Yep, I said it: beans in your brownies. Brownie in a muffin. Totally a thing. Totally amazing. Trust me… please?
I first made these amazing black bean muffins about 4 years ago and was shocked at how fudgy and delicious they turned out. They were inspired by my famous avocado black bean brownies and being the Muffin Queen that I am, I wanted to turn them into muffins for a wonderful treat or snack. These babies are naturally sweetened with a little maple syrup (or honey) and have the most perfect texture. Plus, they just so happen to be gluten free, grain free and dairy free!
They’re seriously full of chocolate love and you will never ever be able to tell that they’re made with black beans. PROMISE. Surprise your kiddos, friends or significant other with this sneaky healthy treat and watch them devour!
What do black bean muffins taste like?
I promise you won’t be able to taste the black beans AT ALL in these delicious black bean brownie muffins. They seriously taste just like a fudgy brownie with the perfect amount of sweetness and melted chocolate in every bite.
Not only do they taste delicious, but they’re also packed with fiber and protein, and are gluten free and grain free thanks to the black beans.
Everything you’ll need to make these black bean muffins
These delicious, healthy black bean muffins use super simple ingredients and are full of rich brownie flavor. Here’s what you’ll need to make them:
- Black beans: you’ll use a full can of black beans as the base of these muffins! This is what allows them to be flourless and grain free.
- Eggs: the three eggs help the brownie muffins hold their shape. I would not suggest trying a vegan egg or egg replacer as the eggs are key to the consistency of the brownie muffins.
- Sweetener: because we don’t really want them to taste like beans, you’ll need some pure maple syrup or honey to sweeten them.
- Coconut oil: add a little coconut oil for the perfect amount of moisture.
- Cocoa powder: I recommend using a high-quality unsweetened cocoa powder or cacao powder for that rich chocolatey flavor.
- Baking staples: you’ll also need vanilla extract (learn how to make your own here!), baking powder, and salt.
- Optional mix-ins: I like to add a tiny bit of brewed coffee to enhance the chocolate flavor, plus dark chocolate chips! Feel free to use dairy free chocolate chips to keep the muffins dairy free.
Can I use different beans?
Black beans have a very neutral flavor to them in baked goods, so I suggest sticking with the recipe as-is. Feel free to use a can of chickpeas in these flourless peanut butter chickpea muffins!
How to get a cake-like texture
If you like more of a cake-like consistency rather than a fudgy one, simply use 4 eggs instead of 3!
Delicious black bean muffins in 5 steps
Another cool thing about these black bean brownie muffins is that you don’t need any mixing tools — just a food processor!
- Blend the beans. You’ll start by blending the black beans with 1 of the eggs in a food processor until they’re nice and smooth.
- Blend the wet ingredients. Add the rest of the wet ingredients to the food processor and process until well incorporated.
- Blend the dry. Finally, add in the dry ingredients and process the batter once more. Then fold in the chocolate chips.
- Divide batter & bake. Once your batter is ready to go, divide it into prepared muffin cups in your muffin tin, sprinkle with chocolate chips and bake.
- Cool & enjoy. Let the muffins cool completely, then enjoy!
Store & freeze them for later
- To store: feel free to keep these black bean muffins at room temp for one day, then I recommend storing them in the refrigerator. They seriously taste like fudge brownies when they’re stored in the fridge! Feel free to warm them up in the microwave.
- To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
More healthy muffin recipes you’ll love
- Nourishing Almond Butter Double Chocolate Pumpkin Muffins (that taste like CAKE!)
- Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
- Blender Double Chocolate Spinach Muffins
- Fluffy Flourless Peanut Butter Chickpea Muffins
- Vegan Paleo Banana Muffins with Chocolate Chips
Get all of my amazing muffin recipes here!
If you make these flourless black bean brownie muffins, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Flourless Black Bean Brownie Muffins
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're dairy, gluten and grain free and the perfect healthy treat or snack.
Ingredients
- 1 (15 ounce) can of black beans, rinsed and drained
- 3 eggs*
- 1/2 cup pure maple syrup (or sub honey)
- 2 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon brewed coffee, optional to enhance chocolate flavor
- 1/2 cup high-quality unsweetened cocoa powder (or use cacao powder)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top
Instructions
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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.
