4 Ingredient Healthier Chocolate Muffins
These chocolate muffins have a texture like regular muffins but they don't contain any flour, added sugar, butter or oil.
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.
Serving: 1muffin, Calories: 131kcal, Carbohydrates: 23g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Sodium: 116mg, Fiber: 4g, Sugar: 18g, NET CARBS: 19
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!