to say I’ve already made these and they are awesome! No substitutions or changes (except chopping regular sized chocolate chips as I didn’t have mini). Thank you thank you! I loved them right out of the oven, myself!
Mary @ LOVE the secret ingredient says
I still haven’t tried a chocolate recipe with black beans, but I need to! These look amazing!
AL says
I thought I needed to post this about the flourless banana muffins but can’t figure out how to comment there. I didn’t read this chocolate recipe and am worried I could be putting people at risk with it too–I’m so sorry–I feel so overwhelmed.
About the banana ones–Please, please keep your readers safe. I think these are not grain free, or gluten free unless you use certified GF ingredients, or vegan if you use honey, etc. I’m feeling scared and confused, and like immforgetting things. I’m so sorry if I’ve put others at risk by all the things I fail to comment on. Please everyone do your own good research and use your judgment and know your needs to keep safe. I’m so sorry all the other things I’m missing and failing to check. I didn’t even read the post, I’m sorry. I’m so sorry–I’m sorry if I put others at risk of harm. Please, please keep safe and please everyone keep safe with foods. Please take care. Thank you.
Also I’m worried about how squash could explode, people can get food poisoning from inadequately cooked frozen veggies, and allergens are hidden or cross-contaminated in SO SO many ingredients.
I’m so sorry. Please keep safe.
AL says
I’m so sorry. I’m sorry if I’m putting others at risk. I’m so sorry; please, please keep safe in all ways.
I’m sorry. I feel unable to help, unable to prevent harm. I’m sorry if I’m being irresponsible. I’m feel wrong and confused and crazy and failing to prioritize. Please keep safe and take care.
Please take good care.
Sydney says
Many gluten free and vegan people read and use her recipes daily. If there was really such dangers with the foods, like a ingredient that wasn’t gluten free, I am sure at least one reader would notice. I can tell by your extreme use of ” I’m sorry” that you feel like it is your responsibility to comment. I am sorry you feel so overwhelmed and stressed, but it does not have to be your responsibility to comment on every one of her recipes. Furthermore, addressing your comments on exploding squash, as long as there is some way for the internal heat to be released while cooking, it will not explode. Exploding squash will most likely only create a mess, not bodily harm.
Allergens are often listed on the back, as well as other things the ingredient may have come in contact with. If you would like to be extra safe, you may check those. I have included a link to https://www.choice.com.au/food-and-drink/food-warnings-and-safety/food-safety/articles/food-poisoning because it helps explain allergens, as well as frozen food and supermarket safety.
AL, with much respect, the writing style of your comment seemed rather frantic and scared. If you feel paranoid often, or find yourself not eating for fear of contamination, please go to a professional. Also, if you continue to feel like you are forgetting things, or feel confused often please also visit a healthcare professional. While you are very worried about others safety, do not forget about your own.?
Have a wonderful day,
Sydney
Bob says
Wow, crazy much?
Marnster says
This is beyond obsessive. Stress kills. I would just breathe and relax 🙂
Olive says
Don’t worry about this that much. A mistake is Earl done. People with severe allergies , like me, always check Labels of food always… I’m sure they will do the same. Worry less x
Marina @ A Dancer's Live-It says
I love all of the variations on your blender muffins! Now I have an excuse to bake ALL of them. 🙂 Thank you for sharing Katie, and please come to Philly soon 🙂
Johanna says
Oh man – AMAZING!! I can’t believe that this is so good. Easy to follow recipe and delicious results. Thanks for another great recipe to satisfy my chocolate cravings. 🙂
Isabelle says
Oh my god these taste like actual cupcakes! Baked for 20m instead of 12, turned out delicious
Chloe says
Just made these and they were awesome!! Very moist and fudgy. I didn’t have black beans so I used navy beans and they came out great. I also used xylitol and stevia drops instead of maple syrup /honey. Husband loved them too. Definitely will be making these regularly! 🙂
Amy says
Excellent! We couldn’t wait to cool overnight- maybe an hour or so and my hubby and toddler (20 months) LOVED them! Super fudgey and delicious!
shaun says
OMG, I just love this post & of course chocolate, but I am trying to cut in the gym. Oh well there is always next week!.