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Place black beans and 1 egg in food processor and process until beans are well blended.
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Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth.
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Next add in cocoa powder, baking powder and salt; process once more until smooth. Next fold in 1/3 cup of chocolate chips.
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Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter.
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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.
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Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.
Recipe Notes
*Use 4 eggs instead of 3 if you'd like a more cake like consistency.
Nutrition
This post was originally published on July 11th, 2018, and republished on January 17th, 2022.
305 comments
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!
I’ve made her black bean avocado brownies and they’re freaking amazing, you can’t even tell it’s in there! Definitely try it out 🙂
did you make them? How did they taste?
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!
I’ve made her black bean avocado brownies and they’re freaking amazing, you can’t even tell it’s in there! Definitely try it out 🙂
did you make them? How did they taste?
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 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!
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 substitute cacao for cocoa all the time. I buy cacao at Amazon or Costco and never by cocoa powder anymore. I have never had a problem. I enjoy dark chocolate much more than milk chocolate, though. If you have a milder palette you may wish to increase the sweetener or decrease the cacao, slightly.
These were unbelievably good. I have made black bean chocolate muffins before from a different website and was very underwhelmed. I decided to try this one today and was so pleasantly surprised and excited. None of my four kids or husband knew what the ingredients were, and they all said they liked these better than my usual go-to chocolate muffin recipe (which uses AP flour, sour cream, white sugar, etc.).
I blended everything on a speed 5-ish in a Vitamix for about two minutes, just to really pulverize the beans and make the eggs a bit airy. I turned these into mini muffins and baked for about 12-14 mins.
Fantastic recipe…definitely for all chocolate brownie/muffin people — gluten/dairy/anything-free or not!
SO happy to hear you and all your kids loved these, Jan! YAY! Thanks so much for taking the time to write a review 🥰
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 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’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 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 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 the eggs be substituted for something else to make them vegan?
I haven’t tried veganizing these. Flax eggs may work!
Did you happen to try it with flax eggs ? I would love to try this but am vegan too!
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!
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!
Yes, kidney beans can be used in baking recipes that call for black beans. Substitute equal amounts and leave everything else the same. Some people find black beans easier to digest, though. During 2020, I’ve had to do a lot of substitutions and everything has turned out fine.
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 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 ??.
I just made these, all I have to say is delicious and no guilt. I would recomend .
Thank you! FINALLY a comment from someone who actually made the recipe! While it’s nice to know that so many people think the picture looks delish or have decided to pin the recipe, it’s not all that helpful to those of us who are trying to decide what recipe to make today. 🙂
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 🙂
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?
I would love to know too! I might try!
I haven’t tried it in this recipe! Let me know if you do 🙂
You need to wring out some of the moisture from the zucchini if you put it in. I grate the zucchini, put it in a clean dishtowel and wring it out. I’m sure there are other ways to do that but that’s what I use. I wonder if I could substitute applesauce for the fat? I don’t want to buy coconut oil. I guess I’ll experiment and see what happens.
If you don’t want to buy coconut oil, olive oil works just fine. I use olive oil in lots of recipes. You do not taste the olive at all once baked. You can taste it a little when you lick the batter but not once it’s baked. Not even my kids can tell when I use olive oil.
I think adding zucchini would be great but to eliminate oil, I’d try applesauce.
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
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?
There are many recipes for black bean brownies. I’d use one of those.
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
Thank you for the bean measurements! We never buy canned anymore since they’re so easy to cook and freeze. Cheaper and less sodium too! 😀
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
Thank you for the bean measurements! We never buy canned anymore since they’re so easy to cook and freeze. Cheaper and less sodium too! 😀
Looks great. I had to try baking these and used chocolate nibs. Yummy!
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!!
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?
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.
I don’t own a food processor so I used my Blend Active at first to blend the beans and all wet ingredients until smooth, then whisked in the rest in a big bowl. Turned out perfect – both flavour and texture-wise 🙂
Perfect!!
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?
Yes, I do it all the time without an issue.
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. ?
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.
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?
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
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!
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!
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 🙂
I was thinking of replacing eggs with applesauce. Anyone tried that???
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 🙂
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 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!
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 🙂
I made these tonight and All that needs to be said is that they’re SO GOOD!
