Gluten Free Black Bean Muffins


Prep Time

15 minutes

Prep Notes

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! 

Cooking Time

18-20 minutes

Yields

10-12 muffins

Ingredients

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

Directions

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!

Credit

Arlene Stansbury