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.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 15

Total Time 17

Servings servings

Calories 185kcal

Author Arman Liew

Ingredients

2 large bananas
1 cup almond butter
2 large eggs
3 tablespoons honey
1/4 cup milk
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 smooth. 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 for 10 minutes before carefully removing them from the muffin tin and letting them cool completely.

Notes

TO STORE: Keep the muffins in an airtight container at room temperature for 2-3 days or in the fridge for up to 2 weeks. Microwave the muffins for 10 seconds so they taste like they just came out of the oven.

TO FREEZE: Place the muffins in a freezer bag and freeze for up to 6 months.

Nutrition