Amazing!! Glad you like them 🙂
You never let me down, Monique! Made these yesterday and they were great – especially with some peanut butter on top. 😉
I’m so glad! Love PB on top 🙂
It’s been much too long since I’ve baked anything with beans…can’t wait to try these! 🙂
It’s the best! Hope you love these 🙂
It’s been much too long since I’ve baked anything with beans…can’t wait to try these! 🙂
It’s the best! Hope you love these 🙂
Well don’t these just look yummy!
Well don’t these just look yummy!
They’re so so good!
A splash of coffee makes everything better. Love how simple this muffin recipe is, and grain-free too!
Agreed – so good!!
A splash of coffee makes everything better. Love how simple this muffin recipe is, and grain-free too!
Agreed – so good!!
I have never actually baked black bean brownies, but I love baking with beans! Black beans have been on my radar for FOREVER so I must try making my own vegan brownies soon!
I have never actually baked black bean brownies, but I love baking with beans! Black beans have been on my radar for FOREVER so I must try making my own vegan brownies soon!
YES these should work with flax eggs too!
These did not work for me but it was COMPLETELY my fault. 1.) I used 4 flax eggs and 2.) used silicone muffin liners because that is all I use now. Maybe the silicone did not allow the mixture to ‘breathe’ and release enough air? I ended up with ‘batter cups’ after leaving them in the oven for 25 minutes. They slipped right out of the liners though…small win! I’m still stoked though because the batter tasted SOOO good (and not like black beans) I could not throw it out! I dumped my ‘batter cups’ in a bowl, added a few tablespoons of coconut flour to soak up some of the moisture and plan to leave it in my fridge and eat it like brownie batter! It’s seriously delicious!
These did not work for me but it was COMPLETELY my fault. 1.) I used 4 flax eggs and 2.) used silicone muffin liners because that is all I use now. Maybe the silicone did not allow the mixture to ‘breathe’ and release enough air? I ended up with ‘batter cups’ after leaving them in the oven for 25 minutes. They slipped right out of the liners though…small win! I’m still stoked though because the batter tasted SOOO good (and not like black beans) I could not throw it out! I dumped my ‘batter cups’ in a bowl, added a few tablespoons of coconut flour to soak up some of the moisture and plan to leave it in my fridge and eat it like brownie batter! It’s seriously delicious!
can I make them in mini muffin pan how long for baking?
Sure! I would start with about 12-15 minutes and then check on them from there.
can I make them in mini muffin pan how long for baking?
Sure! I would start with about 12-15 minutes and then check on them from there.
These are delicious and not dry like other black bean recipes I’ve tried! Love the coffee addition too!
YES the consistency is amazing! Coffee = breakfast muffins 😉
If I hadn’t made these brownies I certainly would not have believed they were made with beans! They are moist and delectable! I used pinto beans because that is what I had on hand and they worked great. I have yet to come across a recipe from this blog that isn’t awesome! Thanks, Monique!
If I hadn’t made these brownies I certainly would not have believed they were made with beans! They are moist and delectable! I used pinto beans because that is what I had on hand and they worked great. I have yet to come across a recipe from this blog that isn’t awesome! Thanks, Monique!
I’ve made these muffins so many times now they’re so darn good!
So happy to hear that Emma!
I’ve made these muffins so many times now they’re so darn good!
So happy to hear that Emma!
Can flax eggs be used to cut down on the amount of eggs?
Yes flax eggs should work!
Delicious! Only wish I’d had muffin cups on hand; they’re a bit messy to tackle without.
Glad you liked these! The muffin liners do help with these. Next time 🙂
I would love to make this what can I substitute to egg? My baby has an allergy to eggs
Flax eggs should work in these!
I made these tonight and they were a huge hit in my house with my kids and myself. Thank you for the recipe! I am trying to bake healthier treats and reduce sugar consumption and this is a perfect way to start. It was so easy that I can make these all the time.
Amazing! Glad you all loved these. The perfect healthy treat 🙂
Made these tonight following the recipe exactly (with the added 4th egg for more cake-like consistency), and they are soooo good! Their rich flavor will definitely satisfy any chocolate craving! Batter was very runny with the extra egg, next time I might try without. Thank you, thank you!!
