Flourless Black Bean Brownie Muffins
Black bean and chocolate muffins made with cocoa powder, maple syrup, and dark chocolate chips for a fudgy, flourless dessert.
Ingredients
- 1 ounce can black beans, rinsed and drained
- 3 eggs
- 1/2 cup pure maple syrup (or honey) 120 ml
- 2 tablespoons coconut oil, melted and cooled 30 ml
- 1 teaspoon vanilla extract
- 1 tablespoon brewed coffee, optional to enhance chocolate flavor 15 ml
- 1/2 cup high-quality unsweetened cocoa powder (or cacao powder) 40 g
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips, plus 2 tablespoons (30 g) for sprinkling on top 60 g
Instructions
Preheat Oven and Prep Tin:
Preheat the oven to 350°F (175°C). Prepare a 12-cup muffin tin by inserting baking liners and misting each liner with nonstick cooking spray.Puree Black Beans and Egg:
In a food processor, combine the black beans and 1 egg; process until the beans are thoroughly pureed.Blend Wet Ingredients:
Add the remaining 2 eggs, maple syrup, coconut oil, vanilla, and coffee; process again until the mixture is smooth.Mix Dry Ingredients and Chips:
Incorporate the cocoa powder, baking powder, and salt; process until smooth. Gently stir in 1/3 cup (60 g) of dark chocolate chips.Fill Muffin Cups and Top:
Evenly distribute the batter among the muffin cups. Sprinkle the remaining 2 tablespoons (30 g) of chocolate chips over the tops.Bake and Cool Muffins:
Bake for 25 minutes, or until a toothpick inserted in the center emerges clean. Let the muffins cool on a wire rack for 10 minutes, then remove them from the tin and transfer to the rack to cool completely.Store Muffins Properly:
Store the muffins at room temperature for up to 1 day, then move them to an airtight container in the refrigerator.