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Fudgy Flourless Chocolate Chili Muffins
Recipe

13 INGREDIENTS • 10 STEPS • 30MINS

Fudgy Flourless Chocolate Chili Muffins

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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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/
These Fudgy Flourless Chocolate Chili Muffins will satisfy your chocolate craving without all the processed flour and refined sugar!
30MINS
Total Time
$0.68
Cost Per Serving
Ingredients
Servings
12
us / metric
Organic Black Beans
2 1/2 cups
Organic Black Beans, rinsed
Natural Almond Butter
1/2 cup
Natural Almond Butter
Banana
1
Large Banana
Unsweetened Cocoa Powder
4 Tbsp
Unsweetened Cocoa Powder
Carob Nibs
4 Tbsp
Carob Nibs
or Cocoa Powder
Cayenne Pepper
as needed
Cayenne Pepper
Baking Powder
1 tsp
Baking Powder
Honey
1/3 cup
Organic Egg
1
Organic Egg
Dark Chocolate Chips
4 Tbsp
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Coconut Oil Cooking Spray
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
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Fudgy Flourless Chocolate Chili Muffins
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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 InstructionsHide images
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 (as needed), 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 Organic Egg (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!
Tags
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Dairy-Free
American
Gluten-Free
Christmas
Snack
Healthy
Shellfish-Free
Easter
Vegetarian
Dessert
Quick & Easy
Mother's Day
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