Made these tonight following the recipe exactly (with the added 4th egg for more cake-like consistency), and they are soooo good! Their rich flavor will definitely satisfy any chocolate craving! Batter was very runny with the extra egg, next time I might try without. Thank you, thank you!!
So glad you liked them! One of my fav weeknight treats.
I have been seeking to eat healthier to balance my weight, bring down my blood pressure, to get rid of my constant heartburn and to just feel more energetic. After two weeks I have noticed a huge improvement and am thrilled. I have missed my sweets, but I must admit, not nearly as much as I thought I would. I saw this recipe and decided to make it up and see if this would satisfy my sweet tooth. The muffins were light, fluffy and very chocolatey with just a hint of coconut!!! The perfect answer to my cravings. And to top it off, each muffin gives me almost 5 grams of protein!! Talk about a win-win!! Thanks for posting.
I have been seeking to eat healthier to balance my weight, bring down my blood pressure, to get rid of my constant heartburn and to just feel more energetic. After two weeks I have noticed a huge improvement and am thrilled. I have missed my sweets, but I must admit, not nearly as much as I thought I would. I saw this recipe and decided to make it up and see if this would satisfy my sweet tooth. The muffins were light, fluffy and very chocolatey with just a hint of coconut!!! The perfect answer to my cravings. And to top it off, each muffin gives me almost 5 grams of protein!! Talk about a win-win!! Thanks for posting.
I’m so glad you found these! They’re the perfect sweet treat with some extra fiber + protein 🙂
These are INCREDIBLE!
I love how they are healthy like a morning muffin should be and can therefore have it alongside my morning shake but these could EASILY be considered a dessert cupcake too.
Absolutely delicious! My new go to!
The perfect combination! Glad you love them 🙂
Can these be baked in a cake pan rather han muffin cups? If so wgat would cooking time be?
That sounds delicious. I’m guessing around 18-25 minutes in an 8×8 inch cake pan, but you may need more time.
Are the cupcakes to remain uncovered for a day, before being transferred to an airtight container and refrigerated?
Once they’ve cooled completely feel free to put them in an airtight container at room temp for a day, and then I would refrigerate them 🙂
I was honestly shocked with how yummy these are. Perfect with a glass of milk! I am officially converted to the whole beans in baked goods trend. I made them subbing applesauce for the maple syrup (I avoid all sweeteners) and they were still great!
So glad you gave these a try! The perfect treat.
Hi thanks for the recipe! Will I be able to reduce maple syrup to 1/4 cup and still get muffins good? I did bake your skinny banana double chocolate muffins and turned out great! My picky 8yr old loves them!
Hi! Unfortunately I don’t think so in this recipe. These muffins call for the right amount of liquid so that they stay moist. So glad you both love the skinny banana double chocolate ones – one of my fav muffin recipes!
These were very good and I had no problem giving them to the kids. They’re not picky eaters but I don’t like giving them sweets too often. These, however, will always be an exception. By the way, what was the song playing during the video? Love it but shazam had no luck. Thanks!
The perfect healthy treat! I’m actually not sure what the song is (we source them for videos specifically). Sorry about that!
Made these today. Very impressed. Only change I made was using one tsp of espresso powder coffee instead of a tablespoon of brewed coffee. 25 minutes in oven was perfect. I could not detect any taste of beans. Good flavor, moist, strong chocolate hit. I have a Vitamix but used a food processor to blend ingredients, worked fine. For the coconut oil, I bought packets of it at Trader Joe’s; each packet = one tablespoon. These packets make it very easy to handle this product as it easily slides out of the packets. Of course, one pays for the convenience…
Perfect! Love the espresso in here. Glad you enjoyed!
Has anyone tried freezing these? If so, were you happy with the results?
I haven’t but let us know if you try to!
I freeze these all the time, and they are fine! They never last long in there for me to say how long they hold up, but I love eating them when they are a little frozen.
Love it! So happy to hear that 🙂
Made these in a baking tray and cut in big pieces – instead of a muffin form which seemed like more effort. SO DELICIOUS! You couldn’t guess the key ingredient by trying them, bean flavour is non existent. Gives them an awesome texture though. These are so soft, chocolatey and creamy even with 4 eggs. A dream. Seems like it’s going to be a regular occurrence in my house.
