Flourless Brownie Muffins


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

Total Time: 40 min.
Prep Time: 20 min.
Cooking Time: 20 min.
Yield: 12 servings, 1 cupcake each

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

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 muffin with about four chocolate chips; push into batter.
6. Bake for 18-20 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!

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
1 Single Serving Snack
½ Fat

P90X3 Portions
1½ Carb
1 Fat

Body Beast Portions
1 Legume
1 Fat

1½ Yellow
1 tsp.

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    • jenn said:

      i would think sweet potato puree would be an acceptable substitute but you know it will change taste so just expect that. It has about the same amount of carbs. I am not sure of the fat

  1. Jesika Perkins said:

    These are so good!! Very rich and moist. You can definitely taste the beans but they don’t overpower the muffin. I’ll be making these again!

    • Cheryl E. Wood said:

      No, definitely not! I told people what was in them and they couldn’t believe it. One person actually was saying YUCK, no way I’m trying them. Finally tried them and said, hey they are good! haha

  2. Jodi said:

    I am allergic to coconut and I was wondering if there is something I can substitute for the coconut oil because I would love to try these!

  3. Cheryl E. Wood said:

    I made these last night for a group get-together. They were well received – people could not believe they had chick peas in them! Very moist. One note: mine took about 25 minutes to be baked though so that the toothpick came out clean.

  4. Suzanne Rupp said:

    Def need to be in the oven for at least 22 minutes. My batter was so runny I put 1 TBS of coconut flour in-not sure how that effects the containers, but these tasted cakey and good!