Feel good about satisfying those chocolate cravings with a flourless double chocolate chip muffin that’s gluten-free, sugar-free, dairy-free, grain-free, and oil-free, but so soft and fluffy that you’d never be able to tell.
I’m not one to say no to chocolate. Ever. Well, unless it’s paired with peanuts, but in that case it’s more an issue of self-preservation rather than choice. Pesky allergies.
If you’ve been reading Spoons for any amount of time, you’re probably well aware of my allergy to peanuts. I try not to complain about it too much, but it can be hard when you live in a [blog] world that’s obsessed with the little legumes and you’re constantly being reminded of your dietary limitations. At the end of the day, though, it’s not all that bad. I definitely still manage to eat quite well, and it helps that there are some pretty awesome allergy-friendly companies out there who are sympathetic to my situation.
When Enjoy Life reached out to me and asked if I wanted to sample their new dark chocolate morsels, my answer was pretty much a no-brainer. I’ve been a big fan of their products for years now, and… I may have mentioned that I never say no to chocolate? But neither would you if you were presented with these rich bites of dark chocolatey goodness! I started out by taste-testing them straight from the bag (naturally), before figuring that I should probably do some baking with them to see how they fared. The result of my experiments? Flourless Double Chocolate Chip Muffins.
If these muffins sound familiar, it’s because I based them off the same recipe that I used for my original flourless chocolate chip almond butter muffins, simply switching out the oats for some cocoa powder to make them extra chocolately — just in time for Valentine’s Day 😀
Like the originals, they’re gluten-free, sugar-free, dairy-free, and oil-free, but as an added bonus, they’re now grain-free as well. You can make them nut-free by replacing the almond butter with sunflower seed butter, but I’m afraid I haven’t quite figured out how to make them egg-free just yet — I’ll be sure to let you know if I ever do.
Until then, I hope you enjoy some of the softest and fluffiest muffins that I’ve ever had the pleasure of eating, whipped up in a blender in under 30 seconds just to make them that much more easier to enjoy.
Flourless Double Chocolate Chip Muffins
- Total Time: 15 mins
- Yield: 9 muffins 1x
Ingredients
- 1/2 cup almond butter*
- 1 ripe medium/large banana
- 1 egg
- 1/4 cup honey
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp. ground flaxseed
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/4 cup chocolate chips, plus more for sprinkling on top
Instructions
- Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
- Add all ingredients except for chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
* To make these nut free, simply replace the nut butter with soy nut or sunflower seed butter.
- Prep Time: 5 mins
- Cook Time: 10 mins
Disclaimer – Enjoy Life provided me with the Dark Chocolate Morsels free of charge. I was not compensated for this post, and all opinions are my own.
Best recipe ever, it is a staple in our home. I have changed it a bit, no almond flour or honey, use cocoa nibs instead of choc. chips, and add fruit. It turns out perfect every time. I have shared my version many times and tell them to check out your website. I have tried many of your recipes, leaving out the sugar, and it turns out amazing. Some times I add Monk fruit or allulose. Best recipes ever….thank you!!!!
I’m so glad you like them, Karen! Thanks so much for sharing your modifications in case anyone else wants to try them 🙂
Made these with my 20 month old (but without choc chips) and we both loved them. Thank you!
Do you think I could bake these in a donut mold pan?
Hey. Found your blog on Pinterest and made these delightful chocolatey muffins in a mini muffin pan as part of a menu a woman’s easter brunch I threw last weekend. HUGE hit. It was my first time using almond butter and easy. I used plain organic yogurt instead of the banana and halved the honey which I may not do next time – I just don’t eat things with sugar very often so honey feels really sweet to me – but they were all gone but 2 which was great with coffee the next morning. Great recipe. My husband had no idea they were healthy. Lol. The best kind of recipe is one that just tastes great without having to taste “healthy”. Your pictures are awesome.
I’m so glad you enjoyed them, Stephanie! Thanks so much for taking the time to let me know 🙂
Hi! I made these last week and I thought they were absolutely delicious!! I subbed some of the cocoa powder with chocolate vegan protein powder, so they had a slightly strange aftertaste (but I think it’s because of the protein powder). One of my coworkers did not like these muffins at all, but my boyfriend doesn’t eat sweets and loved them. So 2/3 people liking them ain’t bad! I will make these again, possibly with chocolate whey protein powder and a dallop of greek yogurt. I think they could also use a tiny dash of cinnamon. Thank you so much for the recipe!
Okay, amendment to my previous comment. I made these again with chocolate whey protein powder instead of vegan protein powder and they were amazing!!!! I subbed half the cocoa powder with protein powder. Added a dash of cinnamon. Best muffins ever 🙂
These are ON POINT! Thank you for never letting me down, Amanda!
Amanda, thank you for another fantastic recipe! These were so easy to make, and most importantly, were absolutely delicious!
I’m so glad you made them and liked them, Emily! Thanks for taking the time to let me know 😀
These look amazing and I can’t wait to make them for my kids! However, the Enjoy Life Dark Chocolate Morsels are NOT sugar free so you really shouldn’t claim that your muffins are sugar-free them.
I am on my 5th batch of these, they are so amazing! I was on a 2 week detox and needed a morning muffin that could help me get though it and these were it. I replaced the honey with xlatol and omitted the chocolate chips as i couldn’t have sugar or honey and they still worked out just had to bake for about 2-3 min longer. I added a few walnuts on top to replace the chocolate chips and it worked quite well. This is now a staple recipe in my kitchen 🙂 thank you so much for sharing. Made my detox week so much better! Plus a hit with my partner as well 🙂
I’m so glad you liked them! Thanks so much for letting me know 🙂
Made these yesterday. So easy, so good!!
