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Flourless Chocolate Blender Muffins

Flourless Chocolate Muffins. Super healthy chocolate muffins, with NO flour, NO oil, and NO refined sugar!

Fudgy Chocolate Blender Muffins

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

Flourless Chocolate Blender Muffins

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



Banana Muffins

Keto Blueberry Muffins

Applesauce Muffins (oil free)

Vegan Super Healthy Chocolate Muffins


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.)

Above – Watch the video of making the muffins!
Secretly Healthy Flourless Chocolate Blender Muffin Recipe
Pin it now to save for laterPin Recipe

Flourless Chocolate Blender Muffins

Soft and healthy chocolate blender muffins for breakfast or snack.
4.96/5 (53)
Total Time 12 minutes
Yield 8 muffins


  • 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


  • *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


The recipe was adapted from these Black Bean Brownies.

Have you made this recipe?

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Published on January 12, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. Amy says

    I must make these next. The original turned out SO WELL!!! I’m sure this version will not disappoint…



  2. 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!



  3. 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 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,

    • 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

  4. 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. 🙂



  5. Isabelle says

    Oh my god these taste like actual cupcakes! Baked for 20m instead of 12, turned out delicious



  6. 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! 🙂



  7. 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!



  8. 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!

  9. 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!



  10. 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!

  11. 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.



  12. 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.



  13. 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!



  14. 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?

  15. 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.



  16. 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

      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?

  17. 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!



  18. 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.



  19. 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



  20. 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!!!



  21. 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!



  22. 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!

  23. 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.



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