Flourless muffins stacked on top of each other and one is half eaten.
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5 from 8 votes

Healthy Chocolate Muffins - Flourless! (Paleo, GAPS)

Rich in chocolate and naturally sweetened, these paleo treats are easily made in the blender with only 6 main ingredients. They pack easily and freeze perfectly - make them today! 
Course Dessert
Cuisine American
Keyword 5 ingredients, Dairy-free, freezer friendly,, GAPS, kid friendly,, paleo, primal, quick & easy,
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 242kcal
Author Anya



  • 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. 


Calories: 242kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 103mg | Potassium: 278mg | Fiber: 4g | Sugar: 18g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg