Ultra Fudge-y Flourless Chocolate Muffins

A group of muffins displayed on the table.

Can we just talk about these ULTRA Fudge-y Flourless Chocolate Muffins? They are unreal.

If you are anything like myself, and enjoy a dessert that’s rich, decadent, but made with healthy ingredients and no added sugar – THIS is where it’s at. These fudge-y delights are made of dates + nut butter + chocolate + eggs. SRSLY. Real food ingredients that are satisfying, and a yummy guilt-free dessert!

Hand holding muffin with bite out of it.

I’ve recently been on a kick to make “healthier” dessert recipes. I figured since it’s still the beginning of the year that we can keep things on the wholesome side (but still yummy). I recently made Healthy Breakfast Mini Pies and Healthy Peanut Butter Protein Cookies – both are DELICIOUS and show that you can make yummy + satisfying treats made with wholesome ingredients. These flourless chocolate muffins are no different.

These fudge-y muffins are the real deal. They’re a mix between a muffin and a fudge-y brownie. So it’s the best of both worlds and are for all the chocolate lovers out there. I hope they fill up your heart and that you eat them as fast as we did… 😜

Muffins sitting in tray.

Hand holding muffin with bite out of it.

Ultra Fudge-y Flourless Chocolate Muffins

5 from 1 vote
Servings 6 muffins
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Ingredients

  • 10 Medjool dates, pitted
  • 3 eggs
  • 1/2 cup Creamy almond butter or peanut butter
  • 1/2 + 1/4 cup semi-sweet chocolate chips, divided
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. Soak dates in hot water for 10 minutes for them to soften. Drain dates and place in food processor. Puree dates with coconut oil until a smooth paste texture. Transfer to electric mixing bowl. 

  2. Melt 1/2 cup chocolate chips in microwave in 30 second increments. Add to electric mixing bowl with date paste, melted chocolate, nut butter, cocoa powder, vanilla, and eggs. 

  3. Add 1/4 cup extra chocolate chips to batter and mix with rubber spatula. Line a muffin tin with muffin cups. Use an ice cream scoop or large spoon to evenly transfer batter to cups (batter should fill up 3/4 of the cup). 

  4. Bake for 15 minutes. Let cool for 10 minutes. Store muffins in refrigerator for "ultra" fudge-y texture. 

Recipe Notes

This recipe makes a small batch of 6 regular sized muffins. For a larger batch, try reducing the amount of batter you use for each muffin, or doubling the recipe.

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