Flourless Chocolate Blender Muffins
These Flourless Chocolate Blender Muffins are rich, fudgy, and guilt-free! Perfect for a healthy treat any time of day.
Equipment
- Blender
- Measuring cups and spoons
- Muffin Tin
- Parchment liners
- Spatula
Ingredients
Ingredients
- 1 can black beans or 1 1/2 cup cooked
- 1/3 cup mashed overripe banana or applesauce or sweet potato
- 1/3 cup quick or rolled oats or 1/2 cup almond meal
- 1/3 cup pure maple syrup or honey or agave
- 1/4 cup nut butter of choice or allergy-friendly substitute
- 3-5 tbsp mini chocolate chips (not optional, omit at own risk)
- 2 tbsp regular cocoa powder
- 2 tbsp Dutch cocoa powder or additional regular cocoa powder
- 2 1/2 tsp pure vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C) for even baking.
- Step 2: In your blender, combine the black beans, mashed banana (or applesauce/sweet potato), oats (or almond meal), maple syrup (or honey/agave), and nut butter. Blend until smooth and creamy.
- Step 3: Add the regular cocoa powder, Dutch cocoa powder, vanilla extract, baking powder, salt, and baking soda to the blender. Blend again until fully incorporated.
- Step 4: Transfer the batter to a mixing bowl and fold in the mini chocolate chips.
- Step 5: Line your muffin tin with parchment liners or grease it lightly.
- Step 6: Scoop the batter into the muffin tin, filling each cup about 3/4 full. Bake for 18–20 minutes, or until a toothpick comes out clean.
- Step 7: Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins in a single layer for up to 3 months for longer storage.
- Experiment by adding nuts or seeds for extra crunch!