Flourless Chocolate Muffins Food

FLOURLESS CHOCOLATE MUFFINS

Flourless Chocolate Muffins image

Provided by Autumn, @wholefoodfor7

Number Of Ingredients 10

Ingredients

1/2 c almond butter* (*see notes)
3/4 c canned pumpkin*
1 large egg
6 TB honey or maple syrup
1/2 c cocoa powder
2 TB ground flaxseed (optional, or 2 TB collagen powder)
1 t vanilla extract
1/2 t baking soda
1/4 teaspoon salt (if using unsalted nut or sun butter)
1/4 c mini chocolate chips (I use the Enjoy Life brand that is dairy and gluten free)

Steps:

Preheat oven to 350 and prepare a muffin tin with muffin liners or cooking spray.
Mix all ingredients except chocolate chips together in a large bowl, stirring well until combined. Gently add in chocolate chips
Pour batter into prepared muffin cups, filling each about 2/3 full.
Bake for 15-18 minutes, until muffins are set (I always error on the lower amount of time to slightly under-bake and keep them uber moist).
Allow muffins to cool in pan for about 10 minutes.

GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS

Giant Flourless Chocolate Cashew Muffins image

I love to make these in a giant muffin pan (that holds six, instead of the usual 12) for a fabulous oversized muffin, but you can also make them in a regular muffin tin or even a loaf pan.

Provided by Alejandra Ramos

Categories main-dish

Time 40m

Yield Makes 6 giant muffins (or 12 regular muffins)

Number Of Ingredients 8

Ingredients

Nonstick cooking spray
1 1/2 cups smooth cashew butter, slightly warmed
5 large eggs
2/3 cup maple syrup or honey
2/3 cup unsweetened cocoa powder, sifted
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.

3-INGREDIENT FLOURLESS CHOCOLATE & BLUEBERRY BANANA MUFFINS RECIPE BY TASTY

3-Ingredient Flourless Chocolate & Blueberry Banana Muffins Recipe by Tasty image

Here's what you need: bananas, nut butter, cocoa powder, blueberry

Provided by Tiffany Lo

Categories Breakfast

Time 30m

Yield 12 servings

Number Of Ingredients 4

Ingredients

9 bananas
1 ½ cups nut butter, of choice
½ cup cocoa powder
1 ½ cups blueberry

Steps:

Preheat oven to 350°F (180°C).
In a bowl, mash the bananas with a fork.
Add nut butter and mix until combined.
Divide the batter into two bowls.
Add cocoa powder to one bowl of batter and mix well.
Add the blueberries to the other bowl of batter and mix well.
Add the batter to a muffin tin.
Bake for 18-20 minutes.
Let muffins cool.
Enjoy!

Nutrition Facts : Calories 251 calories, Carbohydrate 35 grams, Fat 11 grams, Fiber 6 grams, Protein 6 grams, Sugar 16 grams

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