Flourless Black Bean Chocolate Muffins
These muffins are the perfect way to indulge your sweet tooth without feeling guilty. They are naturally sweetened, and protein packed making them a healthy snack. And the best part is, no one has to know they have black beans in them! While they aren’t for everyone, those who like them, love them.
Servings: 12 muffins
Equipment
- Oven
Ingredients
- cooking spray of choice
- 1 15 oz can of black beans, drained and rinsed well (see note below)
- 2 large eggs
- 1 over ripe banana, broken in half (optional for some added sweetness)
- ⅓ cup plain Greek yogurt (low fat is ok)
- ⅓ cup quick oats
- ⅓ cup nut butter (I use peanut)
- ¼ cup cacao powder (careful, this is not cocoa powder—you can use cocoa powder if it is unsweetened)
- ¼ cup honey
- 2 tbsp maple syrup (optional for a sweeter muffin; I leave this out)
- 2 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup chocolate chips (optional, but highly recommended)
Instructions
- Preheat oven to 350F. Grease a 12-cup muffin tin with nonstick cooking spray (or line with baking liners).
- Place all ingredients except for the chocolate chips in a food processor or blender and let run until smooth, scrapping down the sides as necessary. Pour batter into prepared muffin tin filling each cup ¾ full. Drop a few chocolate chips on top of each muffin. Bake for 18-20 minutes, until a toothpick inserted into the middle comes out clean. Cool before serving (or even better serve them the next day for a more chocolatey muffin). Store in an airtight container in the fridge.
Notes
- Be sure to rinse the black beans well as this will help get rid of the bean taste. I recommend dumping them in a colander and running them underwater for thirty seconds or more.
- I use olive oil cooking spray. Others I have tried resulted in the muffins sticking to the pan a bit.
- These become more similar to traditional chocolate muffins as the days pass, so if you are organized, make them a day early!