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These flourless chocolate muffins are so moist, fluffy, and easy to make. It requires no flour and takes less than 30 minutes to make. The perfect healthy chocolate muffins to enjoy that even the kids will love.
These easy healthy muffins are made without any flour whatsoever. Not even oats! They are made with a handful of pantry staple ingredients and require just about 30 minutes of your time. You will be surprised at how fluffy these chocolate muffins come out and they so moist and delicious. A guilt-free healthy dessert that adults and kids can both enjoy. These healthy chocolate muffins are gluten-free so they will be great for those who have gluten allergies! You may even make them vegan by using dairy-free chocolate chips and egg substitutes.
Why you will love these chocolate muffins
- Simple and easy: Super easy to make these muffins with no longer than 3-5 minutes of prep time tops and 20 minutes in the oven!
- Healthy: Made with healthy ingredients. No flour needed to make these muffins so they are gluten-free!
- Delicious: you will never buy unhealthy store-bought chocolate muffins after you make these fluffy and moist muffins.
ingredients you will need to make these muffins
ripe bananas
creamy peanut butter
2 eggs
vanilla
honey or maple syrup
cocoa powder
baking soda
optional: dark chocolate chips
How to make chocolate muffins from scratch
Preheat oven to 350 F.
In a large bowl, mash the bananas.
Then add the peanut butter, eggs, vanilla, and honey into the bowl. Whisk until they are well combined.
Next, add the cocoa powder and baking soda into the bowl. Mix again until combined.
Divide batter equally into greased pan. Top with dark chocolate chips.
Bake at 350F for 18-20 minutes or until the toothpick comes out clean. Allow it to cool completely before serving.
Note: you may blend all the ingredients in a blender instead. (except the chocolate chips)
Recipe notes and tips
- 3 ripe bananas will be about 1 cup mashed
- Peanut butter: we recommend using creamy peanut butter.
- Sweetener: honey, maple syrup, or agave
- Chocolate chips: use dark chocolate or sugar-free chocolate chips
- We used our hand to whisk the batter but you may use the blender to blend all the ingredients together except for the chocolate chips. It will only take a minute!
- Storage: You can leave these muffins on your counter for up to 3 days covered. You may also place leftovers in a container and store them in the fridge for up to 7 days. Reheat in the microwave when ready to eat.
- Nutritional facts: Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Frequently asked questions
The standard temperature for baking muffins is at 350 F. Some may use higher temperates in hopes of a shorter baking time. It is best not to rush the baking process so you don’t end up with burned muffins on the outside while they are still uncooked.
Standard sized Muffins will need about 20 minutes in the oven. Larger and jumbo sized muffins will take anywhere between 30-40 minutes. The best rule to follow for checking doneness, is sticking a toothpick in the middle of the muffin until it comes out clean.
Muffins can be left covered on your kitchen counter for 2-3 days. It is better to store them in the fridge in a sealed container for up to 5-7 days. Muffins can be frozen for up to 3 months. Allow them to thaw in the fridge the night before and then reheat in microwave if necessary.
Other healthy muffins
- Chocolate Peanut Butter Banana Muffins
- Banana Oatmeal Muffins
- Lemon Blueberry Muffins
- Healthy Pumpkin Muffins
- Banana Oatmeal Chocolate Chip Muffins
- Apple Cinnamon Muffins
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Flourless Chocolate Muffins
Ingredients
- 3 ripe bananas
- 1 cup creamy peanut butter
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup honey or maple syrup
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 cup dark chocolate chips, optional
Instructions
- Preheat oven to 350 F.
- In a large bowl, mash the bananas.
- Then add the peanut butter, eggs, vanilla, and honey into the bowl. Whisk until they are well combined.
- Next, add the cocoa powder and baking soda into the bowl. Mix again until combined.
- Divide batter equally into greased pan. Top with dark chocolate chips.
- Bake for 18-20 minutes or until the toothpick comes out clean. Allow it to cool completely before serving.
Video
Notes
- 3 ripe bananas will be about 1 cup mashed
- Peanut butter: we recommend using creamy peanut butter.
- Sweetener: honey, maple syrup, or agave
- We used our hand to whisk the batter but you may use the blender to blend all the ingredients together except for the chocolate chips. It will only take a minute!
- Chocolate chips: use dark chocolate or sugar-free chocolate chips
- Storage: You can leave these muffins on your counter for up to 3 days covered. You may also place leftovers in a container and store them in the fridge for up to 7 days. Reheat in the microwave when ready to eat.
- Nutritional facts: Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I have all the ingredients except baking soda. Can I substitute with baking powder instead?
Yes, you can use baking powder. Half teaspoon should be enough
Can I bake in a cake pan instead of muffin tin? If so, what size would you recommend. Thanks
Yes you can, an 8×8 or 9×9
Would love to try these but don’t like peanut butter, anything I could use instead of peanut butter
Hey. Can you handle any other nut butter? Almond butter will work too
Thank you for the recipe! So excited to try these! They look amazing! ❤️
Thank you!
Serving size for the nutritional fact is 1 serving ?
Yes. It is per muffin