I love the visuals on this blog!
Reilly says
Hi Katie! These are soooooooo good!!! I know these are muffins, but I treated them as a dessert ??? when they were fresh out of the oven, I took two and placed a scoop of vanilla ice cream on it. The warm, gooey, brownie like muffins were perfect with that melting ice cream! 5 stars!
Kate says
Would it be possible to make these in an 8×8 pan or similar to make them more brownie-ish? They look so yummy!
Chocolate Covered Katie says
I’ve not tried, but be sure to report back if you experiment! Or you could just make these instead: https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/
Louise says
I made these Flourless Chocolate Muffins last night. I substituted in coconut flour and a little extra water. I was serious dubious when I took them out after 12 minutes and they were so gooey. Still I put them in the fridge overnight and just pulled them out. Divine! Love the fudgy texture and taste!!
Thanks for what you do. I bought your cookbook to support you and found the recipes to be awesome.
Chocolate Covered Katie says
Thank you so much!!
Eva says
Hello Katie,
we love your recipes, you make it so easy to find healthy alternatives for most of the classics.
This one is just another superb example of how awesome healthy treats can taste.
Paula says
These were little perfect little soufflés! Used raw cacao powder and cacao nibs instead of chocolate chips and they were incredibly rich and chocolaty. Perfect for dessert when trying to eat clean!
Jaime says
My husband won’t eat nut butter and I won’t make anything with actual butter or margarine. Is there another substitute for the peanut butter? Can I add more applesauce/banana instead?
Chocolate Covered Katie says
You can use a nut-free butter such as Sunbutter (sunflower seeds). Coconut butter might work, but I have not tried it.
Patricia says
Hi I am from Argentina, and we don´t have peanut butter here. (at least not cheap nor easy to find… ) I want to try this recipe, What would you suggest? or is it ok to just take it off the recipe? Thank you very much!! I am cooking the black beans right now!!! 😉
Jaime says
I doubled the applesauce, which made it more brownie-like than muffin-like.
You’ll hear no complaints from me though because it’s still healthy deliciousness that is gooey and chocolatey.
Sumayya says
Hi,
🙂
What other modifications did you make?
Patricia says
I made them!!! Without the peanut butter. It was perfect anyway! I TOTALLY LOVE THEEM! New addict to the list!!! Thanks thanks thanks!!!
Sumayya says
Hi,
I would like to try this recipe, without peanut butter and am 🙂 you had good results!
What ingredients did you add/modify as a substitute?
Cassie Autumn Tran says
I am so excited for this chocolate version! Looks and sounds SO GOOD! I would love it if you made a cinnamon roll version or a dark chocolate coconut take on this recipe!
Michelle says
I made these and my family went nuts. They are AMAZING! I followed the recipe exactly. They are now a go to dessert in our house.
Sarah says
I just made these the other night and only added 1/6 cup of honey but next time will leave it out. I am having to watch my sugar intake. I took these to my co-workers and they loved them. Great recipe – thank you
Anna says
OK, these are delicious and I need to make more soon. I am totally putting cinnamon and cayenne in my next batch!!! Awesome recipe! Thank you so much!!!
Jami says
These are amazing!
Jean says
It’s a rainy Sunday here in my hometown and I decided to make these. They are absolutely scrumptious!! Can’t wait to try the banana version!
Annalise says
Katie, your recipes look AMAZING! I love baking and have experimented with SO many gluten free, sugar free recipes myself. I couldn’t really find any blogs that actually provided so many great recipes that I didn’t have to adapt to health preferences. Thank you so much!
Megan C says
I loved them! Even better than the original recipe!
Brennah says
Just made these they’re AMAZING. I subbed in oat bran for the oats and agave for the sweetener and they still turned out great. I’ll definitely be making these again.
