Recipe: Flourless Chocolate Muffins

When I’m hungry for something chocolate-y I often make these Flourless Chocolate Muffins.  They are incredibly moist, lightly sweet and oh so chocolate-y!  And if you are scared that you’ll eat them all at once, just throw some of them in the freezer for later.

Flourless Chocolate Muffins
1¾ cup oatmeal
3 egg whites
¾ cup unsweetened cocoa
½ cup applesauce
1 tsp. vanilla extract
½ cup yogurt (plain or Greek)
½ tsp cream of tartar
1 ½ tsp. baking powder
1 ½ tsp. baking soda
¼ tsp. salt
1 cup hot water
scant 1 cup sugar
1/2 to 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line muffin tins with cupcake liners or spray muffin tin with non-stick cooking spray. Set aside.

In a blender (or food processor) mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.  Pour into prepared muffin tins and bake for 10 minutes. After 10 minutes, remove from the oven and sprinkle chocolate chips on top of each muffin.

Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

Variations:  Add all the chocolate chips to the batter and skip putting any on top.  Or add half the chocolate chips to the batter and only put a few on top.

Yield: 12 to 14 muffins

Note:  I modified this recipe from one that I found on a blog.  The blog no longer seems to be available, however, if you created this recipe I’d be more than happy to give you credit!

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  1. by Kelly @ Semi Homemade Mom

    On April 9, 2013 at 9:17 pm

    Lydia, these look delish! And better yet, something I wouldn’t mind serving my kids for breakfast. I’ll be featuring these at tomorrow’s Show & Share party. See you there! :)

  2. by Lydia Beiler

    On April 10, 2013 at 5:37 am

    Aw, thanks Kelly! Yeah, I kind of view them as a “healthy” sweet and don’t feel as bad about eating them or letting the kids eat them. If you try them, I’d love to know what you think.

  3. by Michelle

    On April 24, 2013 at 10:12 pm

    Curious – what kind of oatmeal? I imagine quick-cook or old-fashoined? Does it matter? Thanks! :)

  4. by Lydia Beiler

    On April 25, 2013 at 6:25 am

    Michelle, I doubt it would matter since you are blending it but I use the quick-cook. Only thing I can think of is that since the old-fashioned flakes are bigger you might actually be using a bit less than if you use the quick-cook since the flakes are smaller and therefore more might fit in a cup. Enjoy!