If I had to pick 4 foods to eat for the rest of my days, I would probably go with: almond butter, oats, bananas, and chocolate. Sure I’d miss things like yogurt, eggs, chicken, avocado, apples, kabocha, and broccoli (yes, I really would miss broccoli), but seeing as I can’t even remember the last time I went a day without eating every.single.one of the four foods I first mentioned, I think it’s safe to say that I’m kind of obsessed with them, and I’d like to take this opportunity to introduce you to the most recent love-child of that obsession…
Flourless Chocolate Chip Almond Butter Muffins — a bit of a mouthful, but a ridiculously delicious mouthful. Not only are these muffins gluten-free, sugar-free, dairy-free, and oil-free, but they may just be some of the softest and fluffiest muffins that I’ve ever eaten. You’d never be able to tell that they don’t contain an ounce of flour just by biting into one…
… and you’d be surprised to learn that they can be whipped up in a blender in under 30 seconds flat. That’s right — no flour means no need to baby the dough, and no need to baby the dough means you can just toss everything into a blender, flip the switch, and be guaranteed perfect muffins every.single.time.
The only thing easier than making these muffins is eating them, which isn’t a bad thing considering they’re made with the same wholesome ingredients that you find in a healthy breakfast. Egg, banana, oats, almond butter, and chocolate. Yes, chocolate… because what good is taking care of your body if you don’t take care of your mind? Luckily, these muffins allow you to do both 😀
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Flourless Chocolate Chip Almond Butter Muffins
- Total Time: 15 mins
- Yield: 9 muffins 1x
Ingredients
- 1/2 cup (128 g) almond butter (can use other nut butter as well)
- 1 medium ripe banana (100g or 1/2 cup)
- 1 large egg
- 1/4 cup (80 g) honey
- 1/2 cup (40 g) rolled oats
- 2 Tbsp (14 g) ground flaxseed
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 cup (60 g) mini chocolate chips, plus more for sprinkling
Instructions
- Preheat your oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
- Add all ingredients except for chocolate chips to a high-speed blender and blend on high until the oats are broken down and the batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour the batter into your prepared muffin pan, filling each cavity until it is about 3/4 full.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
- Prep Time: 5 mins
- Cook Time: 10 mins
These look delicious!! I can’t wait to try them.
Also, I have to say, I LOVE your blog so far. Your story is so moving, and I can’t wait to keep reading.
These are really good and I will make these muffins again. My only suggestion is to add a little salt to the batter if your almond butter is unsalted. My almond butter was unsalted, and the muffins were a little less flavorful than the batter, as another person commented. I think a 1/4 teaspoon of salt will do the trick. Thanks for sharing this recipe.
Hi Amanda,
This recipe is an absolute gem!! THANK YOU SO MUCH!
I have just finished baking them and they are sooooo delicious! I altered mine a little:
– I put dark chocolates instead and these were perfect
– I added walnuts on top
– I had milled flax seed, pumpkin and sunflower seeds and added these instead which still did a fine job
– Added a small tsp of coconut oil (because I love coconut oil on everything!)
They made 6 muffins instead of 9 but they are soooo good!
These muffins are full of so many of my very favorite things! I am on a total oats kick right now. I’ve been making batch after batch of homemade granola, plus testing recipes for granola bars and granola bites… I just can’t stop with the oat-based breakfasts and snacks! I’ve pinned these muffins to try soon!
I don’t have flaxseeds. Can I still make the recipe without them?
I don’t think so, unfortunately 🙁 I’ve had a few people try it and say that they didn’t really fluff up like they were supposed to.
Oh my delicious! I just made these and they are so yummy! I didn’t have any honey (how that was possible I am not sure) but I can only imagine how much better they are with the honey added. I may just run to the store to get honey and try a second batch 🙂 Thanks for sharing!
Thanks for letting me know, Maria! I’m glad you enjoyed them 🙂
Do you think these would work as a banana bread? Like in a loaf pan..??
I can’t see why not! You’ll probably just have to adjust the cook time to something closer to 20 minutes.
does it matter if I use quick cooking oats or regular rolled oats? Thanks!
Not at all since you’ll be breaking them down anyways. Quick oats are just a little easier to blend.
Came out real well…substituted Hemp Seeds for Flaxseed and Cacao Nibs for Chocolate Chips…had to bake for 7 more minutes, but came out perfectly
I just made these and I just got to say THANKS!!!!! They are delicious. I didn’t have almond so I used peanut butter. I’m out of flax so I used ground chia jajajaja hope u don’t mind the little changes, but it’s just because I didn’t have the ingredients. Still awesome and delicious. I’ll be sharing them in my page, I love sharing delicious food finds like these. Love your page, and thanks again!!
Thanks for letting me know, Yamir! I’m glad you enjoyed them 😀
I was so excited to find these last night that I made them right then! The batter was absolutely delicious…perfect blending of flavors and textures. However, once baked, they lost almost all of their flavor. They were hearty and warm, so they still did the trick, but they were without a lot of distinguishing taste. Decent with some additional honey drizzled on them. I will definitely make these again with some tweaking to ensure they don’t lose that great taste in the batter!
These look amazing! I really want to make them- chocolate & almond butter is the best combo. But is there something I could substitute for banana?? :\
You could try something like 1/2 cup of pumpkin puree or even 1/2 cup of applesauce — but you might have add a little bit more sweetener.
I’m currently sat in my kitchen very aware that I’m at the beginning of a long journey of love and obsession with running with spoons.
Divine
One very happy mummy. 2 quiet children and no milk required!
So all the ingredients are sat in my blender waiting for banana and egg to join them tomorrow morning. I just can’t believe the mix is going to be creamy enough and am thinking I’m going to have to add some milk. We’ll wait and see how it turns out
It was hard for me to believe as well, but they came out really great. I hope you enjoy them, Helen!
Oh Amanda! These look absolutely GORGEOUS!! And SO easy! Ahhhh! I have to make them! Chocolate for breakfast? Yay all the way! 😉
My 4 foods: Bread, cheese, eggs, and Quest bars! Hahaha!
OMG I am more than dying to try these. This is happening this week! Thanks you for sharing.
Yum! Can’t wait to try these! I love all your gluten free recipes!
If chocolate for breakfast is wrong, I don’t want to be right. I think those four things are probably my four favorite things, too. You can do SO much with them. I guess I also could do – eggs, pumpkin, spinach and bananas because you can do a lot with those four, too!
Amanda! These look so amazing! I have to remember to make them soon, or once we can invest in an amazing blender. =) Can’t think of four foods right now, but I know that sweet potatoes and chicken sausage would be on there.
A combination of all my faves! And I have all the ingredients all ready 🙂 I will be trying these tomorrow….Thanks!
These look absolutely amazing and I adore the ingredients list. Definitely going to try them soon!
Amanda! I am so excited to make these. Love the short ingredient list too. Woo!
Yum!! I’ve never had almond butter, but I’ve heard great things. I think I want to try this recipe!!
You can always use peanut butter instead! I just use AB because I’m allergic to peanuts.