Flourless Fudgy Chocolate Black Bean Muffins
Updated: Oct 28
#recipe #blackbeanmuffins #flourlessdessert #glutenfreemuffins #glutenfreetreats #dairyfreemuffins #dairyfreetreats Desserts & Treats
Flourless Fudgy Chocolate Black Bean Muffins
These flourless chocolate black bean muffins, in our opinion, are essentially a
“marriage” between chocolate cupcakes and brownies. They typically taste rich and fudgy! The cocoa powder, sugar and vanilla extract completely masks the flavour of the black beans.
They’re amazingly light, fluffy, melt-in-your mouth tender and delicious! Made with simple pantry ingredients, very budget friendly and super easy, simple and quick to make!
These individual grab-and-go black bean muffins are perfect to eat at breakfast, add them in lunch boxes, or as a snack any time of the day or night!
Store in the refrigerator in an airtight container for up to 4 days or freezer for up to one month.
INGREDIENTS:
Prep time: 10 minutes
Baking time: 18-22 minutes
Serves: 12
One 19 oz can (540 g) black beans (rinsed and drained)
1/4 cup (approx 60 ml) coconut oil - OR butter, OR any neutral oil
2 eggs
1/2 cup (100 g) sugar - OR honey OR maple syrup
1/3 cup (approx 28 g) unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp baking powder
pinch of salt
OPTIONAL: powdered sugar for dusting
DIRECTIONS: Oven temp: 350F (175 C)
1. Paper line your muffin tin. Start to preheat your oven.
2. Rinse well and drain the black beans.
3. In a glass tempered mixing bowl, add all the ingredients together.
4. Using an immersion blender, process till well combined and batter is smooth.
NOTE: a food processor works just as well or better
5. Fill your muffin cups. Bake for 18-22 minutes or until toothpick clean.
6. Cool 5 minutes in muffin tin. Then transfer muffin cups onto a wire rack for complete cooling.
7. Serve plain or with a light dusting of powdered sugar.
Time to eat and enjoy !
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