Super moist chocolate gluten-free muffins

NO added refined sugar, flour, or oil and only about 100 calories!! Naturally gluten-free! They taste AMAZING, are a reader FAVORITE, and are made in your blender!!

The muffins are ridiculously soft, moist, rich, decadent, but only about 100 calories each. That’s a good thing because like all mini food, these babies are so poppable. One after the next, down they go. I eat all 6 of them each time I make them 😛

One unique thing about the muffins is that there’s no refined sugar.  Many recipes use a whopping cup of sugar but we’re here talking only about vanilla drops. The muffins are sweet enough without being too sweet and make a satisfying and comforting snack when you need a chocolate-peanut butter fix. Or have chocolate for breakfast. I won’t judge.

They’re flourless and naturally gluten-free. They’re also dairy-free and oil-free. 

With this recipe, everything you normally do to make muffins with a bowl of wet ingredients, a bowl of dry, and fold gently to combine, goes right out the window. For this recipe, you just need to pop all of the ingredients in a blender.

There is one secret step to give them that super moist taste. I will take you through it and believe me when I say that you must implement that step into all of your baking recipes.

Well, enough talking lets now jump to the recipe.

Super Moist Chocolate Gluten-free Muffins

These Super Moist Chocolate Gluten-free Muffins are full of deep chocolate flavor and are super fluffy for the ultimate chocolate for breakfast experience. They are also a perfect pre-workout snack you can use any time.

Servings 6 muffins
Calories 100 kcal


  • 100g chickpeas
  • 150g banana
  • 10g almond flour
  • 15g oat flour
  • 20g rice flour
  • 15g maple syrup or honey
  • 5 drops vanilla flavor drops
  • 1 flax egg or regular egg
  • 10g cacao powder
  • 150ml almond chocolate milk
  • 1/2 tsp baking powder


  1. Put the chickpeas, flax egg, banana, maple syrup, flavor drops, cacao powder, almond milk and baking powder in a blender. Blend everything until you get a fluffy mixture.

  2. In a bowl put the flours and add the wet mixture in. Combine everything and then put the batter in the fridge to set for 15 minutes.

  3. Heat up the oven to 200 degrees. Cut 6 squares out of the baking paper and place them into the muffin tins. Pour the batter until the middle of each tin and place the muffins inside the oven.

  4. Bake them for 3 minutes at 200 degrees and then lower the temperature on 170 degrees and bake them for another 8-10 minutes.

  5. Meanwhile, pour 100 ml of chocolate almond milk into a cup and heat it up in the microwave. When the muffins are baked take them from the oven and immediately pour a tablespoon of the hot milk on top. That is the step which will give them the moisture.

  6. Serve the muffins with some yogurt or whatever you like  and enjoy in your treat 🙂

Recipe Notes

I wouldn't use any other flour instead of the ones from the recipe. The ratio of the flours is really important and that is the thing that keep them so moist,


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