These aren’t your regular chocolate muffins: they’re PROTEIN-packed DOUBLE chocolate muffins (and that’s not even the coolest part).
In addition to being flourless, these muffins contain ZERO added sugar!
And I’m not just talking “refined sugar free,” but 100% added sugar free. In other words, even “healthier” sugar alternatives, like rice syrup and coconut sugar, don’t make the cut.
Instead of added sugar and syrup, I enlisted a little help from nature’s sweet friend: FRUIT!
Dates provide ample natural sweetness and a hint of caramel flavor. They’re also way more nutritious than regular ol’ sugar.
Mashed banana helps moisten and sweeten the muffins (and not to mention load them with fiber and vitamins), meaning less nut butter and oil is needed to keep things soft!
Important note: If you’re worried that these are going to be banana-flavored muffins, fear not! Only 1 banana is needed, and it’s flavor is overpowered by CHOCOLATE.
How to Make Flourless Muffins
Flour gives baked goods shape and structure, so if we’re going to leave it out (and not resort to a gf flour blend), we need to use the right ingredients.
1. Incorporate an egg into the mix. The protein in eggs helps the muffins hold shape once baked.
2. Add dry ingredients, such as cacao and pea protein powder, to help bulk up the muffins. Other flour alternatives might include ground nuts or seeds.
3. Use mashed banana, date paste, or other thick and sticky fruit/starch purees, to help the ingredients bind better.
Interested in More High-Protein Sweet Treats?
I hope you enjoy these healthy chocolate muffins as much as I do! They’re:
Easy to Make
+ So perfect with a warm cup of coffee or a glass of cold milk 😉
Flourless Chocolate Protein Muffins
Chocolate protein muffins that require ZERO added sugar or flour! They're 100% fruit-sweetened and packed with pea protein + healthy fats.
- 1/4 cup cacao powder
- 1 1/2 servings (3 tbsps) chocolate pea protein* (I used Two Islands)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Good pinch salt
- ~1/4 cup mini chocolate chips
- 1 medium ripe banana, mashed (~1/4 heaping cup)
- 1/4 packed cup dates (~58 g; soaked in hot water for ~10 min if not already soft and gooey)
- 3 tbsps unsalted natural* almond butter
- 2 tbsps olive oil (or sub other neutral-flavored veggie oil, such as canola)
- 1 tbsp water
- 1 egg (pasture-raised, when possible)
- 1 1/2 tsps vanilla extract
Preheat oven to 180 C / 350 F.
Add the wet ingredients to a blender and blend until mostly smooth and no large chunks of dates remain (some visible date fibers are a-ok!). Set aside for now.
In a large bowl, whisk together all of the dry ingredients, ensuring there are no large chunks of cacao or protein powder. Add the wet mixture and stir until just combined. Add some of the chocolate chips, if desired (reserving the rest for topping).
Divide the mixture between ~6 muffin holders (I used a silicone muffin tray) and top with remaining chocolate chips.
Bake for ~15-17 minutes, until the muffins have puffed up and are a little bouncy to the touch (i.e. they will spring back when lightly pressed). They will still be soft and fragile, so allow to fully cool before enjoying! Keep in a tightly-sealed container in the fridge for ~4-5 days, or at room temperature for up to ~3.
*I've only made these muffins with pea protein, but let me know if you have success with rice/soy/whey/etc. protein powders! *"Natural" nut butter simply means it isn't hydrogenated, making it more stir-able and liquidy/runny. If there is visible oil separation at the top of your jar, it means it is "natural." Using a non-stir-able nut butter (such as Skippy's) can probably work, but you may need to add a bit more than 3 tbsps to get the ingredients to combine.