Flourless double chocolate muffins made with almond butter, pumpkin purée, eggs, cocoa, and dark chocolate chips. A rich chocolate bake without added flour.
More recipes to try: Black Bean Brownies · Best Ever Chocolate Chip Cookies · Pumpkin Chocolate Chip Balls
Ingredients
Method
- Spray muffin tray or line with parchment liners.
- Combine all ingredients, just until smooth; adding chocolate chips last.
- Fill muffin tins 3/4 full. I use a large scoop, so they are each even portions.
- Bake in preheated oven for 25-35 minutes until toothpick comes out clean.
- They are very moist if they are not overbaked.
A little help in the kitchen
Lori’s ingredient notes: Stir the almond butter well before measuring and use plain pumpkin purée. Nut butter is part of the structure here; it is not interchangeable with almond flour.
Prep ahead: Line the muffin pan and measure the cacao and baking soda before mixing. Portion the batter evenly so the muffins finish at about the same time.
Serve it with: Add fresh berries or sliced pears alongside a muffin.
Save some for later: Let the muffins cool before removing the liners. Refrigerate cooled leftovers in a covered container, or freeze individual muffins for another day.
A pop of color for chocolate muffins: These colorful reusable silicone baking cups bring a little cheer to the muffin pan and can be used again for the next batch. Set them in the pan before filling, and follow the liner maker’s baking directions. Chocolate looks pretty cute in rainbow colors.
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