Love that idea! The perfect treat 🙂
OK WOW!!!! not gonna lie, I was really nervous about the black beans, but these are my new favorite dessert, and I bake a lot. They are SO MOIST (lol). But please make ASAP. Took more like 40 minutes in the oven, and my batter was a little runny, may have put a little too much syrup, but i made it in a loaf pan and it was amazing.
So happy to hear that Megan! Love the idea of making these in a loaf pan – that’s likely why they needed some extra time. Delish!
Is there anyway you could sub olive oil for the coconut oil? Very excited to make these!!
Absolutely! Hope you love them!
Hi! I’m excited to make these! I added the recipe to My Fitness Pal and the nutritional data was different. For 12 muffins: 222 calories, 5.1 gram fat, 36.7 grams carbohydrates & 10.7 grams protein. I entered 2 full eggs and 1/2 cup egg whites for additional protein. Do you know why calories & carbs are higher in MFP? Thanks for the recipe!
Hi Melody! I just checked and the nutrition looks correct to me. My Fitness Pal tends to not be totally accurate when it comes to nutrition information unless you manually enter all the ingredients yourself. When we calculate our nutrition facts, we make sure that each ingredients nutritional information is correct before calculating the total 🙂
Hello Monique 🙂
I am not sure I understand the recipe – what to do with the muffins when they have cooled off?? Place them in an airtight container? I am looking forward to trying this recipe! 🙂
Perfect treat!
I cant wait to try these.I love your YouTube recipe,it quick and straight to the point!1,2,3! Bbb
Thank you!!
These muffins are delicious!! They just melt in your mouth!
One of my favs! Happy you liked them 🙂
So easy to whip up — and delicious — made some without chocolate chips and some with milk chocolate ones as that is all I had on hand — and super delicious! Left the coffee out because it was late at night and didn’t want to brew any and they were still great!
Yum! Such a great treat to have on hand 🙂
These are absolutely amazing and I share the recipe all the time! The only thing I add is a tablespoon or two of high-quality balsamic vinegar. Heavenly.
These, in fact, were my daughter’s 5th birthday “cupcakes”!
The perfect treat! Such an interesting idea with the balsamic 🙂
Fluffy and full of chocolate! Perfect alternative to your usual flour based brownie.
This is one of my favorite recipes, and I make it at least every few weeks. I have recently been cutting the maple syrup in half and substituting with 1/4 apple sauce and 10 drops stevia to cut down on sugar. They still come out great!
I’m glad that swap works out well!
My family and I do not like beans, so I took a major risk by making these! I made them in a brownie pan instead of in a muffin pan. I also used applesauce instead of coconut oil, which I always do when I bake.
I made them secretly and then asked each member of my family to try them individually. After each told me they liked the brownies, I asked them to guess the secret ingredient — none of them guessed it and were shocked when I told them about the beans!
I will definitely be making these again – thank you!
Love that! You can’t even taste the beans in these 🙂 such a great, healthy treat!
Second time making these (currently in the oven)! Theyre delicious and i feel a bit less guilty indulging. I added coconut flakes to them which was also a nice extra.
The perfect treat! Love the coconut, too 🙂
Great recipe. I subbed olive oil instead of coconut oil. Didn’t have enough honey so did 1 oz honey and subbed brown sugar for the rest.
It wasn’t that sweet so the chips are super important (to me at least!). Oh, I also baked this in a 9×13 pan instead of making muffins. My 3yr old and 13yr old both ate it without blinking, there’s No bean taste. A keeper!
I’m glad that worked out well! The perfect healthy treat 🙂
I don’t have any coconut oil is there anything I can substitute?
You can use butter!
These were really good. I followed the directions exactly and did the three egg original version. My three year old loved them. They didn’t taste like beans to me!
Perfect! So happy to hear that!
These are great! I used cacao powder and had no issues with sweetness, though these aren’t the sweetest muffins but I like that. They’re just sweet enough. No bean taste at all.
One note – if you have a smaller food processor be careful. I have a mini and overflowed it doing the wet ingredients lol. So I poured it into a bowl to add the dry and it blended fine. Next time I’ll use my vitamix.
