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
Video
Notes
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)
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!
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:)
It doesn’t rise because it is made out of beans not flour. Beans don’t rise.
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. .
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.
Oh wow! I made the original recipe (flourless muffins) multiple times and loved them and we just decided to try this recipe and wooow it is even better! Thank you!!! Kids made the muffins almost on their own, so easy, so quick, so good and healthy!!
I used maple syrup, peanut butter, regular oats because I forgot to use quick oats, and 1/2 C chocolate chips. Because why not! I added 1/2 C oats because that’s what is used in the almond butter blender muffins and I liked those. All of my chocolate chips melted because the food processor was working hard. I could taste the beans in the batter. But after baking I really couldn’t . I baked 20 minutes and let them sit in the turned off oven for 5. I think these are yummy! I like them warm better than cold.