Brownie Black Bean Muffins
Fudgy, flourless, and actually good for you. Make these chocolate brownie black bean muffins for a healthy but delicious dessert.
Servings: 12 muffins
Equipment
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
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.
Nutrition
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