1(15 ounce) can of black beans, rinsed and drained
1/2cuppure maple syrup (or sub honey)
2tablespoonscoconut oil, melted and cooled
1tablespoonbrewed coffee, optional to enhance chocolate flavor
1/2cuphigh-quality unsweetened cocoa powder (or use cacao powder)
1/3cupdark 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.
*Use 4 eggs instead of 3 if you'd like a more cake like consistency.
Flourless Black Bean Brownie Muffins
Amount Per Serving (1 muffin)
Calories 159Calories from Fat 66
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.