Beans & Legumes

Fudgy Flourless Chocolate Chili Muffins

13 INGREDIENTS • 10 STEPS • 30MINS

Fudgy Flourless Chocolate Chili Muffins

Recipe

5.0

2 ratings

These Fudgy Flourless Chocolate Chili Muffins will satisfy your chocolate craving without all the processed flour and refined sugar!

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Fudgy Flourless Chocolate Chili Muffins

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These Fudgy Flourless Chocolate Chili Muffins will satisfy your chocolate craving without all the processed flour and refined sugar!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

30MINS

Total Time

$0.68

Cost Per Serving

Ingredients

Servings

12

us / metric

2 1/2 cups

Organic Black Beans, rinsed

1/2 cup

Natural Almond Butter

1

Large Banana

4 Tbsp

Unsweetened Cocoa Powder

4 Tbsp

Carob Nibs

or Cocoa Powder

1/8 tsp

Cayenne Pepper

1 tsp

Baking Powder

2 tsp

Vanilla Extract

1/3 cup

1

Sponsored

Eggland's Best Organic Egg (Brown)

4 Tbsp

Dark Chocolate Chips, chopped

to taste

Crushed Red Pepper Flakes

as needed

Coconut Oil Cooking Spray

or Extra Virgin Olive Oil Spray

Nutrition Per Serving

VIEW ALL

Calories

276

Fat

9.2 g

Protein

12.2 g

Carbs

39.9 g

Love This Recipe?

Fudgy Flourless Chocolate Chili Muffins

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking Instructions

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step 1

Preheat oven to 325 degrees F (160 degrees C) and lightly grease mini muffin pan using Coconut Oil Cooking Spray (as needed).

step 2

Add Carob Nibs (4 Tbsp) to a food processor or NutriBullet and blend until fine powder or flour consistency, set aside.

step 3

Once carob nibs are set aside, add the Organic Black Beans (2 1/2 cups), Natural Almond Butter (1/2 cup), and Banana (1) to the food processor, blend until well combined and fairly smooth. Do not worry about getting it too smooth at this point.

step 4

In a separate small bowl, combine Unsweetened Cocoa Powder (4 Tbsp), ground carob nibs, Cayenne Pepper (1/8 tsp), and Baking Powder (1 tsp).

step 5

Add the dry ingredients to the wet mixture in the food processor and pulse 3-4 times to gently mix.

step 6

Next, add the Vanilla Extract (2 tsp), Honey (1/3 cup), and Eggland's Best Organic Egg (Brown) (1), then blend until smooth consistency.

step 7

Pour the batter into greased miniature muffin cups filling nearly to the top. Place muffin tray in the oven and bake for approximately 18-20 minutes or until muffins have risen and toothpick can be inserted and come out clean.

step 8

While muffins are still warm, sprinkle tops with Dark Chocolate Chips (4 Tbsp) and Crushed Red Pepper Flakes (to taste) if desired.

step 9

Allow muffins to cool for 5-10 minutes before removing from pan. Store muffins in the refrigerator for a week or so, if they last that long!

step 9 Allow muffins to cool for 5-10 minutes before removing from pan. Store muffins in the refrigerator for a week or so, if they last that long!

step 10

Serve and enjoy!

step 10 Serve and enjoy!

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Beans & Legumes

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