Rich in chocolate and naturally sweetened with honey and banana, these Healthy Chocolate Muffins are completely flourless and made in the blender with only 6 main ingredients.
The more I learn about food sensitivities and health in general, the more I realize that it’s not so much about omitting foods that wreak havoc on your body but it’s just as important to include nutrient dense foods as much as possible.
Even though I can probably do without – kids are naturally drawn to sweets and treats. And I’m fine with that provided that these treats are made with wholesome ingredients and as healthy as can be.
That’s why I love flourless baked goodies. They are typically made with some kind of nut butter that brings richness and healthy fats (not to mention protein) to the treat. Indeed perfect for kids (and adults alike).
These chocolate muffins are surprisingly full of protein. They are naturally sweetened with banana and honey and the almond butter is rather satiating for a sweet treat. You may also add additional collagen peptides for another boost of protein.
Healthy Chocolate Muffins
These Healthy Chocolate Muffins are not only gluten-free but they are entirely flourless. No wheat flour. Not even gluten-free flour. No almond flour or coconut flour. None.
The ingredients that bind these chocolate muffins together the egg and almond butter and it makes for the most moist and rich chocolate muffins you ever did taste.
You know what else?
Add some chocolate chips to make them Healthy Chocolate Chip Muffins. Just be sure to use fair trade chocolate. We love Lily’s because it’s sugar-free and low carb and even though these chocolate chip muffins aren’t necessarily low-carb, I always appreciate cutting sugars whenever I can.
Banana Chocolate Chip Muffins
One of the ways these muffins are naturally sweetened is with the use of overripe banana. I love using bananas to sweeten treats because I can avoid using additional sugar.
If you don’t care for the banana flavor, don’t worry. Between all that chocolate, you won’t even taste the banana in these healthy chocolate muffins.
What nut butter can I use in flourless muffins?
My default is almond butter. I find it’s relatively inexpensive and the organic version is widely available in my town. Cashew butter would be great too but it’s pretty pricey if you’re going to bake with it.
Peanut butter in particular would be a fantastic swap in these healthy chocolate muffins since peanut butter and chocolate pair so well together.
As always and with every packaged food, be careful to read the ingredient label to be sure to avoid nasty additives. Most nut butters should only have the nuts and possibly sea salt.
Flourless Double Chocolate Muffins
These Chocolate Muffins are made with simple ingredients that you most likely already have at home.
Most importantly, they are all clean ingredients that you will feel good about serving your family. Naturally sweetened with only banana and a bit of honey, these muffins aren’t overly too sweet but if you need more sweetness, I recommend adding a few drops of stevia extract so as to not alter the texture.
They are perfectly moist, rich in chocolate and decadent texture — these easy blender muffins are ideal for breakfast treat, afternoon tea, or dinner dessert.
The fats and protein in the almond butter will tie you over until dinner if you choose to enjoy this in the afternoon. These Healthy Chocolate Muffins are also perfect for school lunches.
More Gluten Free Healthy Sweets
Helpful Tips for Chocolate Muffins
- If you don’t care for a strong banana flavor, go with one that has less brown spots. The riper it is, the stronger the banana flavor.
- Find good quality chocolate chips. You can even use a chocolate bar in a pinch, just coarsely chop it before adding it into the muffin mixture. Semi-sweet chocolate chips are best for this recipe and I used this brand.
- Cacao Powder is allowed in the later stages of the GAPS protocol. To make these muffins GAPS compliant, you’ll need to put a little more effort at sourcing the clean(er) chocolate — THIS Pure7 brand is honey sweetened and is free from junk. Or you can skip the chocolate and instead use fermented cacao nibs instead for more bold muffins. If you would like to cut down the sugar content, I love using Lily’s baking chips.
Helpful Tools for Chocolate Muffins
- Food Processor OR Blender: These muffins come together rather quickly and effortlessly with a blender.
- Chocolate Chips: I use these mini semi-sweet chips. Use your favorite clean brand. You can also use a honey-sweetened chocolate bar.
- Stainless Steel Muffin Pan: These stainless steel pans are perfect for all your muffins, cupcakes and egg cup needs.
- Muffin Liners: I love these unbleached baking cups. I typically buy the 3 pack and am always ready for when my muffin craving hits. 😉
My kids love these blender muffins with a tall glass of raw milk for a nutritious after school treat.
How to Make Healthy Chocolate Muffins
These chocolate muffins are crazy easy and can be easily whipped up in a blender or food processor. Blend egg, banana, and almond butter in a processor. Add cacao powder, salt, and vanilla and blend for another 30 seconds.
Add baking soda and pulse just enough to combine. Don’t overmix. Stir in chocolate chips and scoop approximately 1/2 cup of batter into each muffin.
Bake until toothpick comes out clean. Once baked, transfer the muffins from the pan onto a cooling rack and allow to rest for 15 minutes. You can dig in right away but be careful with the melted chocolate!
These muffins can be stored at room temperature for up to 5 days. If wanting to store them longer, stick them into the refrigerator.
Healthy Chocolate Muffins - Flourless! (Paleo, GAPS)
- Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners or grease well with coconut oil. Set aside.
- In a food processor or blender, combine banana, egg, honey and almond butter until smooth and consistent.
- Add cacao powder, sea salt, vanilla extract and blend for 30 more seconds.
- Add baking soda and pulse just enough to combine into the mixture.
- Stir in chocolate chips.
- Bake for 13-16 minutes or until toothpick comes out clean.
- Keep muffins in an airtight container for up to 5 days at room temperature or refrigerator.
- To reduce the flavor of banana, look for one with lesser brown spots.
- You may use sugar free chocolate chips such as Lily's to keep the carb count low.
- For additional boost of protein, add collagen peptides to the batter before baking.
More Recipe Favorites:
Instant Pot Honey-Sweetened Cranberry Juice (GAPS, Paleo, Primal)
Lazy Cabbage Rolls (Low-Carb, Paleo, Whole30, GAPS)
Roasted Carrots with Garlic (Low-Carb, GAPS, Whole30, Paleo)
Cabbage & Cucumber Salad
Crustless Skillet Pizza
Instant Pot Squash & Lamb Curry
Parmesan & Garlic Cabbage Steaks