Incredible, flourless black bean muffins that taste like a delicious, cakey brownie. That's right, the secret ingredient in these easy, fiber packed brownie muffins is black beans! They are dairy, gluten and grain free and the perfect healthy treat or snack.
1 (15 ounce) can of black beans, rinsed and drained
4 eggs (see recipe notes below)
1/2 cup pure maple syrup (or sub honey)
2 tablespoons coconut oil, melted and cooled (or butter)
1 teaspoon vanilla extract
1 tablespoon brewed coffee, optional to enhance chocolate flavour
1/2 cup high-quality unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt (unless you used salted butter)
1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with parchment paper muffin cups (or spray normal muffin cups with nonstick spray).
Place black beans and 1 egg in food processor and process until beans are well blended.
Add three other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth.
Next add in cocoa powder, baking powder and salt; process once more until smooth. Next fold in 1/3 cup of chocolate chips.
Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter.
Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely.
Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.
Use 4 eggs for a cake/brownie texture, and use 2 eggs for a "flourless chocolate molten lava cake" texture (it does not ooze out the middle like a true lava cake, but still has a similar moist feel to it).