Brownie Black Bean Muffins
Fudgy, flourless, and actually good for you. Make these chocolate brownie black bean muffins for a healthy but delicious dessert.
Ingredients
- 1 19-oz can black beans (scant 2-cups after rinsing), drained and rinsed
- ½ cup quick oats, use gluten-free if needed
- 2 large eggs
- ½ cup maple syrup
- ⅓ cup unsweetened cocoa powder
- ¼ cup avocado oil
- 1 tsp instant espresso powder
- 2 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- 3 Tbsp mini semi-sweet chocolate chips
Equipment
- 1 large blender
- 1 12-cup muffin pan
- 12 silicone or paper muffin liners
Instructions
- 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 1/2 way. Top with each muffin with a sprinkle of chocolate chips if desired.
- 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.
Serving: 1muffin, Calories: 166kcal, Carbohydrates: 22g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 28mg, Sodium: 79mg, Potassium: 215mg, Fiber: 4g, Sugar: 10g, Vitamin A: 43IU, Calcium: 43mg, Iron: 1mg