Gina says
THANK YOU KATIE!!! Your recipie’s are the BEST!!!! I have made three of your treats now, and have shared them with my husband and a few friends that are now fans of your recipie’s too! Keep up the great recipie ideas, I’m hooked!! 🙂
dev says
Hey Katie, Thanks for sharing this with us. This is an awesome recipe. I am surely going to bake it tonight only. I have great inclination towards the muffins and this is the perfect match to my taste buds.
LaQuosha says
These muffins are awesome! Do you think I could add chocolate protein powder to up the protein? If so, how would I modify the recipe?
Rana says
Hi Katie! I’ve tried the original recipe and I loved it and I’m super excited to try this one now! However I have no black beans in sight 🙁 do you think they’d work if I use chickpeas instead? I did that for the original recipe and it worked great!
Christina Madarena says
My kids absolutely LOVED these!
Jacinta says
Ahhh these really do taste like chocolate fudge brownie muffins! In love with this recipe, thank you! x
Elena says
I love these! I forgot to add the peanut butter but they were still delicious. I’ve tried to use black beans in baking before and the results weren’t very good, but in these, you can’t even tell the beans are there. Will definitely make again 🙂
Mary says
These are amazing! Delicious, rich, fudgy flavor and texture, without a sugar high or sugar crash!
Keesha Doss says
I tried to make them. First, the blender wouldn’t blend. Even when I kept stirring it in. Had to add apple juice to get it to mix. Kept in oven 20 minutes and still runny. Guessing cuz of the added liquid. Decided to take out, cool and put in freezer. Ate when nice and chilled. Thick pudding consistency. Tasted awesome. Lol. But I totally failed at the cupcake part. I made pudding cups. Lol! I usually screw up on Pinterest endeavors, too. Lol! Anyways – flavor was grand!”;-)
Lindsey says
YUM!! These are so decadent and fudgy – my kids LOVE THEM. My kids generally try to bypass breakfast during school days -don’t like cereal, but do like Costco muffins (not healthy at ALL). These are perfect! Wholesome, healthy, and like eating dessert for breakfast.
Note: mine stayed in the same lumpy shape after baking, didn’t smooth out. The batter was very thick when I scooped into cupcake liners. So they are not as pretty as Katie’s are pictured.
Also – the banana flavor was dominant before baking, which I don’t like. But after baking it is very subtle, barely noticeable.
Erin says
These were super delicious, Katie––and super easy. Thanks for the recipe!
Katherine says
One of me and my husband’s favorite breakfast muffins. I make these all the time!
Sue says
I just made these and they’re great! Dense, chocolaty and healthy — how can you go wrong?
Jen says
OMG these were amazing. They taste like a hostess cupcake or a flourless cake, and not at all healthy! Here were my changes: 22g of raw caco powder, 120g banana (it was one medium banana), and 3 tbsp semi-sweet chocolate chips. Phenomenal. Recommend refrigerating them for best taste.
Danielle Omole says
I’m trying to figure out how you got these to measure out to Four Points. When I input them into my Weight Watchers app they come out to be 8pts
Jason Sanford says
I got 4 like Katie. What ingredients are you using for calculations, and are you including the fruit?
Liz says
I made this for my 19 month old for breakfast and he loved it! I used 1/4 cup syrup plus 5 dates and only put in about 1 Tablespoon mini chocolate chips. It made 24 mini muffins – baked at 10 mins. Thanks! 🙂
Tori says
Id love to make these, but we don’t have black beans where I live… could I substitute it with something?
Jason Sanford says
No black beans called for in this recipe 😉
Tori says
What should I use instead of the one can of black beans then? Any kind of beans?
Jason Sanford says
Sorry was somehow looking at the wrong recipe. You never know unless you try, but probably white beans would be ok. Be sure to report back if you try! Or just make these: https://chocolatecoveredkatie.com/2016/04/04/flourless-blender-muffins-banana-vegan/
Olivia says
Hi Katie!
