Flourless Double Chocolate Muffins
Flourless Double Chocolate Muffins – clean, refined sugar-free, fudgy and rich these muffins are a chocolate lover’s heaven!
Flourless muffins anyone?
There is nothing better than a healthier chocolate snack and I’ve discovered my new favorite one. I wish I tried this recipe earlier! My husband saw it on The Beach Body Blog a while back and suggested that we try these flourless double chocolate muffins. It took me a while to make them, but they are so easy to prepare! And take less than 40 minutes.
I enjoy experimenting with muffin recipes, but there is always flour in them. I’m impressed with how fudgy and delicious these turned!
I try to eat mostly healthy, protein-packed, low-carb meals, but as you know I also indulge in some baked goods and desserts. There have been times, when I try to exclude white flours and refined sugars from my diet for weeks and months, but I’m not ready to give up on them completely! The only thing I can’t give up is – chocolate! No sweet fruit can satisfy my chocolate cravings!
And what I love the most about these muffins is the intense chocolate flavor and fudgy texture. Perfect for breakfast, snack or dessert. Pack them for lunch or make them for a picnic.
I used the recipe from The Beach Body Blog and made just 2 small changes. I peeled the chickpeas, to achieve smoother texture and also used agave nectar instead of maple syrup. Hope you get to try them!
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- 1 15 oz can chickpeas, peeled
- 3 large eggs
- 1/2 cup agave nectar/maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/3 cup semi-sweet chocolate chips
- Preheat oven to 350F.
- Prepare a muffin tin, line with paper liners and lightly spray with cooking spray. (I strongly suggest you use liners, it is easier with this recipe).
- Place all ingredients but the chocolate chips in a food processor/blender. Process until smooth.
- Divide mixture between 12 muffin tins, they need to me a little over 1/2 full.
- Add 3-4 chocolate chips on top of each muffin and press them down into the batter.
- Bake for 20 minutes, until a toothpick inserted comes out clean.
- Let them cool for 10 minutes and remove from the tin.
- Store in the fridge for up to 5 days.