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Flourless Double Chocolate Muffins (dairy free, gluten free, soy free, paleo and vegan friendly)

May 16, 2017 By Jessica

I’ve been craving some chocolate decadence lately, but with some of the weight I gained back recently (keeping weight off is HARD people), I wanted something with fewer calories and sugar but not miss an indulgent thing – as it should be, right?! I have high expectations. I also have lazy expectations, so I threw all the ingredients in the blender and created a crazy-good double chocolate decadent monster. Yep, in the blender, the one-stop-good-old-smoothie-making blender … quick and easy … guilt-free … mess-free … chocolate bliss … these muffins are a very delicious thing and so accommodating. 🙂

Not only is this chocolate bliss, it’s moist as heck and surprisingly light. I find most flourless chocolate muffins are usually dense and look obviously flourless, this recipe has a lightness to it like a cake (using cocoa powder instead of a ganache), yet it has the richness of a brownie (nut butter and loads of chips to the rescue). The banana doesn’t really come through and is in here more for moisture than anything else. The peanut butter gives it only a hint of peanut flavor since I use unsweetened pure peanut butter, but if you prefer more of a sweet peanut butter cup like flavor in the muffin use a sweetened peanut butter. I add cinnamon to give the cocoa powder a deeper, richer chocolate flavor – a little goes a long way. These flourless double chocolate muffins met my family’s approval, in an hour. Seventeen muffins. Gone. In an hour. I knew I should have made more. With the added protein and unrefined sugar they’re also healthy enough to devour for breakfast without spiking your sugar levels so I don’t really feel bad we ate a bunch. Pure chocolate heaven that’s actually good for you? YES YES YES.

Also note, peanut butter can easily be swapped out for sunflower seed butter if nuts are an issue and see the recipe notes below for easy egg substitutions. 

Go ahead, get that blender out and bake ’em. Have a few, they’re good for ya, and you’re worth it. 

Xx Jessica

Flourless Double Chocolate Muffins (dairy free, gluten free, soy free, paleo)
 
Save Print
Prep time
10 mins
Cook time
16 mins
Total time
26 mins
 
Super easy flourless double chocolate muffins made in the blender and baked in no time. These are also refined sugar-free, pack a good amount of protein and have fewer calories than flour-based muffins - the perfect guilt-free double chocolate muffin morning, noon, or night!
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: 17 muffins
Ingredients
  • 1 cup store-bought unsweetened creamy peanut butter (I use Earth Balance)
  • 1 cup cocoa powder
  • ¾ cup coconut nectar (honey or agave nectar are good too)
  • ¾ cup canned coconut cream (shake well before using)
  • 1 tablespoon avocado oil
  • 1 tablespoon pure GF vanilla extract
  • ¼ cup ground flaxseeds
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 bananas
  • 2 large eggs
  • 1¼ cup dark chocolate chips, divided (I used Enjoy Life mini morsels)
Preparation
  1. Preheat oven to convection mode 375 degrees F (190 C). Prepare two cupcake pans with liners. For the second cupcake pan, line five in the center for even baking. Set aside.
  2. Other than the eggs and chocolate chips, add all the ingredients into a blender (or food processor) and pulse a dozen times until well blended. Add in eggs and pulse a couple of times, just until blended. Add in 1 cup chocolate chips (remaining chips for sprinkling on prepared muffins) and again, pulse a couple of times, until just blended. Scrape up the bottom of the blender with a silicone spatula to make sure there isn’t any unmixed batter.
  3. Using a large ice cream scooper, scoop batter into cupcake liners nearly to the top, leaving about a ¼-inch of room. Use remaining ¼ cup chocolate chips (or more if desired) to sprinkle onto muffins.
  4. Bake for 14-16 minutes, checking on them at 14 minutes since ovens vary.
  5. At 14 minutes: if they have arisen dome muffin top and firm to a light touch, insert a toothpick, if it comes out barely clean (partly covered with melted chocolate) it’s ready. If the toothpick comes out completely covered in wet chocolate, continue to bake another minute, then check again. The muffins will continue to bake while cooling so don’t be tempted to keep them in the oven until a toothpick comes out clean or they will become dry. Let cool for 10 minutes before eating.
  6. For freezing: Cool them completely then transfer into a freezer-safe container in a single layer and cover the container with a double-ply of plastic wrap for three months.
  7. Alternatives:
  8. Any nut butter will work well so long it can be stirred with ease, an indication that it contains enough fat to keep these muffins very moist and utterly delicious.
  9. To amp up the chocolate flavor add a ½ teaspoon of ground espresso powder. Mine were kid friendly so I left it out, it does bring out a deeper chocolate flavor and suggested if you have it handy.
  10. Egg free alternatives: ⅓ cup of mayonnaise (Just Mayo brand is not Paleo but is egg free). They may need another minute or two in the oven so check them at 15 minutes and go from there. Or substitute with an additional banana. It will, however, keep in mind it will add a banana flavor to the muffins and also may need another minute or two of baking time.
3.5.3226