Some of the muffin stuck to my paper liner so really spray them good. I did eat one while it was still warm so it might have stuck because I didn’t let it totally cool.
Will make these again!
So glad you loved these! And great tip on the food processor size.
This recipe is amazing! I made it for my mom’s birthday since we’re both making changes in our diet together, and my mom loved it. While I was making the muffins I was nervous if they’d turn out well because the batter looked a little more liquid than I’d expected, but it turned out perfect, thanks!
So happy to hear that!
This was absolutely amazing! I found this recipe through your peanut butter chickpea chocolate chip muffin recipe and that one blew me away too! I’m not gluten intolerant so I don’t normally look for recipes that are gluten free, but oh boy are these muffins the lightest, fluffiest muffins in the world! I subbed half the maple syrup for 1/4 cup unpacked brown sugar because I didn’t have enough maple syrup left and it still baked up beautifully. I also did not use brewed coffee (I don’t drink it, so I didn’t have any) but I sprinkled in about 1/4 teaspoon of instant espresso (which I keep around just for chocolate desserts!) to a tablespoon of water and it was perfection! These baked really well in silicone muffin cups on a baking tray. What I like about both this chocolate and the peanut butter “bean muffin” recipes is that the extra fiber and protein keeps me fuller longer, so I don’t feel the need to snack in between breakfast and lunch!
Perfect! So happy you found these ones, too. The perfect healthy treat or snack!
These are the best! Would these work in a pan instead of individually? Any guess on time or size of pan?
Yes, try a 8×8 inch pan! Same temp, but I recommend testing them at 20-25 minutes.
I have been making these chocolate muffins since 2019 and they are the best. Moist, with a deep rich chocolate taste, yet not too sweet (don’t cut back on the maple syrup/honey quantities). Make sure you use a 15 oz can of black beans – putting in a larger can size leads to unsweet, dry muffins. I used 3 eggs. And so easy in the food processor, although I pour the finished mix into a bowl to pour into silicone muffin holders. The latter do the trick and I believe are almost essential.
Amazing! So glad you love these ones!
I was skeptical but these are delicious!!
Glad you liked them!!
Hands down an incredible recipe. This is my go to for anything chocolate muffin/cake (love that it is GF and protein dense). I usually add an extra 1-1.5tsp baking powder for a better rise and slightly less maple syrup to account for the sugar in the chocolate bar (rather than chips I melt an 85% dark chocolate bar). These are soooo tasty and light and moist and not too sweet. Thank you for such an easy great recipe!
Perfect! Glad you love them!
Could I use vegan eggs in this recipe?
I haven’t tried it before but let me know if you do! I’m not confident it would work well unfortunately.
I made these using 3 flax eggs and honey in place of maple syrup. They were best after I let them rest over night. Right out of the oven (and I baked for an additional 10 minutes) they were still not fully set up, toothpick was not coming out clean, and they had deflated from their initial rounded shape (when just batter in the liners). Could’ve been an error in my baking or a result of my substitutions. They’ve been very tasty nonetheless and I like a gooey texture anyways, just wish I could Identify what I did wrong!
Hmm I’m guessing the flax eggs were the issue here as the black bean base likely needs full eggs to hold up well. I’m glad they were tasty regardless!
Made these! I had to take them out at 23 minutes. And even then we’re a touch on the dry side. With that being said they were super delicious. My toddler, and pretty much all toddlers LOVES dessert so these are a perfect option to give her with some health benefits. you MUST spray muffin cups . Also I was nervous because the batter was really thin but it ended up being totally fine. Could not taste black beans at all.
Such a great snack or breakfast! Feel free to take them out a couple of minutes earlier 🙂
What do you suggest if I want to use beans I make myself? How much should I use (as the 15 ounce can includes water)? Thanks!
And can I use a regular blender for this? I don’t have a food processor…
Hi, Louisa! You should use about 1.5 cups of cooked beans. And I think a high-powered blender should work 🙂
What is the topping? The recipe doesn’t mention what you spread on in the end of the video (nor look like the linking photograph; it merely has chocolate chips on top.)
