These muffins turn out moist and fudgy- it's hard to believe that there is no flour in the recipe. They're sure to satisfy your chocolate craving, but with lots of fiber as well. I like to think of these as brownies- with benefits!
They freeze well so be sure to put them away for grab and go!
1-15 oz can (1 3/4 cup) black beans, well rinsed and drained
2 large eggs
4 T coconut oil, melted (or substitute other oil of choice)
3/4 cup cocoa powder (I prefer raw cacao powder but any is OK)
1/4 t salt
1 t vanilla
1/2-cup pure maple syrup (or could use ½ cup any organic natural sweetener like evaporated cane juice)
1 1/2 t baking powder
Optional add-ins: ¼ c. mini semi sweet or dark chocolate chips or chopped walnuts
Preheat oven to 350
Lightly grease a 12 standard muffin pan
Process all ingredients in food processor (I started with beans and processed thoroughly, then added all other ingredients-except add-ins). Fold in chocolate chips or nuts after all is mixed.
If batter appears too thick add a tablespoon or two of water. (It should be slightly less thick than frosting, but not too runny).
Bake for 18-20 min. (do not overbake- check at18 minutes)
Let cool - the insides should be fudgey.
Enjoy- I like to think of these as brownies-with benefits!