Description
These Brownie Black Bean Muffins are a deliciously moist and healthier twist on traditional chocolate muffins. Made with black beans for added protein and fiber, oats, cocoa powder, and naturally sweetened with maple syrup, they offer a fudgy, rich texture without refined sugars or flour. Perfect as a snack or breakfast treat, they combine the indulgence of brownies with the nutritional benefits of wholesome ingredients.
Ingredients
Muffin Batter
- 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
Topping
- 3 Tbsp mini semi-sweet chocolate chips
Instructions
- Preheat the Oven and Prepare Muffin Pan: Position your oven rack in the middle and preheat to 350°F (175°C). Line a 12-cup muffin pan with muffin liners and set it aside.
- Combine Ingredients in Blender: Add all ingredients except the mini semi-sweet chocolate chips into a blender. This includes the black beans, quick oats, eggs, maple syrup, cocoa powder, avocado oil, espresso powder, vanilla extract, baking powder, and salt.
- Blend Batter Until Smooth: Blend on high speed until the mixture is completely smooth and uniform in texture. You may need to pulse or scrape down the sides of the blender a few times. This blending process should take up to 60 seconds.
- Fill Muffin Cups: Transfer the batter evenly into the prepared muffin tin, filling each cup about halfway. Then sprinkle mini chocolate chips on top of each muffin if you like.
- Bake: Bake in the preheated oven for 16 to 20 minutes, or until the brownies are set and the tops are lightly cracked. Take care not to overbake to avoid drying out the muffins.
- Cool Muffins: Let the muffins rest in the pan for 5 minutes after baking, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure to rinse and drain the black beans thoroughly to remove any canning liquid taste.
- Use gluten-free oats if you require a gluten-free muffin.
- Don’t overbake the muffins; they will dry out and lose their fudgy texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a vegan version, substitute eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) and ensure maple syrup is your chosen sweetener.
- Espresso powder enhances the chocolate flavor but can be omitted if desired.
