Flourless Chocolate Chip Muffins

You’ll never guess the power packed superfood hiding in these chocolate gems.

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

When I started this blog I orginally asked my Instagram audience what types of recipes they’d like to see. “Hidden Veggie” recipes were among the popular responses. As much as I feel victorious when my child eats a leaf of spinach willingly, it does feel great to know that I’m secretly packing extra nutrition into unlikely places. NOW, that being said, I do strongly believe that kids will eat when they are hungry. If you continue to serve those veggies and demonstrate eating them by modeling, eventually your toddler or even teen, could come around, Don’t give up introducing healthy fresh veggies to your kids! In the meantime. Make these muffins…You’ll feel real good about yourself when you do.

Flourless Chocolate Chip Muffins

Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 24 mini muffins

Prep time: 5 minutes

Cook time: 12 minutes


  • 2 large eggs, beaten**

  • 1 large banana, mashed

  • ½  cup unsalted almond butter

  • ½ cup maple syrup

  • 1 cup pure canned pumpkin

  • ½ cup unsweetened cocoa powder

  • 1 tablespoon ground flax meal

  • 1 ½ teaspoons baking powder  

  • ⅛ teaspoon kosher salt

  • 2 teaspoons vanilla extract (try espresso powder for a grown up version!)

  • ½ cup mini semi sweet or dark chocolate chips, plus more for topping.


Preheat oven to 350 F and grease a mini muffin tin with non-stick cooking spray. Line the cups with mini paper liners if desired.

In a large bowl, using a whisk or rubber spatula, stir together the eggs, almond butter, maple syrup, pumpkin, cocoa powder, flax seed, baking powder, salt and vanilla extract. Stir until completely combined and smooth. Fold in the chocolate chips until incorporated.

Using a tablespoon measure or mini ice cream scoop, drop 1 tablespoon mounds into each well of the prepared muffin tin. Each cavity should be filled to ¾ of the way up.

Sprinkle each muffin with about a teaspoon of additional chocolate chips and bake for 12-15 minutes until the muffins spring back slightly when touched.

Store muffins in an airtight container at room temperature for 4-6 days, or in the freezer for up to 3 months.

** For an egg free version, substitute with flax egg