Flourless Brownie Muffins

Dark Chocolate Flourless Brownie Muffins

These dark chocolate flourless brownie muffins are delicious and surprisingly healthy.

Watch 21 Day Fix creator Autumn Calabrese and her brother, chef Bobby Calabrese make a similar version of this TK recipe on their healthy cooking show, FIXATE!

Flourless Brownie Muffins recipe
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Flourless Brownie Muffins

These dark chocolate flourless brownie muffins are delicious and surprisingly healthy.
Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 servings, 1 muffin each
Calories 160 kcal

Ingredients

  • 1 15-oz. can chickpeas drained, rinsed
  • 3 large eggs
  • ½ cup pure maple syrup
  • cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 3 Tbsp. coconut oil melted
  • 1 tsp. pure vanilla extract
  • cup dark chocolate chips

Instructions

  1. Preheat oven to 350° F.
  2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
  3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
  4. Divide batter among 12 prepared muffin cups.
  5. Top each cupcake with about four chocolate chips; push into batter.
  6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
  7. Cool completely and enjoy!

Flourless Brownie Muffins

Nutritional Information (per serving):
Calories: 160
Total Fat: 7 g
Saturated Fat: 5 g
Cholesterol: 47 mg
Sodium: 179 mg
Carbohydrates: 20 g
Fiber: 1 g
Sugar: 12 g
Protein: 4 g

P90X/P90X2 Portions
½ Fat
1 Single Serving Snack

P90X3 Portions
1½ Carb
1 Fat

Body Beast Portions
1 Legume
1 Fat

Portion Fix Containers
1½ Yellow
1 tsp.

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2 Comments

  1. I just made these and I think they turned out great. I’ll serve them for my little one’s 4th birthday tomorrow. I put cherries in the centre to make them like Black Forest cake, tomorrow I’ll top it with whipped cream. I used butter instead of coconut oil, and my vans were 540ml which is a bit bigger than the 15oz in the recipe.
    I’ll add a little note… I usually try to save money by soaking beans overnight and cooking them on the stove, but I tried to make peanut butter cookies with soaked and cooked chickpeas instead of canned and it killed my food processor :/ just a heads up in case anyone wants to try that…

    1. Here’s a pic of them finished

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