Directions
- 1Preheat oven to 350° F and line a muffin tin with liners.
- 2In a food processor or blender, blend together black beans and 1 egg until combined.
- 3Add remaining eggs, maple syrup, cocoa powder, oil, vanilla, baking powder, and salt and blend until completely combined, scraping the sides as needed.
- 4Stir in chocolate chips.
- 5Pour batter evenly into prepared muffin tin and sprinkle with additional chocolate chips, if desired.
- 6Bake at 350° F for 25 to 30 minutes or until a toothpick comes out mostly clean.
- 7Allow to cool for about 5 minutes in the muffin tin.
- 8Remove to a cooling rack and allow to cool for 10 minutes.
Ingredients
- 2.25 cups Black Beans, drained and rinsed
- 4 Eggs
- 0.5 cup Maple Syrup
- 0.5 cup Cocoa Powder
- 1 Tbsp Neutral Oil
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 0.25 tsp Salt
- 0.33 cup Semi-sweet Mini Chocolate Chips
Equipment
food processorblendermuffin tinlinerscooling rack
Tips
- Don't skip the cocoa powder, as it prevents the muffins from tasting like beans.
- The oil adds fat for a delicious taste.
- Mini chocolate chips disperse better for more chocolatey flavor.
- Muffins can be frozen for up to 3 months and reheated from frozen in the microwave for about a minute.
- A pancake version can be made with less beans and added peanut butter.
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