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.
This recipe is delicious but in no way is it healthy or low calorie at all…one small muffin is 184 calories and 11 grams of fat.
Do you have to have a vitamix to make these? I tried to make them in my Oster Blender and it almost died!!!
It doesn’t have to be a Vitamix, but it helps if you have a higher powered blender. If you don’t, then you could easily mix the batter by hand — just mash up the banana and you could do it all in a single bowl 🙂
Thanks Amanda!
Can I substitute a 7-cup food processor for the blender called for in making this recipe? I don’t have a blender but really want to make these chocolatey muffins.
Definitely! Anything that’ll grind up the oats and mix everything together 🙂
Could you use applesauce instead of banana? If so what, like 1/2 cup? I know it would probably make the overall recipe have more sugar probably though is the down side.
I’m not 100% sure about the applesauce, Renee, but I -am- working on an apple version that should be posted within the next month or so!
I just made these this morning and they are fantastic. Flourless baked goods can be hit or miss but you got it right with the one. Fluffy and light. Amazing!
To mKe them egg free, try chia seeds and water, to sub for eggs
Just a thought
Is there anything I can sub the bananas with? I can’t eat bananas 🙁 thank you!
Hmm I’m honestly not sure. The banana helps it bind and add a bit of sweetness, so you could try adding 1/2 cup of canned pumpkin puree and some additional honey or other sweetener.
thank you!
Tackled these tonight and my boyfriend is disappointed there are only 4 more left, as he ate the rest (I only got 8 out of the recipe – i suspect my pan is a bit bigger than normal tins). Thanks for the recipe!!
Hey Girl, I’m going to make these for our MOPS meeting tomorrow, and I’m wondering…do you think maple syrup or regular sugar would be an OK substitute for the honey?
For sure! I’ve subbed in maple syrup before and they turned out just fine. And they would probably still turn out great with regular sugar too.
These look divine!! Can I use unsweetened cacao powder instead of unsweetened cocoa powder? Thanks.
You definitely could!
These sound awesome but my daughter also has a nut allergy. Any ideas on what I can switch the nut butter out with?
You could use sunflower seed butter or soy nut butter! Sunbutter in particular is awesome when paired with chocolate.
These suckers are delicious! I think I like them better than the plain ones, because there’s more chocolate (duh). Have you tried putting any protein powder in these muffins? I make your protein granola bars every week, and I’ve tried putting it in these muffins, but I can’t seem to get them to be moist enough. Any tips?
I’ve actually never had really good luck baking with protein powder, which is why I generally avoid it unless I’m making something that doesn’t need to be fluffy or moist, like bars. I would say you could try adding more nut butter or liquid sweetener, but I’ve never tried it myself. Sorry!
This looks so yummy!
xo Jennifer
http://seekingstyleblog.wordpress.com
i made these last night but i didn’t have any flax and i don’t eat eggs…so i used chia instead. they were doing really well, until i decided to open the oven door, and rotate the muffin tin. big mistake. when i did that, the batter reacted immediately and drooped in the middle of each muffin. despite that mishap, they still turned out really well..the flavor of them certainly made up for it. soooooo good! my little guy loooooved them too 😀
ok, so apparently these muffins absolutely need the flax in them. i made them again (because they are just THAT good) and used the same amount of flax that you used..and used a chia egg instead of the egg. and guess what? they turned out incredible! sooooo happy! my little guy even made a comment as i was pulling them out of the oven “oh! those look much better! at least they didn’t sink in the middle this time!” ha!
Oh yum! I’m slowly going wheat free and sweets have been the hardest thing to give up! Definitely going to give these a try!
Im terrible at baking but these sound oh so yummy. will have to give them a try!
camille @imperfectlyimaginable.blogspot.com
They’re almost fool-proof, Camille! I’m sure you’ll have no problem with them 😀
OMG AMANDA YOU WIN the internet with the Enjoy Life review. OMGGGGG. These look SO moist and amazing. I AM MAKING THESE LIKE..NOW. I have everything and can just sub a flax egg. BOOM!
OK so I just made these, but subbed a flax egg for a real egg for extra flax power. AND OMG YUM! My mom is obsessed and shared all over her FB!! Winnerrrr!
oh man does this look DELICIOUS! May have to make these for the honey for valentines weekend! Thanks for the great recipe!
I LOVE Enjoy Life Chocolate! I pretty much buy a bag every shopping trip since we go through them like crazy! Actually used them today in my banana chocolate chip muffins 🙂 I can only find the mini ones though. Chunks or larger chips would be awesome!
I’ve only been able to find the mini chips around here as well, but the bigger ones are definitely awesome — especially since they’re a darker chocolate.
Wow…..these look so awesome! I have all the ingredients on hand to make them. On a quest for healthier. Thanks! Commenting via the SITS Saturday share….and liking your Facebook page, too.
I used to make a flourless chocolate espresso cake with raspberry sauce. It was so decadent and delicious. These muffins remind me of it.
I’m a big fan of the Enjoy Life brand. I use their chips for all my baking, in my granola and also in my Energy Bites.