These chocolate muffins have the same texture as regular muffins but they don’t contain any flour, refined sugar, butter or oil. They are just 4 ingredients. The muffins are sweet and have a rich chocolate flavor.
It’s hard to believe these muffins don’t contain any flour. The crumb is so similar to regular muffins. I also added some bittersweet chocolate chunks to the batter because I love having pieces of chocolate mixed in with my muffins, but the added chocolate is optional.
Ingredients
- Cocoa Powder
- Dates
- Eggs
- Baking Powder
Unsweetened cocoa powder: These muffins use unsweetened dutch process cocoa powder to provide the chocolate flavor for these muffins. The cocoa powder also helps absorb some of the liquid from the batter so that the muffins are not too wet. I prefer using dutch process cocoa powder rather than natural cocoa powder. Dutch process cocoa powder has a much richer chocolate flavor and color which is why I used it to make these muffins.
Dates: This recipe uses Medjool dates. These are the larger type date variety you will find at the market. Medjool dates are actually fresh dates despite their wrinkled appearance. Because they are fresh dates, they have a softer flesh and more moisture, which is what is needed to form a smooth date paste. Other types of dates, like Deglet Noor dates, will not work as well because they are semi-dry or dried dates and so they have a firmer flesh. The dates act as a natural sweetener for these muffins and helps provide the structure for the muffins.
Eggs: Eggs are used as the binding agent and to provide the structure for these muffins.
Baking powder: Baking powder helps the muffins rise.
How to Make Healthier Chocolate Muffins
The dates are first soaked in warm water for 10-15 minutes. They are then drained from the water and pulsed in a food processor until a smooth date paste forms.
The eggs, cocoa powder and baking powder are then added in and the mixture is mixed on high speed in the food processor until a smooth batter forms.
The batter is then scooped into your muffin liners and then the batter is ready to be baked.
Muffin Texture and Taste
The texture of the muffins is very much like regular muffins. The muffins are lightly sweetened, have a deep cocoa flavor and do have an aftertaste of dates because they are sweetened with dates. If you want less date flavor, adding chocolate chips, chopped chocolate or chocolate chunks to the batter will help mask the date flavor.
Recipe Highlights
- These muffins have a crumb, texture and bounce like traditional muffins made with flour but the muffins do not contain any flour. The combination of date paste, cocoa powder and eggs create the muffin-like texture.
- These muffins have a rich chocolate flavor and are sweetened with dates. They do have a date aftertaste because they are sweetened with dates. If you don’t enjoy the flavor of dates, these muffins may not be for you. If you add chocolate chips or chocolate chunks, it will help mask the date flavor.
- If you prefer to make a cake, I do have a cake version using the same ingredients.
More Healthier Chocolate Recipes
- 3 Ingredient Healthier Chocolate Cake
- 3 Ingredient Healthier Brownies
- 3 Ingredient Healthy No Bake Cookies
4 Ingredient Healthier Chocolate Muffins
Ingredients
- 1 3/4 cups (219 g) pitted and halved Medjool dates
- 4 large eggs
- 1/2 cup (52 g) unsweetened dutch process cocoa powder
- 2 tsp (9 g) baking powder
Instructions
- Preheat oven to 350°F (177°C). Line 8 cavities of a standard muffin pan with cupcake/muffin liners.
- Place dates in a small mixing bowl and pour in just enough hot water to cover the dates. Let the dates soak for about 10 minutes or until soft. Once dates are very soft, drain the dates well from the water (but don't pat them dry) and add them to a food processor. Even if you are using a fresh bag of dates, I recommend soaking them still because you do want a very moist and smooth date paste for this recipe.
- Pulse the dates until a smooth date paste forms. Scrape the sides and bottom of your food processor with a spatula as needed to help the food processor mix and pulse all the date pieces. See photo in post for reference. It's okay if you still have some small date pieces left, but your paste should be mostly smooth and have the consistency of a sticky spread.
- Add in eggs, cocoa powder and baking powder. Mix on low speed until the cocoa powder is fully incorporated. Scrape the sides and bottom of your food processor with a spatula and then mix on high speed until a smooth batter forms. You will likely need to stop and scrape the sides and bottom of the batter a few times to make sure everything gets mixed in to achieve a smooth batter.
- If you are adding chocolate chips or chunks, stir them in now. Use an ice cream scoop or large cookie scoop to scoop batter and release into your muffin liners. The muffins don't rise that much during baking so you can fill the batter close to the top of the liners.
- Bake muffins for about 20-25 minutes. It is a little tricky to know when the muffins are done. When you press on the surface of a muffin lightly it should not completely sink in but it should also not fully bounce back. It should only bounce back a little bit. If you wait until the surface fully bounces back then the muffins will be overbaked and will be a little dry. Let muffins cool fully before eating.
Notes
- This recipe works best with Medjool dates. See post for more details.
- If you are using measuring cups, be sure to halve the dates before adding them to the measuring cup to help provide a more accurate measurement.
- I don't have an egg substitute for this recipe.
- These muffins do have an aftertaste of dates. If you want to cover some of the date flavor, you can add chocolate chips or chocolate chunks.
- Adding chocolate chips or chocolate chunks is optional. I've made them without as well. I do like adding chocolate chunks for appearance and because I enjoy eating chocolate pieces when eating chocolate muffins.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
What would the time be for baking them in a mini muffin pan?
Sorry, but we’re not sure. They’ll definitely need less time, but without testing it we can’t say for sure.
These are so good, so moist!
Have you made these as mini muffins? I’d like to make them again but bite size this time and was wondering how to adjust the time
I’m so glad you like them! I have not made them as mini muffins so I don’t know the baking time, but I do think they would work well as mini muffins
This recipe looks delicious. Dates are a pantry staple at our house, so I’m excited to try it soon. I don’t see an amount for adding chocolate chunks. How much do you usually add? Thanks for the inspiration.
I usually add a heaping 1/3 cup
THESE ARE FREAKING AMAZING!!!! I tricked my dessert loving dad into thinking that these were the little Debbie mini brownies ??? Add the chocolate chips
I’m so glad you like them!
Do you have cook book?
Kirbie has written two cookbooks! 5 Minute Mug Cakes and Dump Cakes from Scratch – we hope you check them out!
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