You won’t believe these flourless chocolate muffins are so healthy. They’re light, fluffy and packed with flavour. And best of all, they’re gluten-free and made with kidney beans!

Makes 9 flourless chocolate muffins


  • 1 can kidney beans, drained and rinsed well
  • 2 large eggs
  • 3 tbsp extra virgin coconut oil, melted
  • 5 tbsp raw cacao powder / regular cocoa powder
  • ½ t bicarbonate of soda
  • 2 tsp baking powder
  • 3 tbsp sweetener of your choice
  • 1 tsp vanilla extract
  • ½ cup chopped walnuts plus 1 tbsp for topping
  • Optional: 1/3 cup semi-sweet dark chocolate chips (recommended)


  1. Lightly grease a suitable muffin tray.
  2. Preheat oven to 180° C.
  3. Place all ingredients into a food processor or blender, except the nuts and chocolate chips if using, and blend well until the beans are smooth.
  4. Add nuts (and chocolate chips if using) and gently fold in with a spoon.
  5. Separate mixture equally into muffin tins and top with leftover crushed walnuts.
  6. Bake for about 20 minutes or until toothpick in the centre comes out clean.
  7. Serve warm.
September 05, 2018 — Lisa Raleigh
Tags: Nutrition