It’s just peanut butter! 🙂
Five star Brownie Bites! I told people they were made from black beans after their first bite, cause in all honesty I was a skeptic! I make scratch brownies often so to say these come in a a very close second says it all. The combination produced a delicious cocoa flavored bite with a nice soft texture that even my brownie snob husband enjoyed. Don’t even know how this is possible but it totally works! Only thing is I’m putting some walnuts on top vs. the chips. Thanks for the healthy alternative.
Omg yay!! So happy to hear you guys are loving these, Marion! And great idea to add the walnuts for crunch–yummm 🙂
Amazing moist delicious chocolate yum!
Right?! So fudgy! Glad you love them 🙂
what can be subbed for coconut oil? this looks amazing and looks like a good way to help my kiddos get more nutrients in
Feel free to use melted butter!
Love it.
Substituted Garbanzo Beans because that’s what we had. Also added 1/8C sugar for extra sweetness. It is a moist and delicious deep chocolate cake.
Nice! So happy you enjoyed them 🙂 You might like these chickpea muffins, too!
I have a question.
When your recipe calls for putting ingredients in a food processor, can a blender be used in place of a food processor?
Hello! It totally depends on the recipe. For this one, I think if your blender is high-powered (like a Vitamix) so that it fully processes the beans, it should be fine!
OH wow, just made these and ate them after the 10minutes of waiting- YUMMMY! No way can I eat only one. I didn’t have enough cocoa powder so I had to use 1/4 swiss miss hot chocolate mix (Ahh I know) but it came out incredible. Can’t taste the black beans at all. Now the real test is when the kids get home from school what they think. I give it a 10!! Back for my second and third cupcake.
Woohooo! I’m so glad that hot chocolate mix worked well — who knew?! Thanks for leaving a review, Stefany!
Can I use kidney beans instead of black beans? Have kidney beans in my pantry.
I haven’t tried that in this recipe but I assume they’d work just fine!
Absolutely brilliant. Delicious and so incredibly easy and quick to make. Next time I’ll have to double the recipe just so they last in my home for longer than the snap of my fingers. AH.MAZ.ING!!
YAY!! So glad you loved these, Ceri! Yes definitely double the recipe hahaa!
Hi! I only have one egg right now but want to make these tonight… would it work with 1 egg and 2 flax eggs? Thanks!
Sorry to say I wouldn’t recommend subbing the eggs!
Thank you for a delicious snack! My kids LOVED this and it was a great, nut-free snack for them to bring to school! My picky son was wondering what I snuck into it but it didn’t stop him from eating it! Love all of your recipes! Thank you!!
Yay! I’m so glad you both enjoyed these, Tammy 🙂
GUYS!!! These are soooooo good! First time making these and first time using black beans in this way. SO good – so fudgy – so flavourful!!! Will 100% be making these again and wouldn’t change a thing!!
These were so delicious! I added 3 eggs and didn’t and didn’t have chocolate chips, so I subbed coconut.
Made these for the first time last week after I saw the post on Instagram. I wasn’t sure how truly brownie flavored they would be but they are absolutely delicious. Truly taste like brownies. These were a huge hit with my whole family – including my 5 year old and 2 year old. My five year old requested a double batch this week so he could bring them in every day as part of his lunch.
YAY I’m so glad to hear that! So happy the fam loved them, too 🙂
Great chocolate flavor! Kids approved! Definitely make them again!
Awesome, so glad to hear that!! 🙂
These are tasty! I subbed one tablespoon of black cocoa powder into the cocoa, and they turned out a gorgeous dark Oreo color. Due to that, they were only mildly sweet, so I might add a touch more maple syrup or even brown sugar if I do that again. But that was all my tweaking.
I baked mine for 20 min and might test at 18 min next time.
Such a yummy and healthy treat – might have to add some vanilla ice cream 🙂
Ooh interesting addition! Excited for you to try them again with those tweaks 🙂
I am always impressed with your recipes! I used honey, cacao powder, and coconut oil when I made these. I did not have coffee so just left it out.
The flavor was so good, and you would never know it was made with black beans. The only issue I had was that they were very crumbly and a bit dry. Not sure if its from not adding coffee. I will try again since they tasted good, but if you have any suggestions please let me know.
Hi! Glad you enjoyed the flavor, but sorry to hear that about the texture! I don’t think omitting the coffee would’ve done it. Any chance they were a bit overcooked?
