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 😀
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
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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 are amazing!! Possibly the best muffins I have ever had. I accidentally added 1 TBS of vanilla instead of 1 tsp and they still came out wonderful! (oddly enough, I could barely taste the vanilla). I added guittard semisweet chocolate and oh boy…what a treat.
Thank you for this wonderful recipe!
I’ve made these twice now, following the recipe exactly as is. Not exaggerating when I say they’re my favorite, go-to muffin! Perfect for breakfast or a snack. I absolutely recommend!
This is my first attempt making a flourless/sugarless healthy snack. Made it today with my kids. Couldn’t have been more happy with the results! I used organic dark choc chunks but otherwise followed exactly. Can’t believe how amazing the texture was and how easy its comes together! Double batch next time for sure!!
No fair..you can’t just post a muffin recipe without instructions on how to stop eating them! I made them earlier and they are absolutely stunning..thank you once again 😉 btw freezer schmeezer..these are def not gonna last long enough to warrant storage
Thank you..happy New Year to you too!
remove them before you plan on eating them’…lolol i got the dummies guide..i love it! Thank you so much for your response i will make them tom 😉 i love your blog..it’s brilliant!
Lolol! Shoot, I meant to say remove them about 30 minutes before you plan on eating them. Happy New Year, Fay!
Hi
Thank you so much for this recipe. I just wanted to know if they freeze well?
They definitely do, Fay! Just put them in a sealed container or wrap them individually and remove them before you plan on eating them.
Would I be able to switch out the banana for Apple sauce? My kids are sick so I don’t want to run to the store to get bananas, but I have apple sauce!!! 🙂
HOLY CRAP these are delicious!!!! I will definately be making them again. I added shredded zucchini to the mix as well and they turned out super moist yum yum!
Is there a nutrition facts page for this recipe?
Sorry Mandara, I don’t calculate the nutritional info for my recipes, but you can use an online calculator like this one to figure them out — http://www.myfitnesspal.com/recipe/calculator
These look delicious and I can’t wait to try them. I’m trying to come up with four foods, but the only one I keep on the list consistently is ice cream. Uh oh.
This is the BEST muffin, BEST no flour anything I’ve ever had. I love that I found this amazing recipe. I love to bake for my grandchildren, and I am so happy with all the healthy recipes that have come out. Thank You. Karen
I’m glad that you like them, Karen! Thanks so much for letting me know 🙂
I just made the almond butter muffins – lets just say bleeping delicious and leave it at that!!! Thanks for a great recipe – worked perfectly and made exactly nine!!!
These are awesome. You are a genius. Thank you!
I am going to make these RIGHT NOW!!!!!!!. I have all the ingredients in my kitchen, even a blender so I don’t have (or want) any excuses. This is going to be my dinner.
what can I use instead of flaxseed? Or can I just leave them out? I must have a go at this recipe. Thanks.
You can sub chia seeds if you have those on hand, Christine. And if not, then I think you should be okay leaving them out.
I made these today and OMG!!! I was truly skeptical about the moisture and taste. They are AMAZING. Thank you so much. I’m going to try your other muffins and recipes as well. I needed a guiltless snack and these are perfect.
I. Hi. Your recipe sounds delish. I’m vegan so I avoid eggs. Do you think it would work if I added another tablespoon of flax?
I’ve had a few readers mention subbing the egg with a flax egg with no problem, so you could definitely go that route!
Hi, These look great. I know my 3 and 1/2 yr. old would love them in his lunch box. I was wondering: I just made chocolate almond butter, do you think that would work in place of regular almond, and maybe I just omit the chips?? Thank you. =)
It should work just fine as long as your homemade almond butter isn’t too dry!
These are really really good! I added a TB of Brewer’s Yeast (helps with lactation!)
Thanks for this recipe! Gonna try all your pumpkin stuff next … 🙂 Can’t wait!
I don’t have a banana on hand….think I could substitute with applesauce? If so, how much?
They should be fine with applesauce! I actually have another flourless muffin recipe that uses applesauce — http://www.runningwithspoons.com/2014/10/07/flourless-apple-cinnamon-muffins/ — and that one calls for 1/2 cup.
These are delish! I broke down the ingredients to get the calories. Only 194 without the chocolate chips and only 229 with! I will make these often. Thanks for sharing. They do have 13 grams of sugar so they are not sugar free but granulated sugar free!
Hi, these look amazing as do a few of the other recipes I have recently found of yours! I have a question though. I am grain and sugar free. Do you think these (an your other muffins) would come out good with Almond Flour instead of the oats and my granulated sugar substitute (Xylitol) instead of the honey?
These look delicious…One question, I don’t do oats, can I substitute it with something grain-free, like almond flour/coconut flour or nothing at all?
Thanks!
I wouldn’t do coconut flour because it’s a little too absorbent, but almond flour would probably work!