Flourless Chocolate Blender Muffins

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

Have you tried the original version of these muffins yet?

It is absolutely CRAZY how many of you have been making the original version after I first posted the recipe not even a month ago!

It seems like every time I turn on my computer, I’m greeted with even more comments or instagram posts from readers who have made the recipe – and it makes me incredibly happy so many of you are trying it!!! I’m excited others now share my love for these cookie-dough-like blender muffins.

If you missed the original post, it’s definitely worth checking out, as that recipe is quickly becoming one of my favorites on the entire blog!

And of course, as soon as I saw the popularity of the original version, the next order of business had to be the creation of a chocolate version.

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! I ate them all and then focused on a second experiment, which yielded perfect and fudgy muffins that taste almost brownie-like.

Chocolate Fudge Brownie Muffins, if you will.

Flourless Chocolate Blender Muffins

Adapted from Black Bean Brownies

Ingredients

• 1/3 cup quick or rolled oats
• 1/4 cup cocoa powder
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1/3 cup mashed overripe banana or applesauce (80g)
• 1 can black beans, or about 1 1/2 cups cooked
• 1/4 cup peanut butter or allergy-friendly sub
• 1/3 cup pure maple syrup or honey
• 2 1/2 tsp pure vanilla extrac
• 3-4 tbsp mini chocolate chips (not optional – omit at own risk)
• optional chocolate chips for the tops

Instructions

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 my flourless banana muffins, these muffins are supposed to be 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

Link Of The Day:

12 Recipes That Prove Breakfast Is The BEST Meal Of The Day

Find more healthy recipes like this Flourless Chocolate Blender Muffins at Chocolate Covered Katie.