Mar 02
I think I was born with a sweet tooth. A ravenous one that comes out late at night and encourages me to go straight to the cupboard. I can’t help it, I swear.
As I mentioned last week, I’m trying to cut back on my refined sweeteners so I’ve been limiting my treat options down quite a bit. I’ve kind of been trying to adapt a new mentality about really nourishing my body; this means I pick nutritious food over empty calorie or sugar-packed sweets. Sounds easy, but it can be actually quite challenging. Turning down french fries when you are in a relationship with ketchup is never fun and it’s even more difficult to say no to Reese’s Eggs this time of year.
Of course, everything in moderation. I’ll take a peanut-buttery egg or two every now and then! Overall I’m determined to be mindful of what I’m putting into my body plus how it will nourish and make me feel after I’ve eaten it.
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So check out the ingredients that make up these brownie muffins:
Black Beans
Coconut Oil
Cocoa Powder
Maple Syrup
Eggs
Vanilla
Not pictured: Coffee (it adds depth and flavor)! And of course, chocolate chips (DUH)!
Mix everything up and you end up with black bean brownies. In muffin form.
Yep, I said it: Beans in your brownies. Brownie in a muffin. Totally a thing. Totally amazing.
Trust me… please?
These are my new favorite late night nibble. Lots of protein, fiber, iron, and good for you nutrients. Full of chocolate goodness.
FYI: It’s important to use a high-quality unsweetened cocoa powder in this recipe.
If you make this recipe or anything else from Ambitious Kitchen, be sure to tag #ambitiouskitchen on Instagram so I can see your creations! To keep up to date with posts and behind the scenes info, follow AK on BlogLovin’, Facebook, Twitter, Instagram and Pinterest. xo!
- Serves: 12
- Serving size: 1 muffin
- Calories: 159
- Fat: 7.3g
- Carbohydrates: 21.1g
- Sugar: 12.5g
- Fiber: 2.5g
- Protein: 4.8g
- 1 (15 oz) can of black beans, rinsed and drained
- 3 eggs*
- 1/2 cup pure maple syrup (Grade B or C is best)
- 2 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon brewed coffee, optional to enhance chocolate flavor
- 1/2 cup unsweetened cocoa powder (I used Ghirardelli 100% Unsweetened Cocoa)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 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 baking liners and spray the inside of each liner with nonstick cooking spray.
- Place black beans and 1 egg in food processor and process until beans are well blended. Add two 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.
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I keep hearing about this black bean in baked goods shenanigans and I have been wondering if that is actually, well, tasty. And these look DELISH. Looks like I am coming over to the beans in baked goods side. Pinned!
These look amazing monique – just pinned! I have such a sweet tooth and am always looking for recipes for healthier sweets. Thank you!
xo, ellie
http://withlovefromellie.wordpress.com
These muffins look delicious! I love that they have healthy black beans in them, great recipe!
I would love to try these with raw cacao! And the coffee tip sounds so handy!
Did you ever try cacao instead of cocoa? How was it?
A little bitter for my taste. I added Splenda with Stevia and it turned out a bit better the second time
I love black bean brownies, but have never considered making them into little muffins! My husband and I decided that we would attempt to eliminate most refined sugars from our diets during the month of March…two days in and I’m already disliking it!
I’m a little iffy about black beans in dessert, but you’ve never steered me wrong in the chocolate department before (or any department, for that matter), so I’ll have to give it a try!
I have been working on the same goals. Being mindful of what I put in my body. Unfortunately sometimes my mind and my body don’t lineup and I end up eating something that makes me feel awful and effect my workout. I’m so excited to try these!! I make your oatmeal cottage cheese pancakes multiples times a week and they are a life saver!
I hear you….Easter candy is the best seasonal candy! And I have way too many chewy double chocolate chip cookies around my house. 🙂
I can definitely testify to the natural, healthy goodness and the absolutely deliciousness of Black Bean Brownies! I’ve been making them for years. Gluten-free is the only way I bake, and these little jewels are a staple in my chocolate dessert collection. They pass both the gluten-free and nutrition standards that I require in my meal preparation AND the chocolaty yumminess that my husband (who thinks of chocolate as its own food group) craves! MOST brownie lovers for whom I have baked these delectable goodies NEVER suspect that they’re gluten-free, much less that they contain black beans as the basis for their flourless nature. They’re floored when they learn the truth. Interestingly, they always come back for more and request THESE brownies – with all their gluten-free, black-bean, AND chocolaty goodness! This recipe is top-shelf!
Can I use other beans, eg. kidney?
I used kidney beans and agave syrup and it was delicious. My gluten free, picky seven year old ate these up! I am thankful for this recipe, I fed her these for breakfast with a smoothie, yum!