 

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gluten free dairy free recipes
recipe image
Recipes
Flourless Double Chocolate Muffin (dairy free, gluten free, grain free, soy free, paleo and vegan friendly)
From Jessica's Kitchen
Published On
2017-05-16
Preparation Time
10 min
Cook Time
15 min
Total Time
25 min
Average Rating
4.51star1star1star1star1star Based on 13 Review(s)

Filed Under: chocolate, dessert, muffins, paleo Tagged With: chocolate, dairy-free, dessert, gluten free recipes, gluten-free, muffins, paleo, soy-free

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Comments

  1. Amy says

    May 16, 2017 at 12:34 pm

    Incredible! I can't get over how good they look and they're healthy? Definitely on my list to make this week! I plan to use honey but I'm curiou where you buy coconut nectar? I'm in Los Angeles so maybe I can find it. Have been hearing good things about it. Thanks Jessica!
    Reply
    • Jessica says

      May 17, 2017 at 8:23 am

      Amy, I actually found it at Costco in Woodland Hills of all places, and much cheaper than Whole Foods. Honey will be just as delicious - enjoy!
      Reply
  2. Monica says

    May 16, 2017 at 12:58 pm

    Love your blender banana pancakes so definitely pulling out my blender for chocolate muffins. The photos and the fact that they are flourless got me craving some now! Thanks for sharing!
    Reply
    • Jessica says

      May 17, 2017 at 8:25 am

      Hope you love it Monica, think you will - enjoy!
      Reply
  3. Judy says

    May 16, 2017 at 2:41 pm

    Oh my lord do these muffins look irrestible!
    Reply
    • Jessica says

      May 17, 2017 at 8:26 am

      They are, hope you give it a try! :)
      Reply
  4. Jennifer says

    May 16, 2017 at 2:50 pm

    I was diagnosed with celiac last month and also have a rice and dairy allergy which sucks since since most packaged desserts are horrible. So happy to have come across your blog, you have so many tasty looking recipes. I can't wait to try these chocolate muffins they look absolutely delicious!
    Reply
    • Jessica says

      May 17, 2017 at 8:30 am

      Yay, I am so happy you found my blog too!! I always say eating gluten free dairy free (or other 'frees') doesn't mean that we have to sacrifice taste. I hope you find recipes hear that you love and makes eating gluten, dairy, rice free easier. Hope you love the chocolate muffins as much as we do. :)
      Reply
  5. Shannon F. says

    May 16, 2017 at 4:23 pm

    These muffins look incredible!! Similar to Canyon's gf cf brownie bites which are super dangerous these look amazing, truly!!
    Reply
  6. Jess says

    May 16, 2017 at 4:25 pm

    Whoa!!! ?
    Reply
  7. Jason says

    May 17, 2017 at 8:40 pm

    My wife is a real fan of your recipes but I'm an even bigger fan. You see, my wife does the cooking and baking and I do the eating. She has been making fish after dish of yummy goodness for over a year and every time the kids and I compliment her on the meal Ginny says "it's from Jessica". Well I have been saying to myself that I would complement you through a comment on your blog but I never did even though I love all your recipes. But after Ginny made these muffins, I had to send you my gratitude and delight to have enjoyed these incredible muffins. You made a gluten and dairy free delight that tastes heavenly. Thank you for this and all your recipes. On behalf of my family and especially myself I thank you for sharing your talents with us.
    Reply
    • Jessica says

