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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5 from 3 votes
Flourless Double Chocolate Muffins
Servings: 12
Author: Lyubomira from CookingLSL
  • 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
  1. Preheat oven to 350F.
  2. 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).
  3. Place all ingredients but the chocolate chips in a food processor/blender. Process until smooth.
  4. Divide mixture between 12 muffin tins, they need to me a little over 1/2 full.
  5. Add 3-4 chocolate chips on top of each muffin and press them down into the batter.
  6. Bake for 20 minutes, until a toothpick inserted comes out clean.
  7. Let them cool for 10 minutes and remove from the tin.
  8. Store in the fridge for up to 5 days.
Recipe Notes
Recipe from www.thebeachbodyblog.com.