Healthy Brownie Muffins 

Healthy Brownie Muffins (Naturally Sweetened & Gluten-Free!)

These Healthy Brownie Muffins are rich, fudgy, and naturally sweet — made with simple pantry ingredients like dates, cocoa powder, and peanut butter. They’re perfect for breakfast, snacks, or dessert when you want something indulgent and wholesome.

This recipe is completely refined sugar-free, gluten-free friendly, and easy to make in one blender. Ready in under 20 minutes, these muffins are proof that healthy treats can taste incredible!

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Ingredients

• 5 tablespoons unsweetened cocoa powder

• 1 cup Medjool dates, pitted

• ¾ cup water

• ½ cup peanut butter (or almond, cashew, or any nut butter)

• 1 tablespoon flaxseed meal

• 2 teaspoons balsamic vinegar

• 1 teaspoon vanilla extract

• ½ teaspoon baking soda

• Pinch of sea salt

• Avocado oil or coconut oil for greasing

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Instructions

Step 1: Prepare the Batter

1. Preheat your oven to 375°F (190°C).

2. In a blender or food processor, combine the pitted dates and water.

3. Blend for about 1 minute until a smooth paste forms.

4. Add the peanut butter, cocoa powder, flaxseed meal, balsamic vinegar, vanilla extract, baking soda, and salt.

5. Blend again until the batter is thick, creamy, and well combined.

💡 Pro tip: Scrape down the sides to make sure no cocoa powder or dates are left behind.

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Step 2: Bake the Muffins

1. Grease a mini muffin tin with avocado oil or line it with paper cups.

2. Spoon the batter evenly into each muffin cup, filling them to the top.

3. Bake for 14 minutes, or until the tops are set and a toothpick comes out mostly clean.

4. Remove from the oven and let them cool in the pan for 5 minutes, then transfer to a cooling rack.

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Step 3: Serve and Enjoy

These Healthy Brownie Muffins are soft, gooey, and rich — perfect for:

• A mid-morning snack with coffee ☕️

• Lunchbox treats for kids 🍫

• Healthy desserts when chocolate cravings hit 🍫

You can store them in an airtight container for up to 5 days or freeze for later.

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🌿 Why You’ll Love These Healthy Brownie Muffins

• Naturally sweetened with dates (no refined sugar!)

• Gluten-free friendly and dairy-free adaptable

• Packed with fiber and healthy fats

• One-bowl, blender-friendly recipe

• Perfect for meal prep or healthy desserts

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Recipe Notes

• Use Medjool dates for best texture and sweetness.

• Swap peanut butter for almond or sunflower butter if needed.

• Add dark chocolate chips or crushed walnuts for extra flavor and crunch.

• These muffins stay moist and delicious even after freezing — just reheat in the oven or microwave before serving.

  If you make these Healthy Brownie Muffins, tag @createwithkendra — I’d love to see your version! 💕
  And if you’d like the printable recipe card or nutrition info, comment “recipe” below and I’ll personally send it to you!

 

Total Calories in the Whole Recipe

Approximate total: ~1,270 calories for the full batch

Here’s how that breaks down:

Estimated TOTAL = ~1,270 calories

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Calories Per Muffin

The recipe uses a mini muffin tin, which is normally 24 mini muffins.

If making 24 mini muffins:

➡️ ~53 calories each

If making 12 regular muffins:**

➡️ ~106 calories each

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Diabetic Notes

These muffins contain no refined sugar, but the dates are high in natural sugar.
Each mini muffin has:

• ~8–10g carbs (from dates + PB)

• High fiber from dates + flax

• Healthy fats that slow glucose absorption

Not “low carb,” but much better than traditional brownies.

FULL MACRO BREAKDOWN (Entire Batch)

Total calories previously calculated: ~1,270

Carbohydrates

• Dates (1 cup) → ~110g carbs

• Peanut butter (½ cup) → ~20g carbs

• Cocoa powder (5 tbsp) → ~8g carbs

• Flaxseed meal (1 tbsp) → ~3g carbs

• Balsamic vinegar → ~1g carbs

👉 Estimated Total Carbs (whole recipe): ~142g
👉 Per mini muffin (24 count): ~6g total carbs

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Fiber

• Dates: ~12g fiber

• Cocoa powder: ~5g

• Flaxseed meal: ~3g

• Nut butter: ~4g

👉 Estimated Fiber (whole batch): ~24g
👉 Per mini muffin: ~1g fiber

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Net Carbs (Carbs − Fiber)

Whole batch: ~118g net carbs
Per mini muffin:
➡️ ~5g net carbs

(Which is actually very reasonable for a chocolate treat!)

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Fat

• Peanut butter: ~64g fat

• Flaxseed meal: ~3g

• Cocoa powder: ~2g

👉 Estimated Total Fat: ~69g
👉 Per mini muffin: ~2.8g fat

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Protein

• Peanut butter: ~28g protein

• Flaxseed meal: ~1.3g

• Dates + cocoa: ~3g total

👉 Protein (whole batch): ~32g
👉 Per mini muffin: ~1.3g protein

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⭐ Per MINI Muffin (24 count):

• Calories: ~53

• Carbs: ~6g

• Fiber: ~1g

• Net Carbs: ~5g

• Fat: ~2.8g

• Protein: ~1.3g

⭐ Per REGULAR Muffin (12 count):

• Calories: ~106

• Carbs: ~12g

• Net Carbs: ~10g

• Fat: ~5.6g

• Protein: ~2.6g

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DIABETIC-FRIENDLY MODIFICATIONS (Still Tasty!)

1️⃣ Reduce Dates (main carb source)

Use ½ cup dates instead of 1 cup.
➡️ Lowers carbs by ~55g
➡️ Muffins become ~3g net carbs per mini muffin

Replace sweetness with:

• 2 tbsp allulose, OR

• 2 tbsp monk fruit sweetener (safe for diabetics)

Both taste great and don’t spike blood sugar.

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2️⃣ Swap PB for Almond Butter

Almond butter has:

• Lower carbs

• Higher fiber

• Lower glycemic impact

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3️⃣ Add More Flax (extra fiber → slower glucose release)

Increase flaxmeal to 2 tbsp
➡️ Adds fiber & omega-3s
➡️ Keeps muffins moist

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4️⃣ Use Dark Cocoa Powder

Unsweetened cacao has:

• Lower carbs

• More antioxidants

• Lower glycemic response

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5️⃣ Add 1–2 Tbsp Chia Seeds

Chia significantly lowers net carb impact by:

• Adding soluble fiber

• Slowing sugar absorption

Plus adds healthy fats + protein.