These healthy three ingredient chocolate muffins are rich, dark, moist and have a gooey centre- Everything you want in a muffin! These flourless muffins are also gluten-free, paleo, dairy-free and have a tested vegan option too! 

I actually think my teeth are greedy.

Most people I’ve spoken to are usually one of several teams-

Team Milk Chocolate.

Team Dark Chocolate.

Team White Chocolate.

Team ‘I don’t like chocolate.’ 

I, however, am on team greedy and proud of it.

When it comes to chocolate, I don’t discriminate. White chocolate chips, dark chocolate chunks and dairy free milk chocolate morsels are all common ingredients in many of my recipes. I love white chocolate macadamia nut cookies, dark chocolate cakes and well….this recipe is living proof that all forms can co-exist together….until I eat it. 

The only exception to this is decoration chocolate- Chocolate which is probably from the 1980’s that my mum keeps in a display unit NOT purposed for eating. Niki and I didn’t get that memo and let’s just say we had a very sinister taste in our mouths.

Oops. 

Dark chocolate has suddenly resurfaced in my life and I don’t mind one bit. Long term readers know I’ve become slightly obsessed with this dark cocoa powder and have been adding it into anything and everything (within reasons….sort of). While I’m certainly not one to pick and choose the complexion of my chocolate, I have come to appreciate all things dark, especially after a recent dessert down up in Pittsburgh a few weeks ago. It was a dark chocolate molten cake and was rich, decadent and the perfect amount of bitterness. I asked the waiter if any sugar had been added and he said they hadn’t which had my wheels turning in my head…

As part of my collaboration with Kohl’s, I’m sharing healthy recipes with simple ingredients and minimal prep for you all to enjoy. This one goes out to anyone who loves chocolate and the ingredients are all easy to access and (if you’re anything like me!), sitting in your pantry or kitchen table right this second. The best bit is all you need to do is whip it up in a blender (like this one) and voila- No prep at all. Enter- these healthy three ingredient flourless chocolate muffins. 

These healthy three ingredient flourless chocolate muffins are the perfect rich, dark cocoa fix you need and take barely any time to whip up! Unlike traditional bakery style muffins, these have no flour, butter, oil or sugar which might seem slightly off but trust me- If you are a dark chocolate lover, you will be a fan! They are naturally gluten free, paleo, dairy free and sugar free. For my vegan friends, these DO work using a flax egg, however will be quite limp and will need to be removed from the oven slightly earlier. I’d also recommend you DO add sweetener if you go this route. 

HACK! These muffins have no added sugar whatsoever or are very rich, dark and robust tasting. If you want a sweet muffin or prefer some sweetness, add 2 tablespoons or more of your favorite granulated sweetener and take out the muffins 2 or so minutes earlier. 

Make these healthy three ingredient flourless chocolate muffins and embrace whichever team of chocolate your on.

Except team decoration. 

If you love 3 Ingredient Chocolate recipes, you’ll LOVE these 3 Ingredient Flourless Brownies– Check out the recipe video below for a step-by-step process!

3 Ingredient Flourless Chocolate Muffins

These healthy three ingredient chocolate muffins are rich, dark, moist and have a gooey centre- Everything you want in a muffin! These flourless muffins are also gluten-free, paleo, dairy-free and have a tested vegan option too!

5 from 6 votes

Print Rate

Author: Arman

Ingredients

• 1/2 cup smooth nut butter of choice I used homemade nutella
• 1/4 cup cocoa powder I used standard but tried it with dark and it's AMAZING
• 3 large eggs see notes for tested vegan directions
• 2 tablespoon + granulated sweetener of choice optional
• Melted dairy free chocolate optional

Instructions

• Preheat the oven to 325 degrees. Grease a muffin tray generously with oil and set aside.
• In a high speed blender, food processor or even by hand, mix together your nut butter, cocoa powder and eggs (or flax egg mixure) until thick and fully incorporated. Add granulated sweetener of choice if desired.
• Pour mixture to fill each muffin tin to the top (there is no baking powder so they won't rise much) and bake for approximately 10 minutes, or until just cooked in the centre- You want it to still be very moist, almost undercooked. Remove from the oven and allow to cool in the pan completely.
• Top with melted dairy free chocolate and enjoy. Once heated slightly and halved, they are gooey and almost molten

Notes

For the vegan option, use the equivalent of 3 flax eggs (3 T flax and 9 T water, allowed to sit for around 15 minutes in the fridge to gel up). The vegan version should be cooked less so keep an eye on it.
Once heated slightly and halved, they are gooey and almost molten in the centre. They are best eaten this way. Muffins are freezer friendly and best kept refrigerated.

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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What is your all time favorite chocolate snack?

Did your folks ever put out fake candy for decoration? NOT COOL.