Flourless Chocolate Muffins

Flourless Chocolate Muffins – clean, refined sugar-free, fudgy and rich these muffins are a chocolate lover’s heaven!

Flourless Chocolate Muffins

Flourless muffins anyone? There is nothing better than a healthier chocolate snack and I’ve discovered my new favorite one – these flourless chocolate muffins are the best!

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!

What ingredients do I need to make these flourless chocolate muffins?

• chickpeas
• eggs
• agave nectar
• coconut oil
• cocoa powder
• baking soda
• chocolate chips
• vanilla extract

How to make these flourless chocolate muffins?

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.
   
   

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

By Lyubomira from CookingLSL

Flourless Double Chocolate Muffins – healthy, nutritious, with rich chocolate flavor and made with chickpeas.

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 12

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Ingredients 

1x2x3x

• ▢ 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

Instructions 

• 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.

Notes

Recipe from www.thebeachbodyblog.com.

Nutrition

Calories: 149kcal, Carbohydrates: 18g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 41mg, Sodium: 227mg, Potassium: 164mg, Fiber: 2g, Sugar: 10g, Vitamin A: 65IU, Calcium: 40mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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