Best Chocolate Black Bean Blender Muffins Recipe 45 Recipes

Flourless Black Bean Brownie Muffins image

Provided by Monique Volz of AmbitiousKitchen.com

Time 35m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : ServingSize 1 muffin, Calories 159 kcal, Carbohydrate 21.1 g, Protein 4.8 g, Fat 7.3 g, Fiber 2.5 g, Sugar 12.5 g

Chocolate Black Bean Blender Muffins Recipe - (4/5) image

Provided by jeenikeen

Number Of Ingredients 9

1 (15-ounce) can black beans, rinsed and drained
3 eggs
1/2 cup plain Greek yogurt
1/2 cup pure maple syrup
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 cup old-fashioned rolled oats
1/2 cup bittersweet chocolate chips

Steps:

Preheat oven to 350°F. Line a muffin tin with silicone (or paper) liners. Place all ingredients, except for the chocolate chips, in a blender. Blend until smooth. Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4 to 5 chocolate chips onto the top of each muffin. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in the pan and then remove to a wire rack to cool completely. (Silicone liners can be removed once muffins are cool.) Makes 12 muffins. Note: These muffins have a lot of moisture and will not last long at room temperature. They are best stored in the freezer. Cool completely and then store in a zip-top plastic bag in the freezer for up to 2 months. Defrost in the microwave or at room temperature. You may also store the muffins in the refrigerator for up to 2 days.