1Preheat oven to 350° F and line a muffin tin with liners.
2Preheat oven to 350° F and line a muffin tin with liners.
3Preheat oven to 350° F and line a muffin tin with liners.
4In a food processor or blender, blend together black beans and 1 egg until combined.
5In a food processor or blender, blend together black beans and 1 egg until combined.
6In a food processor or blender, blend together black beans and 1 egg until combined.
7Add remaining eggs, maple syrup, cocoa powder, oil, vanilla, baking powder, and salt and blend until completely combined, scraping the sides as needed.
8Add remaining eggs, maple syrup, cocoa powder, oil, vanilla, baking powder, and salt and blend until completely combined, scraping the sides as needed.
9Add remaining eggs, maple syrup, cocoa powder, oil, vanilla, baking powder, and salt and blend until completely combined, scraping the sides as needed.
10Stir in chocolate chips.
11Stir in chocolate chips.
12Stir in chocolate chips.
13Pour batter evenly into prepared muffin tin and sprinkle with additional chocolate chips, if desired.
14Pour batter evenly into prepared muffin tin and sprinkle with additional chocolate chips, if desired.
15Pour batter evenly into prepared muffin tin and sprinkle with additional chocolate chips, if desired.
16Bake at 350° F for 25 to 30 minutes or until a toothpick comes out mostly clean.
17Bake at 350° F for 25 to 30 minutes or until a toothpick comes out mostly clean.
18Bake at 350° F for 25 to 30 minutes or until a toothpick comes out mostly clean.
19Allow to cool for about 5 minutes in the muffin tin.
20Allow to cool for about 5 minutes in the muffin tin.
21Allow to cool for about 5 minutes in the muffin tin.
22Remove to a cooling rack and allow to cool for 10 minutes.
23Remove to a cooling rack and allow to cool for 10 minutes.
24Remove to a cooling rack and allow to cool for 10 minutes.
Ingredients
2.25 cups Black Beans, drained and rinsed
2.25 cups Black Beans, drained and rinsed
2.25 cups Black Beans, drained and rinsed
4 Eggs
4 Eggs
4 Eggs
0.5 cup Maple Syrup
0.5 cup Maple Syrup
0.5 cup Maple Syrup
0.5 cup Cocoa Powder
0.5 cup Cocoa Powder
0.5 cup Cocoa Powder
1 Tbsp Neutral Oil
1 Tbsp Neutral Oil
1 Tbsp Neutral Oil
1 tsp Vanilla Extract
1 tsp Vanilla Extract
1 tsp Vanilla Extract
1 tsp Baking Powder
1 tsp Baking Powder
1 tsp Baking Powder
0.25 tsp Salt
0.25 tsp Salt
0.25 tsp Salt
0.33 cup Semi-sweet Mini Chocolate Chips
0.33 cup Semi-sweet Mini Chocolate Chips
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.