Another win. 3rd muffin recipe my family loves. Thank you. You rock. ❤️❤️❤️❤️❤️
Delicious! Love how chocolatey they are. Perfect healthy snack!
These are great! Moist and light. I used maple syrup, a little less than half a cup and they were perfect for my taste. I will definitely make them again!
Nice! I’m so happy you loved them, Dawn 🙂 Thanks for leaving a review!
Made these exactly as written and they turned out really good! Very chocolately.
Yay! I’m so happy they came out perfect.
Super easy all done in blender. Easy clean up. Very fudgey! Toddler loves. No black bean taste. Used honey
I’m so happy you’re both loving it! Thanks for the review 🙂
I baked these wonderful muffins exactly as printed and they are perfect!Chocolatey, moist and easy to make.
Monique – have your (or anyone) tried making these as a brownie instead of a muffin?
Love your site!
Thanks.
Lisa
I actually haven’t! Let me know if you try that!
Tried recipe twice, first time with black beans second time with kidney. Black beans taste best in this recipe. Only downside is hard to get out of cupcake liners. I’m guessing I need more oil or spray. Fun recipe!
Thanks for sharing! And yes you definitely need to spray the liners liberally to prevent sticking 🙂
Due to cholesterol issue, coconut oil is a no no for me, do you think banana would be a good substitute? Thanks I love your recipes
Hi, Lynn! I haven’t tried replacing it but banana might work fine. Let me know if you try it 🙂
Delicious! I added salted caramel chips and these were delish! Even my picky toddler enjoyed them!
Oooh that sounds INCREDIBLE! Happy you both loved them!
These were surprisingly good! With the extra egg, the texture was fluffy and cake like as promised, without the overly dense texture that you can get with other bean based blender muffin recipes. The chocolate flavor was strong, with no trace of beans. There is a very very slight bitter cocoa aftertaste, but nothing that bothered me. They were also nutritiously satisfying and filling in a way that typical ingredient sweets are not. Give them a try!
I’m so happy you loved them, Victoria! Thanks for sharing 🙂 What brand of cocoa powder did you use?
Excellent recipe and great tips! Thank you for sharing!
Could I replace the coconut oil by something else? I’m just not a fan of the flavor. Thanks!
I think melted butter or vegan butter should work just fine! Hope you love them 🙂
I’ve made these many times and my family loves them but they always fall apart when we eat them ~ any advice? Should I add the 4th egg?
Sorry to hear that! Any chance they’re overcooked? You want to bake them *just* until a toothpick inserted into the middle comes out clean.
You definitely need cupcake liners. My first attempt was just spraying a cupcake tin and the muffins broke in half. Second, adding a fourth egg makes it incredibly brittle. It will not be a spongey cake texture but very fragile. I’m going to make it again with 3 eggs and liners. Overall a good recipe and kids like it
Yes, totally agree about the liners! They’re essential. And thanks for the feedback re: the 4th egg. Hope they come out better next time! 🙂
The first time I made these I used 4 eggs and baked for 25 minutes. Not the best result. Second time around I used 3 eggs and baked for 18 minutes. WOW! They are like decadent truffles. I love these and so do my kids and husband. These are absolutely awesome.
So glad they came out great the second time and that you and the fam love them!!
Great use for black beans and the recipe leaves room for extra ingredients like camu-camu or chia seed. I found a helpful non-stick hint: I use paper muffin cups and freeze the baked cupcakes. Once cold, the paper peels off nicely. I peel gently and it comes off in one piece.
Love that freezing tip! Thank you! Glad you enjoyed these 🙂
Delicious and no bean flavor! Even my kids ate them! I omitted the coffee and added a scoop of vegan chocolate protein powder. They baked up nice and fluffy! Will make again!
No one can tell there are black beans! Great idea to add some chocolate protein powder, too.
I don’t have a food processor so how do I make them and also what can I sub for the coconut oil?
Hi! I haven’t tested these without a food processor and I think it’s probably essential in order to fully blend the beans and batter together. Melted butter should work instead of the coconut oil.
I made these this morning, the flavor is great but they are a bit dry. Would a different oil or more coconut oil help with that?
Also I’d like to switch maple syrup with brown sugar, would the quantity be the same?