Brownie Black Bean Muffins

Fudgy, chocolatey, and actually good for you. Make these brownie black bean muffins for a healthy but delicious dessert.

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Need a healthy dessert you’ll actually want to eat?

Look no further than this dietitian-designed recipe for brownie black bean muffins. These tasty muffins are rich and chocolatey, without all the excess sugar and butter of the real deal.

Brownie black bean muffins are flourless with a base of black beans and oats — and I promise, you can’t even taste the difference. Even better? They’re made in a blender for minimal effort and easy clean-up.

Save this recipe for your next meal prep snack or dessert. I hope you love them!

Why you’ll love brownie black bean muffins

• Made in the blender for easy prep and minimal clean-up
• No refined flour or wheat (use gluten-free oats for a Celiac-friendly option)
• Sweetened with maple syrup for a boost of micronutrients
• Loaded with dietary fiber from black beans and oats
• Rich and chocolatey with a soft and moist texture

What do black bean muffins taste like?

These black bean muffins are inspired by brownie bites.

The texture is surprisingly smooth and fudgy. Made from blended black beans, oats, maple syrup, and cocoa powder, these delicious muffins don’t taste as healthy as they seem. In fact, the main thing you’ll taste is chocolate.

I promise, you would never guess these muffins contained beans. Once everything is blended and baked, all you’re getting is a delicious and nutrient-packed muffin you’ll love to eat.

What makes these muffins healthy?

These black bean muffins are dietitian-made to maximize nutrition without sacrificing satisfaction. Here’s how:

• Flourless with no wheat or gluten to accommodate intolerances
• Made with blended black beans for fiber and protein
• Contain oats for heart-healthy beta-glucan fiber
• Less added sugar than other recipes
• Dairy-free for anyone with allergies or intolerances

Important ingredients and swaps

Scroll down to the recipe card for the detailed recipe.

Here’s a few important ingredient notes:

• Canned black beans: Make sure these are well rinsed and drained before adding to your blender.
• Quick oats: You can substitute rolled or large flake oats if necessary. Steel cut oats will not work.
• Eggs: You can likely substitute for flax eggs, but I haven’t tested.
• Maple syrup: I think the flavor of maple syrup works best here, so I wouldn’t recommend any swaps. If absolutely needed, another liquid sweetener like honey or agave should work.
• Avocado oil: Substitute for any neutral oil like light olive oil, canola oil, or vegetable oil.
• Mini chocolate chips: Regular chocolate chips work fine, but mini distribute better.

Dietary restrictions

Gluten-free: Use gluten-free oats and follow your country’s Celiac guidelines if necessary.

Dairy-free: Omit the chocolate chips or use dairy-free chocolate chips.

Lower sodium: Use low- or no-sodium black beans and rinse them well before draining.

How to make brownie black bean muffins

Position your oven rack to the middle and pre-heat to 350 F. Prepare a 12-cup muffin pan with liners and set aside.

Place all ingredients except chocolate chips into your blender.

Blend on high until completely smooth, pulsing or scraping down the sides as needed. This may take up to 60-seconds.

Transfer batter into prepared muffin pan, filling each about halfway. Top with each muffin with a sprinkle of mini chocolate chips.

Bake for 16-20 minutes or until brownies are set and lightly cracked on top. Be careful not to over-bake or your muffins will dry out.

Let your muffins rest in the pan for 5-minutes before transferring to a wire rack to cool.

Want more protein?

Serve these brownie muffins with a source of protein for a more filling snack:

• Glass of cow’s milk or soy milk
• Bowl of greek yogurt and berries
• Protein shake
• Protein-rich smoothie
• A few hard boiled eggs
• Babybel cheese or cheese stick
• Handful of nuts and/or pumpkin seeds

Storage

Store your black bean muffins in an airtight food container or sealed bag.

You can keep these muffins at room temperature for 1-2 days.

They’ll last in the fridge for up to 3 days.

Or, store them in the freezer for up to 3 months and defrost in the fridge overnight before eating.

Top tips

• Pulse your blender a few times to make sure all your beans get blended
• Use silicone muffin liners instead of paper to prevent sticking
• Don’t over-bake your brownie black bean muffins or they’ll dry out

More healthy muffins

Honey bran muffins
Apple carrot muffins
Chocolate chip protein muffins
Chocolate cottage cheese muffins
High protein blueberry muffins
Apple cinnamon oat muffins
Blender banana muffins
Kodiak cakes muffins

Frequently asked questions