Flourless Brownie Muffins

My family isn’t gluten-free, however we do try to eat a little better now and then. We love our sweets (myself included) but I know that quality whole foods are better for all of us (and our waistlines).

Just a few of the benefits of cutting back on gluten (and flour) include:

  • Better digestive health
  • Lower cholesterol levels
  • Increased energy
  • Decreases other unhealthy ingredients, like oils, found in baked goods
  • More room in your diet for fruits and vegetables

That’s why I love these flourless brownie muffins from Autumn Calabrese.


  • 1 can chickpeas (15 oz) drained and rinsed
  • 3 eggs large
  • 1/2 cup pure maple syrup
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3 Tbsp coconut oil melted
  • 1 tsp pure vanilla extract
  • 1/3 cup dark chocolate chips


  • Preheat oven to 350 degrees F.
  • Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray. Set aside.
  • Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil and vanilla extract in blender or food processor; cover. Blend until smooth.
  • Divide batter among 12 prepared muffin cups.
  • Top each cupcake with about four chocolate chips, pushing into batter.
  • Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
  • Cool completely and enjoy!

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xoxo - Lee

I am a 44-year old married mom of 4. I love my family. If you’re a mom, then you know kids and a spouse keep you busy. It’s easy to forget yourself in the process of taking care of your family. My mission is to help other moms take care of themselves so they can be more available to their loved ones and lead more fulfilling lives.

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