Thank you so much for posting this amazing recipe! They even passed the test with my super picky 7 year old who doesn’t like bananas…shhh!
Hello. I just wanted to stop by and thank you for this great recipe. My muffins turned out great. One question I have is if the banana is necessary? I don’t care much for the banana flavor But if its needed for texture I’ll keep it around. 🙂
I haven’t tried it with this recipe specifically, Kimberly, but I’ve made flourless muffins using applesauce before with no problem. It’s just 1/2 cup of applesauce to replace the banana.
I stumbled across this recipe in Pinterest today and it was a nice change in our weekend low-carb pancake rotation. I made it slightly lower in sugar by using coconut sugar for the honey and sf chocolate chips. This made my batter pretty thick but it was still tasty and baked well. Thanks for sharing!
Hi! I just discovered your blog and got busy right away printing and making things 😀
These Double Chocolate Chip Muffins and the Chocolate Chip Almond Butter Muffins were first on the list. They are both very delicious!! I did use regular peanut butter instead of the almond butter, all other ingredients were exactly as written on the recipe. They are soft, fluffy, fudgy, moist and have a great texture (just as if they contained flour). I love that I didn’t have to use any type of sugar or flour and that they have protein from the peanut butter.
I think I may try a batch using PB2 for the peanut butter to cut the calories, although when I put the nutrition facts into My Fitness Pal they are well under 200 calories each (I only got 7 from one batch).
These are a winner with my pickiest eater, my 5 year old. He literally tries nothing and likes nothing. He shoved the chocolate one into his mouth with his eyes as big as silver dollars!! haha! My not-so-picky daughter and son didn’t care for them….but they are just crazy! Because they ARE delicious! My daughter doesn’t care for peanut butter and it does shine through in the background, so I think that’s why she didn’t care for them.
Will be making both muffins again!!
Does anyone know about how many calories per muffin if you make 9 muffins with this recipe?
Delicious. My husband and I loved them. I will definitely make again. Nice treat without too much guilt. I will also try a few of your other gluten free muffin recipes, beings this was soooo good. One question, can I line muffin tins with paper muffins cups instead of greasing muffin tins?
That should work just fine, Debbie!
These look amazing! Question, in the blog post you write that you haven’t figured out how to make thenget free, yet there’s no egg in the recipe? Is that what the flax is for? Could I use egg instead? Thanks!
There is an egg in the recipe 🙂
I am interested in buying a VitaMix,,,,can you give me some tips on what to look for? Which is your favorite and why? Thank you
Those look great and Im definetly gonna give them a try, thanks for the recipe! Do you happen to know how many calories they have? Im not on a diet but I like to keep track of my calories.
I don’t — sorry, Amely! But you can enter the ingredients into a calculator like this one — http://www.myfitnesspal.com/recipe/calculator — and find out.
I have made these muffins and they are simply delicious. No dairy, no gluten, no yeast, etc. – great recipe.
I’ve made these muffins several times- they’re absolutely fabulous! I have used Barney Butter- smooth almond butter, and I’ve also used Whole Foods 365 smooth almond butter. I must say Barney butter wins hands down! Try these, if you’re cutting out grain and are craving something chocolate, you won’t be disappointed.
just made these-still sitting on my counter. I am always skeptical of flourless recipes-sometimes they are way too dense or just don’t have the right texture for me. Not the case with these-they came out so fluffy and moist. Truly cannot tell the flour is not there! I did only get 6 reg muffins-next time I will use the mini pan. I also subbed the almond butter for natural pb-and ground chia for the flax. Very yummy and beautiful-they kept the dome shape and are very easy to make. will def check out more recipes from your site!
These were AWESOME!!!! I made one batch any my husband and kids asked me to immediately make another batch, but only to double or triple it this time!!
I’m glad you liked them, Angela! Thanks for letting me know 🙂
Oh boy these are awesome! My little nursling is sensitive to dairy and I miss chocolate so much. Just made them and they are wonderful!!!
I’m glad you enjoyed them, Tiffany! Thanks for letting me know 🙂
Yummy! Anyone know the calories, protein,sugar count,on this? Hubby is watching his numbers.
Amanda, i just wanted to thank you wholeheartedly for this AMAZING recipe! It means so much more to me than anyone will ever know. I know it may sound strange but it really saved me from total despair. I have a rare illness, a form of dysautonomia called POTS syndrome. It is extremely debilitating, as my body systems cannot reach homeostasis. Because of this, I have trouble standing, moving and completing many tasks. I feel faint and often do faint due to changes in position. I can’t stand for long, I can’t drive, I cannot have children and I feel like my freedom has been ripped away from me. In an effort to become more healthy and to aid in healing, I have completely changed my diet. No gluten, no dairy, no sugar. I had become so depressed with everything and sometimes a girl needs a little sweetness in her life! I was getting sick to death of the raw date brownies I had been pretending to like just to satisfy my sweet tooth. I was totally miserable. I made your muffins today and did not expect to like them but OH MY GOSH WAS I WRONG!! I cannot thank you enough for bringing some joy and sweetness into my life when I really needed it most. Thank you from the bottom of my heart.
Thank you so much for your sweet message, Tina. Oh my goodness — it completely warmed my heart. And I couldn’t agree more — a little bit of sweetness and chocolate really is good for the soul 🙂
How could I make these without bananas and almond butter…I’m allergic to both…thanks
Hi Sue! You could probably get away with using 1/2 cup of canned pumpkin puree in place of the banana, but you might need to add an extra 2 Tbsp. of brown sugar. And for the almond butter, you could use something like sunflower seed butter or soy nut butter.