These are flourless chocolate muffins made with a blended ripe plantain as the only base — no almond flour, no coconut flour, nothing from the baking aisle except cocoa powder and baking soda. The honest reason to make them: the batter takes about two minutes to put together, the ingredient list is short, and they taste far more like a real baked good than most flourless recipes manage.
What makes this version work
Two things actually matter here. First, blending the wet ingredients completely smooth before adding the cocoa and baking soda — any lumps of plantain left in the batter will stay lumpy after baking, giving you dense pockets instead of an even crumb. Second, pulsing the baking soda in rather than blending it hard: baking soda starts reacting the moment it hits moisture, so over-blending at that stage costs you lift. Get those two steps right and the texture takes care of itself.
About the ingredients
- Plantain: It needs to be yellow with brown spots — a fully green or lightly yellow plantain is too starchy and won’t blend smooth or taste sweet enough. If yours isn’t ripe yet, leave it on the counter for a few days.
- Coconut oil: Melted butter works as a straight swap, same quantity. The flavour shifts slightly but the texture stays the same.
- Almond milk: Any milk works here — dairy, oat, or just water. It’s a small enough amount that it won’t change the result.
- Maple syrup: Honey is a workable substitute at the same volume. Agave also works. The batter will taste a little different but the muffins will bake the same way.
- Cocoa powder: Use unsweetened. Dutch-process or natural both work — Dutch-process gives a slightly deeper colour.
- Chocolate chips: Optional, but if you’re adding them, any kind works: semi-sweet, dark, or dairy-free. Skip the garnish drizzle if you’re short on time — not worth the extra dish when the muffins are already chocolatey on their own.
Make-ahead notes
These muffins keep well at room temperature in an airtight container for up to 2 days. In the fridge they’ll last 5 days — the texture firms up when cold, so give them 10 minutes at room temperature before eating, or 15 seconds in the microwave. They freeze well for up to 2 months: freeze them in a single layer first, then transfer to a bag once solid so they don’t stick together. Reheat from frozen at 300°F for about 10 minutes, or microwave for 30–40 seconds. If you’ve added the coconut drizzle, it will harden in the fridge — that’s normal and it softens back up at room temperature.
Common problems and fixes
- Muffins are gummy in the middle: This usually means underbaking, not a batter problem. Plantain-based batters hold more moisture than flour-based ones, so the toothpick test matters more here than with standard muffins. If the toothpick comes out wet, add time in 2-minute increments.
- Batter is too thick to pour: Plantains vary in size. If the batter is very stiff, add an extra tablespoon of milk or water and blend again briefly — it should pour easily.
- Muffins collapsed after cooling: This happens when the oven door is opened too early. Wait until at least the 18-minute mark before checking, and don’t open the door repeatedly in the first half of baking.
- Tops cracked and dried out: The oven is running hot, or the tin was overfilled. Fill each cup to 75% and check your oven temperature with a thermometer if you have one — many home ovens run 15–25°F hotter than the dial reads.
- Muffins stuck to the tin: Non-stick spray alone can be unreliable with flourless batters. Use paper liners if you have them, or grease the tin and then dust lightly with cocoa powder instead of flour — it won’t leave a white residue and adds a bit of insurance.
Chocolate Plantain Muffins (Flourless, 35 Min)
Equipment
- non-stick cooking spray as needed
Ingredients
Muffin Ingredients
- 1 large ripe plantain yellow with brown spots, peeled
- 1 tablespoon almond milk or water
- 2 large eggs
- 3 tablespoons coconut oil melted
- 1½ teaspoons vanilla extract
- 2 tablespoons pure maple syrup
- 1 pinch salt
- 1 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- ¼ cup chocolate chips optional
Coconut Drizzle Ingredients
- 1½ tablespoons coconut oil
- 1½ tablespoons unsweetened cocoa powder
- 1½ tablespoons pure maple syrup
Instructions
Muffin Instructions
- Preheat the oven to 350°F / 175°C (160°C fan-forced).
- Add the peeled plantain, eggs, melted coconut oil, vanilla extract, maple syrup, almond milk, and salt to a high-powered blender or food processor. Blend on high for 30–45 seconds until completely smooth with no lumps remaining.
- Add the cocoa powder and baking soda to the blender and pulse 3–4 times until just combined — do not over-mix or the baking soda will lose its leavening power. Transfer the batter to a mixing bowl and fold in the chocolate chips with a silicone spatula if using. Taste the batter — it should taste slightly sweeter than you want the finished muffins, as some sweetness is lost during baking. Add an extra teaspoon of maple syrup if needed.
- Spray a mini muffin tin with non-stick spray or line with cupcake liners. Pour batter into cupcake moulds, about 75% full.
- Bake for 18–23 minutes until the tops spring back when gently pressed and a toothpick inserted into the centre comes out clean. Mini muffins with riper plantains may be done closer to 18 minutes. If not done, return to the oven and check every 2 minutes. Let cool in the tin for 10 minutes before transferring to a wire rack.
Drizzle Instructions
- Place the coconut oil in a small microwave-safe bowl and heat in 15-second intervals until completely melted. Whisk in the maple syrup and cocoa powder until smooth.
- Drizzle over the cooled muffins using a spoon or fork in a zigzag motion. The drizzle will set firm at room temperature within 20 minutes and will harden completely if the muffins are stored in the fridge.
Nutrition
Frequently asked questions
Can I use banana instead of plantain?
You can, but the result will be noticeably different. Banana is sweeter and wetter than plantain, so the muffins will be softer and may need a few extra minutes in the oven — and the banana flavour will come through clearly in the finished muffin.
Do I need a high-powered blender, or will a regular one work?
A standard blender will work if you give it extra time — blend for a full minute and scrape down the sides halfway through. The goal is a completely smooth batter with no visible plantain chunks, so keep going until you get there.
Can I make these as regular-sized muffins instead of mini?
Yes. Fill a standard muffin tin about two-thirds full and increase the bake time to roughly 22–28 minutes. Start checking at 22 minutes with a toothpick — the centres take longer to set than mini muffins.
Are these actually sweet enough without added sugar?
With a well-spotted plantain, yes — most people find the maple syrup and plantain together give enough sweetness. The recipe card suggests tasting the batter and adding an extra teaspoon of maple syrup if it tastes flat, which is the right move if your plantain was on the less-ripe side.
Can I make these egg-free?
Eggs do a lot of structural work in a flourless batter, so this is a harder swap than in a regular muffin recipe. Two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 5 minutes) is the most reliable substitute, but expect a denser, slightly stickier result.
My plantain is ripe but I don’t have coconut oil — what can I use?
Melted butter is the easiest swap, same amount. A neutral vegetable oil like sunflower or avocado oil also works. Avoid olive oil — the flavour is too strong and will compete with the cocoa.
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- Chocolate brownies
- Ultimate banana bread
- Dark chocolate brownies with espresso and sea salt
- Tropical sunrise smoothie bowl
