If there is a muffin recipe that needs to be in your weekly roundup, this is it friends! These flourless chocolate blender muffins are not only easy but they are made with whole food ingredients checking off almost all the boxes for any preferences, and did I mention they can be made in less than 20 minutes?
The easiest flourless chocolate blender muffins
I don’t think it gets much easier than a recipe where you can throw everything into a blender. I mean, you don’t even have to stir the ingredients together! BOOM! These blender muffins are perfect for meal prep for the week and make an excellent snack.
Muffins are always a great staple to have in the house, especially if you have a family that likes to snack as much as mine does. In fact, the first time I made these muffins they barely made it out of the oven before my kids were diving into them. After the first bite Levi turned to me and said “these are the best muffins ever, mom!”
Ingredients in a flourless chocolate blender muffin recipe
The best part of this recipe is by far how fast they are, but that is partly due to the easy ingredients you are sure to have on hand. In fact, because it is dairy-free, gluten-free, paleo, and keto these blender muffins require even fewer ingredients than regular muffins.
Ingredients you will need:
- Ground Flaxseed
- Gluten-free Rolled Oats
- Dutch Process Cocao powder (I but mine at Costco)
- Baking Soda
- Organic Vanilla Extract
- Maple Syrup (or Maple syrup/coconut sugar combo)
- Organic Almond Milk (regular milk or oat milk should also work)
- Dairy-free, Gluten-free Chocolate Chips
Why muffins are dry
Let it be known I dislike the word “moist” as much as the next person, except when it comes to muffins. Dry muffins are just not fun or enjoyable at all. There are a few factors that cause muffins to be dry, so read ahead for my tips to avoid dry muffins.
Muffins that contain gluten can often become dry if overmixed. The gluten bonds develop faster as the batter is mixed and that can cause the dough to become tense often resulting in a dry muffin. Due to the fact this recipe is gluten-free, it isn’t an issue for this particular muffin recipe, but keep that in mind when making muffins.
Every oven is slightly different and cooks at different temperatures. I always err on setting the kitchen timer for the earlier end of the cooking time and checking for doneness with a toothpick! It is way better to have to put them back in for a few minutes than to have dry, overcooked muffins.
3. Leaving muffins in the pan to cool
I am definitely guilt of this one. After taking them out of the oven, don’t leave muffins in the pan to cool. The hot pan will continue to cook the muffins, causing them to dry out.
Instead, after removing the muffins from the oven, allow to cool in pan for a few minutes before moving to a cooling rake to cool completely.
Keto, vegan, paleo sweeteners
If you don’t have any issues with liquid sweeteners, pure maple syrup is perfect for this recipe. I prefer my muffins a little on the less sweet side to let the flavour of the chocolate come through, but you can add up to 1 cup.
If you are looking for a more Keto option than a combo of monk fruit and pure maple syrup might be your preference. You can also sub half cup coconut sugar and 1/4 cup pure maple syrup since its a more cost friendly option as well. Coconut sugar replaced regular sugar in most of my baking because it doesn’t spike your blood sugar the same way sugar does.
Gluten-free, dairy-free chocolate chips
Over a year ago I switched over to gluten-free, dairy-free chocolate chips in our house and you would honestly never know the difference in terms of taste. It is important to me to buy varieties that have good ingredients and my favorites are Enjoy Life and the chocolate chips from What the Flour Co.
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Flourless Chocolate Blender Muffins
- 1 tbsp ground flaxseed
- 3 tbsp water
- 2 1/4 cups organic rolled oats, gluten-free
- 1/2 cup dutch process cocao powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- 3/4 cup pure maple syrup (or 1/2 cup coconut sugar and 1/4 cup maple syrup)
- 1 1/2 cups organic almond milk
- 1/4-1/2 cup gf & df chocolate chips, dark chocolate chips is also an option
- Preheat oven to 350 degrees.
- In a small bowl combine flaxseed and water and let sit for 10 minutes, until it turns into a gel like texturs.
- In a high speed blender or food processor, combine all your ingredients (including your prepared flax egg) except cchocolate chipsand blend until all ingredients are combined and batter is smooth. Fold in chocolate chips with a spatula.
- Distribute the batter evenly umoung the muffin tins filling 3/4 full. Top with extra chocolate chips and bake for 18-20 minutes or until a skewer inserted comes out clean. Let cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.