Flourless Chocolate Muffins
Here’s a healthy recipe for flourless chocolate muffins that tastes rich and decadent. No one will know these are made without flour. Great for breakfast and dessert. Bake a batch soon and taste the chocolate deliciousness! Enjoy!
When you read the ingredients in this recipe, you will probably think there is a typo; don’t worry, there isn’t.
If you are looking for the flour, there is none (that’s right).
Somehow I figured out how to make a healthy gluten free dessert and low fat muffin without using any kind of flour at all.
Making a gluten free dessert and other sweet treats is always a challenge when trying to keep the fat down, but you will never know these wonderful tasting muffins are low fat.
The most amazing ingredient in thesecmuffinsis a can of chickpeas or garbanzo beans.
I know, sounds so crazy. But, you don’t taste the beans and they just work brilliantly for this recipe.
When I told my husband to try them, I started smiling and he said, “Oh no! What’s in these that you don’t want me to know about?”
I told him to just try them.
He loved them, but he still doesn’t know they are low fat, gluten free, and especially that these flourless chocolate muffins are made with a can of chickpeas. (I don’t plan on telling him any of that).
Anyway, give these a try and I bet they will be a big hit even with the fussiest of eaters.
Oh! Forgot to mention, the recipe is made in a blender. Easy-Peasy. 😉
Just a note, the batter is very thin; don’t think you’ve made a mistake. They come out great every time, so go for it and enjoy!
Flourless Chocolate Muffins
Yields: 12 muffins
Nutrition: calories 113, fat 4 g, sat fat 2.7, carbs 18 g, fiber 2.5 g, sugars 9.1 g, protein 3.4 g
WW Smart Points: 5 – WW Points Plus: 3
What goes into these muffins other than a can of chickpeas?
Here Are The Ingredients:
- 15 ounce can garbanzo beans/chickpeas, drained, rinsed, drained again
- 1/2 cup unsweetened vanilla almond milk
- 2 eggs
- 2 egg whites
- 1/2 cup unsweetened good quality cocoa powder
- 3/4 cup granulated coconut sugar, date sugar or granulated sugar
- 1 drop all natural Stevia, plain or chocolate flavor, this is optional
- 2 tablespoons coconut oil — melted and cooled
- 2 1/4 tsp vanilla extract
- 1/4 teaspoon sea or kosher salt
- coconut or turbinado sugar to sprinkle on top, this is optional
How are flourless chocolate muffins made?
Here Are Directions:
- Preheat oven to 350 degrees and line a muffin pan with foil liners. Set aside until ready to fill.
- Drain, rinse, and drain again the can of chickpeas.
- In a blender, add the chickpeas along with the almond milk and vanilla extract; blend.
- Now add the rest of the ingredients one at a time and blend after each ingredient. Blend until VERY smooth.
- Pour into a large measuring cup, if you don’t have a large one then do this in batches.
- Fill each cup 3/4 of the way. You will have plenty for 12 nice size muffins.
- Bake for about 25 minutes. Turn the pan around after 15 minutes or so for even baking.
- A toothpick or wooden skewer should come out clean or with dry crumbs.
- Cool in pan for about 10 minutes and then transfer to a cooling rack.
Enjoy these healthy, delicious muffins
Print these flourless chocolate muffins below
Chickpea Flourless Chocolate Muffins
Ingredients
- 15 1/2 ounce can garbanzo beans (chickpeas)
- 1/2 cup unsweetened vanilla almond milk
- 2 large eggs
- 2 egg whites
- 1/2 cup unsweetened good quality cocoa powder, not Dutch for this recipe
- 3/4 cup granulated coconut sugar, date sugar or granulated sugar
- 1 drop all natural Stevia, plain or chocolate flavor, optional
- 3 tbsp coconut oil — melted and cooled
- 2 1/4 tsp vanilla extract
- 1/4 tsp fine sea or kosher salt
- coarse sugar like coconut sugar to sprinkle on top of each muffin
Instructions
-
1.Preheat oven to 350 degrees and line a muffin pan with foil liners. Set aside until ready to fill.
2.Drain, rinse, and drain again, the can of chickpeas.
3.In a blender, add the chickpeas along with the almond milk and vanilla extract; blend.
4.Now add the rest of the ingredients one at a time and blend after each ingredient. Blend until VERY smooth.
5.Pour into a large measuring cup, if you don’t have a large one then do this in batches.
6.Fill each cup 3/4 of the way. You will have plenty for 12 nice size muffins.
7.Bake for about 25 minutes. Turn the pan around after 15 minutes or so for even baking.
8.A toothpick or wooden skewer should come out clean or with dry crumbs.
9.Cool in pan for about 10 minutes and then transfer to a cooling rack. Enjoy!
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Bye for now…
