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!
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
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.