Brownie Black Bean Muffins Recipe
These Brownie Black Bean Muffins are a healthy and delicious treat that combines the rich flavor of chocolate with the nutritional benefits of black beans and oats. Perfectly moist and fudgy, these muffins are sweetened naturally with maple syrup and enhanced with a hint of espresso for depth. Ideal for a guilt-free snack or a wholesome breakfast option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast; Snack; Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry and Wet 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
Topping
- 3 Tbsp mini semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Position your oven rack to the middle and preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set it aside.
- Combine Ingredients: Place all ingredients except the chocolate chips into a blender. Ensure the black beans are well rinsed and drained before adding.
- Blend Batter: Blend on high speed until the mixture is completely smooth, pausing to scrape down the sides of the blender as necessary. This process may take up to 60 seconds.
- Fill Muffin Cups: Pour the batter evenly into the prepared muffin pan, filling each cup about halfway. Sprinkle mini chocolate chips on top of each muffin if desired.
- Bake: Bake the muffins for 16-20 minutes, or until they are set and lightly cracked on top. Be careful not to overbake to avoid dryness.
- Cool: Allow the muffins to rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use gluten-free oats to keep this recipe gluten-free.
- The instant espresso powder enhances the chocolate flavor but can be omitted if preferred.
- Ensure not to overbake to maintain a moist, fudgy texture.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 2 months; thaw before serving.
Find it online: https://cookedbygrace.com/brownie-black-bean-muffins-recipe/
