Flourless Muffins

My flourless muffins recipe yields moist and fluffy muffins that are full of rich chocolate flavor! They bake in minutes and are naturally gluten-free and dairy-free. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 185kcal

Author Arman Liew

Ingredients

2 large bananas About 1 cup mashed
1 cup almond butter
2 large eggs
3 tablespoons honey
1/4 cup milk I use unsweetened almond mil
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips optional

Instructions

Preheat the oven to 180C/350F. Grease a 12-count muffin tin and set aside.
In a high-speed blender or food processor, add the bananas, almond butter, eggs, honey, milk, cocoa powder, baking powder, baking soda, and salt, and blend until mostly smooth and no lumps remain. Fold through the chocolate chips.
Evenly distribute the batter amongst the greased muffin tin. Bake the muffins for 15-18 minutes or until they are mostly set on top.
Let the muffins cool in the pan completely before enjoying.

Video

Notes

Almond butter sub: Any smooth nut or seed butter works.
Leftovers: Keep at room temperature for 3 days or in the fridge for one week. You can freeze them for up to 6 months.

Nutrition