Flourless Double Chocolate Muffins - Conscious Cooking
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Desserts & Baked Goods

Flourless Double Chocolate Muffins

These delectable chocolate muffins are made with both raw cacao powder and mini dark chocolate chips. They are rich, moist and satisfying, without mentioning healthy. They are not your traditional muffins. These ones are flourless so there is no gluten or grain in these muffins. I use coconut flour. A little goes a long way. In the recipe, for 12 muffins, I use only 1/2 cup of coconut flour. It’s pretty amazing. It’s also economical. Coconut flour is more affordable than almond flour. I personally use Bob’s Red Mill coconut flour.

coconut flour

These muffins would be considered paleo. When using coconut flour in muffins, you will need to use eggs as well. I always use fresh pastured eggs. Talking of eggs, there’s no need to buy vegetarian eggs, unless you are vegetarian yourself and refuse that the chickens ate bugs. Thing is, chickens aren’t vegetarians so it’s normal for them to eat whatever they find in nature. You can buy organic, pastured eggs in health food store or at your farmers’ market.

There’s organic peanut butter in the recipe (don’t buy the commercial one, it’s packed with additives and ingredients you don’t want to eat). If you or a family member is allergic, try almond butter or a nut seed butter like sunflower.

If you have kids at home and you want to bake a healthy treat for them that they will like, try this recipe. It’s chocolaty and healthy. It’s the kind of muffin that can be eaten for breakfast without any guilt.


Flourless Double Chocolate Muffins

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Serves: 12
Prep Time: 10 min Cooking Time: 25 min Total Time: 35 min

These double chocolate muffins are grain-, gluten- and dairy-free. They are made with coconut flour, raw cacao powder, mini chocolate chips and sweetened with pure maple syrup.


  • 1 ripe banana
  • 2 pastured eggs
  • ½ cup peanut butter
  • ½ cup maple syrup
  • ¼ cup coconut or avocado oil
  • 1/3 cup raw cacao powder
  • ½ cup vegan mini dark chocolate chips
  • ¼ cup coconut flour
  • ¾ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon unrefined salt



Preheat oven to 350F and line a 12 muffin pan with muffin paper or silicone cups.


Mash banana in a medium mixing bowl then whisk in eggs, peanut butter, maple syrup and coconut oil.


Add raw cacao powder, chocolate chips, coconut flour, baking soda, cinnamon and salt and stir to combine.


Add wet ingredients to dry and stir to combine.


Divide batter evenly between muffin cups.


Bake for 20 to 25 minutes until a toothpick comes out clean.


Eat them within 2-3 days at room temperature or keep in the fridge for a few more days.

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