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Flourless Chocolate Mini Muffins

These cute little muffins are the perfect afternoon snack; made with almond butter and protein powder, they pack an adorable energy punch.
Prep Time20 mins
Cook Time12 mins
Cooling time5 mins
Total Time37 mins
Course: Snack
Cuisine: American
Keyword: baked, easy, protein, almond butter, dates, almond flour
Servings: 12 mini muffins
Author: thymeforhoney


  • 2 eggs
  • 5 dates- pitted
  • 2 tbsp cocoa powder
  • 2 tbsp almond flour
  • ¼ cup almond butter
  • 1 scoop chocolate protein powder
  • ¼ tsp baking powder
  • ¼ tsp salt


  • Bring a small saucepan of water to boil, then turn off the stove. Cut the dates in half and place in the water. Soak for 15 minutes. Take the eggs out of the fridge to bring them to room temperature.
  • Preheat the oven to 350 degrees. Drain the dates and place in your food processor. Pulse to break up as much as possible, scraping down the edges as needed. Allow dates to cool a little before adding the eggs. Pulse again.
  • Add the rest of the ingredients and pulse a few more times.
  • Grease a mini muffin tin with coconut oil. Scoop in the batter, filling 12 holes. Use all the batter, the cups will be full, and that’s ok. Top each muffin with a couple chocolate chips if desired.
  • Bake for 12 minutes. Over-baking will lead to dry muffins. Let muffins rest in the pan for 5 minutes before placing them on a cooling rack.
  • Try not to eat them all at once!