Flourless Chocolate Muffins
  • Email Email
  • Print Print

Flourless Chocolate Muffins

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 6

Rich gluten-free chocolate muffins!


    1/3 c. cacao powder

    1/4 c. maple syrup

    2 med. banana

    1 c. almond butter


Preheat oven to 350°F. Line 6 cups of a muffin tin (I used silicone molds).

Combine all ingredients in a food processor and process until everything is well combined (you may have to stop and scrape down the sides a few times).

No food processor? No problem! Mash the bananas in a bowl. Add remaining ingredients, and whisk together until fully combined.

Once everything is mixed well, spoon batter into lined muffin cups. The batter will be VERY sticky, but I found wetting a spoon kept it from sticking.

Place muffin pan in the oven and bake for about 15 minutes, (it may take longer depending on your oven) until a toothpick inserted in the center comes out clean. Wait until these are completely cooled before removing from the pan.

Store these muffins in the fridge. They should last at least 5 days. You can also freeze them for longer storage. Enjoy!