I enjoy black bean brownies so I’m sure these are delicious but where does the third (or fourth) egg get added in? If I read it correctly it says to add one egg and then add another egg. What about the others? Thanks!
Awww so sorry, all fixed!
I just made these, all I have to say is delicious and no guilt. I would recomend .
Fabulous! Glad you liked them. Thanks for leaving a comment!
Do you have. Arecipe without chocolate and coffee ? I dlove to try the beans ..but hate coffee and chocolate ??.
YUM! Made these and used milk chocolate and hazelnut chocolate drizzled on top. Ah was amazing and the texture from the black beans was amazing! Love all of you’re recipes 🙂
Could you incorporate zuchinni in this recipe and if so would o take out the oil?
These are quite possibly my favourite AK recipe! (well, among all the coconut flour + chocolate recipes too) You’re an inspiration who continues to inspire, xx
Any idea what size tray to use if I want make regular brownies, not muffins?
So yummy! I added some pink himalyan seasalt, and used the tbsp of coffee to bring out the chocolate flavour. the recipe is very tasty. Not overly sweet, yet very chocolatey, you dont taste the beans, and i used three eggs and found the texture to be fluffy and moist.
*tip: i didnt have baking powder, so i used 1 tsp of sodium bicarbonate (pure baking soda), and added 1 tsp of apple cider vinegar. So the acid would react with the sodium bicarbonate to create the same reaction.
*Also, i used dried beans, soaked then cooked, then measured 1.5 cups after cooking them.
I will definitely do this again!!
Thank you
Looks great. I had to try baking these and used chocolate nibs. Yummy!
These things are awesome, although I guess that I have not really made them. I did not have black beans in the house so I made them with pink beans and have a batch with small red beans in the oven. Thank you, thank you, thank you!!
If I made these in a mini muffin pan, do you think it would work out ok?
i don’t have a food processor, but i do have a blender. will that work fine for this recipe?
Do you have a Vitamix? I would recommend that over a regular blender.
Instead of cocoa powder, can I use raw cacao?
Made these tonight and WOW are they amazing! The kids even devoured them! They were better than any chocolate cake I’ve ever eaten, no lie. Plus you barely need to do anything since it’s all blended in the food processor. Totally making these way more often. ?
Where does the salt come in?
After the baking powder. The salt is optional.
Hello! Hoping to try these out today. Is it possible to freeze batches of the brownies?
Do you have the separate amounts for trans and saturated fats out of the 7.3 grams of fat? I’m making these for a school health project and that’s the info we need to provide
Love these muffins! Can these be kept in the freezer?
Just made these and love them! Haven’t had a recipe I didn’t love from your blog yet 😉
Thanks for being awesome, Monique!
Love this recipe and have made them numerous times. I’ve tried one other black bean brownies recipe that added protein powder it didn’t cook well. Do you think protein powder could be added to your recipe without ruining it?
Thanks for any tips and for the wonderful recipe!
I made these today as I’d wondered about the black bean thing! Didn’t tell kids…they loved them! My 12 year old was shocked to hear then proceeded to eat another one!
Hi Monique! Do you think this would work with flax eggs? Running short on eggs…
Hi Emma! Flax eggs should work well 🙂
Just made these Delish!!!.I will be making these again.
Glad you enjoyed these!!
I’m trying my best to eliminate all whites from my diet. I have Fibromyalgia and my doctor suggested getting sugar and flour out completely. I am dying for a sweet treat so this is going to be it. I’ve made a cake once with black beans before and it was delicious and moist too, but was made with Zylitol, which I understand isn’t good for you so here goes. Any recipe for cookies? Love my cookies!
I hope you enjoyed this one, Susan! If you search “cookies” in the search tool you’ll find some great ones 🙂
Just made these…delicious! I think I have to get used to the consistency of it as I am reminded of black beans, but the taste is perfect. Not too sweet and really soft. Please note: I only have a small food processor, so after processing the beans and egg, I did the rest by hand mixing, which could affect the consistency. Thanks for the recipe!
Food processing all if it does help with the consistency, but I’m glad you enjoyed! I love the slight sweetness, too 🙂
I just made these…the taste was wonderful but the batter was runny like water! I followed the recipe to a T, and I only added three eggs. Next time I will have to add only one egg maybe or figure out if I can get away with adding more beans. I’m not sure what I did wrong
The batter is supposed to be a little runny! Did you end up baking them? If you baked the recipe as directed they will definitely come out beautifully! 🙂
I made them last night! Soooooo yummy!
So happy to hear that!!
Is it possible to store these at room temperature rather then in the refrigerator?
They’ll be fine at room temperature for a couple of days, and then I would transfer them to the fridge to keep them fresh!
I made these tonight and All that needs to be said is that they’re SO GOOD!
Amazing!! Glad you like them 🙂