      May 18, 2017 at 9:07 am

      Jason, those are the sweetest kindest words ever, thank you! You made my day, and it sounds like you have an awesome wife who takes care of you, kudos to her! It means so much to me to know that others like you and your family find recipes here to enjoy food despite restrictions and limitations...so very happy to hear that. :)
      Reply
  8. Emma j. says

    May 23, 2017 at 11:11 am

    I nearly cried when I saw this. My child was just diagnosed with wheat, egg, dairy and soy allergies (and tomato, onions, tons of other things - what?), and when I Googled recipes, this came up. I'm so happy to have found your blog. This is going to be an adjustment, but thanks in part to you. it's looking more and more like it'll be one we can handle!
    Reply
    • Jessica says

      May 24, 2017 at 12:09 pm

      Oh my gosh Emma, you are so sweet! I totally feel you with all the food allergies, we have lots too (sigh) and SO happy you found my blog too! There are many recipes to choose from and hope you love them as much as we do. The double chocolate muffins here can be made egg free and bet your child will love it (big hit here). Living with restrictions is definitely an adjustment but gets easier with time. My list of hidden gluten and dairy ingredients may be helpful for food shopping if you'd like to take a peek search 'hidden gluten and dairy list'.
      Reply
  9. Miranda says

    June 8, 2017 at 1:28 pm

    My muffins came out perfect! It almost tastes like chocolate cake meets brownie with some PB as a back note. I can't believe these are actually healthy because they sure don't taste like it! Thanks!!
    Reply
    • Jessica says

      June 12, 2017 at 10:12 am

      So happy to hear you loved it! I know, it's freaky how devilishly good they are. The best kind, right?!
      Reply
  10. Stella says

    July 15, 2017 at 2:12 pm

    Muffins came out amazing. What an easy recipe and so fudgy inside...great recipe!
    Reply
  11. Marci says

    July 30, 2017 at 1:44 pm

    My son cannot have peanuts so I substituted with cashew butter instead and the muffins were spectacular. I also have a lot of allergies in my family and always looking for recipes and I had to comment how delicious these muffins turned out. We couldn't of been happier with the results..thanks Jessica!
    Reply
  12. Liv says

    August 20, 2017 at 5:17 pm

    Turned out amazing for something healthy! What a treat!!
    Reply
    • Jessica says

      August 30, 2017 at 10:08 pm

      So happy you loved it!
      Reply
  13. Elaine says

    January 4, 2018 at 2:49 pm

    Needed something decadent today to get my mind off winter. Wanted something easy enough to make with my 10 year old daughter and it was perfect. They looked like yours and my daughter and me couldn't be happier. Thanks for sharing!
    Reply
  14. Sheryl says

    January 23, 2018 at 10:48 am

    This was so easy and turned out amazing! Thanks for the recipe!!
    Reply
  15. Brenda says

    May 1, 2018 at 6:04 pm

    This turned out great. I love how easy it was to make and aside from tasting good I feel good eating it. Thanks for the recipe!
    Reply
  16. Mary Brune says

    November 13, 2018 at 1:40 pm

    Jessica...when I tell you I bake these once a week I'm not exaggerating. Sometimes we bake them twice. After going on a gluten-free, dairy-free, soy-free diet in July, I was desperate for some sweet treat I could enjoy while my family ate ice cream and cookies. The crazy part about these muffins is that my husband, who has the biggest sweet tooth ever...has declared these amazing. I made them as a special treat for myself, but the rest of the family eats them more than I do! And...even though I am making these every week, I STILL managed to lose 20 pounds since July. That is Nuts!! Thank you!!
    Reply
  17. Susann says

    October 18, 2020 at 10:48 pm

    how can it be vegan friendly if EGG is inside????? Apity.
    Reply
  18. Noelene says

    April 27, 2021 at 12:45 am

    This looks wonderful and I have been asked to make gluten,dairy,soy and nut free cup cakes for a birthday party. If I leave out the peanut butter, how do you think they will work out?
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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