Flour-Free Chocolate Muffins

This muffin recipe is quick and simple to make. It can be altered to suit your desired texture and taste. Be sure to check the recipe notes for some recommended variations on flavours and toppings.

With a similar taste and texture to the beloved chocolate mud cake, these muffins are delicious plain, yet easily customisable. Delightfully dense, just like the family favourite we all grew up with — they’ve even passed the sweet-toothed teenager taste test!

Black beans provide the base ingredient for a gluten free and grain free alternative.

Flour-Free Chocolate Muffins

This flour and grain free chocolate muffin recipe is a fun take on a fan favourite, the soft and rich chocolate mud cake. It's also easily adaptable to suit a variety of tastes.

Servings 8 cakes

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Cooling time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Equipment

• Blender or Food Processor
• Muffin pan

Ingredients

• 3 tbsp coconut oil melted
• 1 can (420g) black beans drained
• 2 large free range eggs (vegan option: flax seed 'egg')
• 1 tsp 100% vanilla extract
• 1 ½ cups coconut sugar
• ¾ cup cacao powder
• 1 ½ tsp baking powder
• ¼ tsp salt

Instructions

• Preheat oven to 175°C (fan forced).
• Lightly grease a muffin pan, or line with baking paper.
• Beat the eggs and add all ingredients to a blender or food processor. Puree until smooth.
• Optional: If adding additional ingredients, such as fruit or chopped nuts, first pour the mixture into a bowl and stir these in.
• Spoon mixture evenly into the muffin pan, leaving about a 1 cm gap from the top. Gently tap base of the pan on the bench top to release any air pockets. Smooth the tops with the back of a spoon or knife.
• Optional: Add any toppings, or leave plain if decorating later.
• Bake for 25 minutes or until the muffins separate from the sides of the muffin pan. Baking times may vary depending on the size of your cakes, so check back to see how they're coming along.
• Let the cakes cool for 30 minutes before carefully removing them from the pan.
• Optional: Add any further toppings or decorations, if desired. Enjoy!

Notes

These muffins can be stored refrigerated in an air tight container for up to 3 days – if they last that long!

You may like to spice up your muffins with some added flavours in steps 3 & 4.
Some suggested ingredients to add into your mixture before baking include:

• For a spicy hot chocolate twist, add 1/4 tsp cayenne pepper and 1/4 tsp cinnamon at step 3
• For some fruity fun, add 1/4 cup sultanas or fresh raspberries in step 4
• For a nutty crunch, mix in 1/4 cup of chopped walnuts or macadamias at step 4

Toppings are another way to make them uniquely yours. Some suggestions for toppings are: coconut flakes, chopped walnuts or sliced banana.

For the frosting lover, these muffins serve as a delicious base to your favourite frosting recipe. Alternatively, a sprinkle of coconut flakes or dusting of cinnamon may suit those looking to dig right in!

Author: Johanna Bush

Course: Dessert, Snack

Cuisine: American, Australian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Baking, Cacao, Flour Free

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