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 minutes or until a toothpick comes out mostly clean.
- 7Allow to cool for 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, Honey, or sweetener of choice
- 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, Dark Chocolate Chips, or Sugar Free Chocolate Chips
Equipment
muffin tinfood processor or blendercooling rack
Tips
- Don't skip the cocoa powder, it masks the bean taste.
- Use mini chocolate chips for better dispersion.
- Muffins can be frozen for up to 3 months and reheated in the microwave.
- A pancake version with less beans and peanut butter is also possible.
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