Flourless, dairy-free, oil-free and free of refined sugars. This simple recipe for Guilt Free Double Chocolate Muffins satisfies even the strongest chocolate craving.
Even when I’m trying to eat healthier, I still need a chocolate fix. After the success of my Healthy Peanut Butter Muffins, I wanted another low-calorie, chocolate-packed recipe. The result: Guilt Free Double Chocolate Muffins.
Yes, double chocolate and guilt free. These muffins deliver deep chocolate flavor without undoing your healthy efforts. They’re flourless, dairy-free, free of refined sugars, and contain no butter or oil. Best of all, they’re made in a blender so you don’t need any advanced baking skills.
This recipe uses everyday, wholesome ingredients you likely already have: peanut butter, bananas, eggs, honey, oats, cocoa and almond milk (plus a few pantry staples). Peanut butter adds flavor and structure, banana keeps the muffins moist and contributes natural sweetness, honey adjusts sweetness to your taste, and ground oats replace flour while giving the batter the right texture. Cocoa provides the chocolate base and optional chocolate chips boost the indulgence.
These muffins come together quickly with minimal effort: grind the oats, blend the wet ingredients, mix in the dry, fold in chocolate chips, then bake. You’ll have tender, chocolatey muffins in about 20 minutes total.
Guilt Free Double Chocolate Muffins
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Ingredients
- 1 1/2 cups oats
- 2 ripe medium-large bananas, not green
- 2/3 cups peanut butter
- 2 large eggs
- 1/3 cup to 1/2 cup honey, depending on how sweet you like them
- 1/2 cup cocoa
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cups chocolate chips, optional
Instructions
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Preheat the oven to 375°F (190°C). Line a muffin pan with paper liners or lightly grease the cups and set aside.
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In a blender or food processor, grind the oats until they form a fine powder. If using a blender, transfer the oat flour to a bowl. Add the bananas, peanut butter, eggs and honey to the blender and blend until smooth. Add cocoa, vanilla, baking powder, baking soda and any remaining wet ingredients (such as almond milk if needed) and blend until you have a thick batter. Turn off the blender and gently stir in the chocolate chips if using.
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Spoon about 1/3 cup of batter into each prepared muffin cavity; this recipe yields about 12 muffins. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
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