I’ve made these in the past and they are absolutely delicious! I’m currently having to stay away from oats so am wondering if I could substitute in a little bit of baking flour or if I should just not replace the oats with anything?
Jason Sanford says
Probably would work but you never know unless you try. Be sure to report back if you do!
Christine says
My son cannot eat Oats at all, is there any gluten free replacement for the oats?
Jason Sanford says
Maybe experiment with almond flour? Be sure to report back if you do try it!
Tori says
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?
Christy says
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
Chocolate Covered Katie says
Thank YOU so much for trying them 🙂
Elyse says
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!
Chocolate Covered Katie says
Thank you for making them! 🙂
Henry says
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!
Chocolate Covered Katie says
Thank you so much for making them! 🙂
Linda says
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.
Jason Sanford says
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)
nina says
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.
Jason Sanford says
The print function issues are definitely being addressed with the redesign as well 🙂
Colleen G says
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.
Henry says
I used a Ninja blender for mine, and it worked just fine. I would recommend stirring once or twice though. 🙂
Mary beth says
These were super fantastc!!!
Tarun kumar says
Thanks for sharing this amazing aritcle. it’s really good one information. Thanks for giving this article.
Suzanne says
This looks delicious! Thank you for sharing!
Nora says
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.
Jason Sanford says
I don’t see why white beans wouldn’t work. If you experiment, be sure to report back!
Jason
Su says
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
Maddie says
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!
Chris says
Seriously. All that verbiage about muffins? Please no judgement. Kate is doing her best.
Thank you Kate.
Maddie says
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)
Molly says
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.
Lisa says
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).
Jason Sanford says
Hi, her recipe say 1/2 cup so I would go with that! 🙂
MBC says
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!
Sarah says
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!
CCK Media Team says
Thank you so much for making them!
Mary says
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!
CCK Media Team says
Thank you so much for making them!
Jamie says
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.
Erica says
One of my absolute favorite recipes and a staple of our house! The rich, chocolatey flavor combined with reasonable healthiness is hard to beat.
Amanda says
Love your recipie Kate! If I double this do I need to increase the baking time in the oven?
Aziza says
The muffins are AMAZING. I improvised by substituting the black beans with pinto beans, maple syrup with coconut sugar, didn’t put oatmeal as I didn’t have any left, and put 1 whole banana. I made 5 big muffins and ate two 2 hours after I took them off the oven! Decadent, fudgy and delicious. This is the second recipe I do from your recipes and it didn’t disappoint. Thank you Kate!
Kathryn Schnarr says
These tasted super yummy but they did not rise. Did I over beat them in the processor?? And how underdone should they be? There was a thin layer of surface crust which was cooked while the rest was goo after 12 mins. Just looking to make this work a bit better…thanks:)
Jessica says
Followed recipe using Apple Sauce to a T. Was really liquid like when blending so added in 1 T of cornstarch and 1 T of extra oats. Seemed to do the trick. Made them into mini muffins to try it out. Haven’t had them yet but they smell and look phenomenal. Can’t wait until tomorrow morning to try. .
Elisabeth says
Thanks so much Katie for publishing this recipe and all of your wonderful recipes. I make at least one a week, usually.
I made these today!
Used the applesauce and almond flour options, as well as just Hershey’s cocoa powder for all of the cocoa powder – followed the recipe in the other ways.
They taste really good – very chocolatey, not too sweet, and not like beans.
While I appreciate the flavor and the concept – the texture is not fudgey, but pudding-like.
Since I made a pumpkin version of the other CCK blender muffin recipe a couple weeks ago, I baked these a little longer – for 14 minutes instead of 12, but they are still very soft and underdone :/
This was in regular muffin tins with papers – but it made enough batter for 10 muffins, not just 8.
I will make again – they have amazing flavor and are full of beans! But will have to figure out how long to bake them for so that they are a nice fudgey texture.