Flourless Chocolate Blender Muffins
If you’re on the hunt for a deliciously decadent yet healthy breakfast or snack option, look no further than these Flourless Chocolate Blender Muffins. With their rich chocolate flavor and moist texture, these muffins will satisfy your sweet tooth without the guilt. Made in a blender, they come together in just minutes, making them perfect for busy mornings or an after-school treat. Plus, they are gluten-free and can be tailored for keto diets, ensuring everyone can enjoy them!
Why You’ll Keep Making It
These Flourless Chocolate Blender Muffins are not only easy to make, but they also pack a nutritional punch. They are loaded with protein and fiber from black beans, while the banana or sweet potato adds natural sweetness and moisture. With the addition of oats or almond meal, you’ll find they are hearty enough to keep you full. The best part? You can whip them up in your blender, which means less mess and more time to enjoy the delicious results.
What Goes In
To create these delightful muffins, you’ll need the following ingredients:
- 1 can black beans, drained and rinsed (or 1 1/2 cup cooked beans for keto)
- 1/3 cup mashed overripe banana, applesauce, or sweet potato
- 1/3 cup quick or rolled oats, or 1/2 cup almond meal (or flour of choice, excluding coconut)
- 1/3 cup pure maple syrup, 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
Equipment & Tools
To make the process as smooth as possible, gather these kitchen tools:
- Blender or food processor – for blending the ingredients into a smooth batter
- Muffin tin – to bake the muffins
- Parchment paper or muffin liners – for easy muffin removal
- Measuring cups and spoons – to ensure accurate ingredient amounts
- Rubber spatula – for scraping down the sides of the blender
Flourless Chocolate Blender Muffins Cooking Guide
Follow these simple steps to make your Flourless Chocolate Blender Muffins:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures your muffins will bake evenly and rise beautifully.
Step 2: Prepare Your Muffin Tin
Line a muffin tin with parchment paper or use muffin liners to prevent sticking. This step makes cleanup a breeze!
Step 3: Blend the Ingredients
In your blender or food processor, add the drained black beans, mashed banana (or your chosen substitute), oats (or almond meal), maple syrup, nut butter, cocoa powders, vanilla extract, baking powder, salt, and baking soda. Blend until everything is smoothly combined. You may need to stop and scrape down the sides to ensure all ingredients are well mixed.
Step 4: Add Chocolate Chips
Once your batter is smooth, add in the mini chocolate chips. Use a rubber spatula to fold them gently into the batter, ensuring an even distribution without overmixing.
Step 5: Scoop and Bake
Scoop the batter into your prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Enjoy
Allow the muffins to cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Enjoy these delicious muffins warm or store them for later!
No-Store Runs Needed
One of the best things about these Flourless Chocolate Blender Muffins is that you likely have all the ingredients on hand. Check your pantry for:
- Black beans – a great source of protein and fiber
- Overripe bananas, applesauce, or sweet potatoes – perfect for natural sweetness
- Oats or almond meal – versatile flour substitutes
- Maple syrup or honey – natural sweeteners
- Nut butter – for creaminess and flavor
- Cocoa powder – for that rich chocolate taste
- Vanilla extract and baking powder – pantry staples for baking
With these ingredients at your fingertips, you can whip up a batch whenever the craving strikes!
Missteps & Fixes
Even the best bakers make mistakes! Here are common missteps and how to fix them:
- Too dry? If your muffins come out dry, you may have overbaked them or not added enough wet ingredients. Next time, check for doneness a few minutes early.
- Too wet? If the batter seems overly wet, consider adding a little more oats or almond meal to absorb excess moisture.
- Not rising? Make sure your baking powder is fresh. Old leavening agents can lead to flat muffins.
- Flavor off? If the flavor isn’t quite right, consider adjusting the sweetness by adding more maple syrup or honey.
Leftovers & Meal Prep
These muffins are perfect for meal prep and can be stored for later enjoyment. Here’s how to handle leftovers:
You can store your Flourless Chocolate Blender Muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. When you’re ready to enjoy one, simply thaw at room temperature or microwave for a few seconds.
Flourless Chocolate Blender Muffins Q&A
Can I use a different type of bean?
Absolutely! While black beans are great for their neutral flavor, you can also use navy beans or pinto beans. Just make sure they are cooked and well-drained.
Can I make these vegan?
Yes! Simply use maple syrup or agave as your sweetener and a nut or seed butter instead of dairy products. The mashed banana or applesauce already makes this recipe vegan-friendly!
What can I substitute for the nut butter?
If you have nut allergies, you can use sunflower seed butter or tahini as a nut-free alternative. These will still provide the necessary creaminess and flavor.
How can I make these muffins even more decadent?
For an extra indulgent treat, consider adding a swirl of peanut butter or almond butter on top of the batter before baking, or sprinkle some additional chocolate chips on top for added sweetness!
Before You Go
Now that you have the recipe for Flourless Chocolate Blender Muffins in your back pocket, you’re ready to enjoy a treat that’s both delicious and guilt-free. These muffins are versatile, easy to make, and will have your family asking for seconds. Whether you’re gluten-free, on a keto diet, or just looking for a healthier snack, these muffins fit the bill perfectly.
The next time you find yourself with overripe bananas or a can of black beans, remember this recipe. You’ll be amazed at how simple it is to create a batch of rich, chocolatey goodness that everyone will love. Happy baking!
Flourless Chocolate Blender Muffins
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a muffin tin with parchment paper or use muffin liners.
- Step 3: In your blender or food processor, add the black beans, mashed banana (or substitute), oats (or almond meal), maple syrup, nut butter, cocoa powders, vanilla extract, baking powder, salt, and baking soda. Blend until smooth.
- Step 4: Fold in the mini chocolate chips gently into the batter.
- Step 5: Scoop the batter into the muffin tin, filling each cup about 3/4 full. Bake for 18-22 minutes.
- Step 6: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.
- To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag.
