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Flourless Chocolate Muffins

Autumn, @wholefoodfor7
5 from 12 votes
Servings 8 muffins


  • 1/2 c almond butter* *see notes
  • 3/4 c canned pumpkin*
  • 1 large egg
  • 6 TB honey or maple syrup
  • 1/2 c cocoa powder
  • 2 TB ground flaxseed optional, or 2 TB collagen powder
  • 1 t vanilla extract
  • 1/2 t baking soda
  • 1/4 teaspoon salt if using unsalted nut or sun butter
  • 1/4 c mini chocolate chips I use the Enjoy Life brand that is dairy and gluten free


  • Preheat oven to 350 and prepare a muffin tin with muffin liners or cooking spray.
  • Mix all ingredients except chocolate chips together in a large bowl, stirring well until combined. Gently add in chocolate chips
  • Pour batter into prepared muffin cups, filling each about 2/3 full.
  • Bake for 15-18 minutes, until muffins are set (I always error on the lower amount of time to slightly under-bake and keep them uber moist).
  • Allow muffins to cool in pan for about 10 minutes.


Makes 12 muffins. Store in an airtight container for up to 5 days or freeze them for up to 3 months. Enjoy!
- Can sub sun butter or any other nut butter instead of almond butter
- Can sub mashed sweet potato instead of pumpkin