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Chocolate Black Bean Blender Muffins Recipe

Chocolate Black Bean Blender Muffins Recipe
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★★★★★

5 from 16 reviews

Deliciously moist and chocolatey muffins made from pureed black beans, offering a healthy boost of protein and fiber with the rich flavor of cocoa and chocolate chips. These blender muffins are quick to prepare, gluten free if made with certified oats, and perfect for a nutritious snack or breakfast treat that even kids love.

Ingredients

Scale

Main Ingredients

  • 15 ounce can black beans, rinsed and drained
  • 3 large eggs
  • ½ cup unsweetened cocoa powder (100% cocoa recommended)
  • ½ cup old-fashioned rolled oats (certified gluten free if needed)
  • ½ cup plain Greek yogurt (or substitute with applesauce or banana for dairy free)
  • ½ cup pure maple syrup or honey
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • ½ cup bittersweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin tin with silicone or paper liners for easy removal.
  2. Blend Ingredients: Place the black beans, eggs, cocoa powder, oats, Greek yogurt, maple syrup or honey, baking powder, and vanilla extract into a blender. Blend until the mixture is completely smooth and well combined.
  3. Prepare Muffin Tin: Pour the blended batter evenly into the muffin cups, filling each almost to the top. Then, sprinkle 4-5 bittersweet chocolate chips on top of each muffin for added chocolate goodness.
  4. Bake Muffins: Bake in the preheated oven for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when done.
  5. Cool: Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Remove silicone liners after cooling.

Notes

  • Because these muffins contain a lot of moisture from the beans and yogurt, they do not keep well at room temperature and are best stored in the freezer.
  • After cooling completely, store muffins in an airtight zip-top plastic bag in the freezer for up to 2 months. Defrost in the microwave or at room temperature before eating.
  • Alternatively, muffins can be stored in the refrigerator for up to 2 days.
  • If made with certified gluten free oats, these muffins are gluten free.
  • You can substitute Greek yogurt with applesauce or ripe mashed banana for a dairy-free alternative.
  • Maple syrup can be swapped 1:1 with honey or agave syrup; use less if substituting with granulated sweeteners as they are sweeter.
  • Flax or chia eggs are not recommended substitutes for eggs in this recipe as they do not provide enough structure.
  • For a less dense texture, consider increasing baking powder slightly or adding 1-2 scoops of protein powder.

Nutrition

Keywords: chocolate black bean muffins, healthy muffins, gluten free muffins, high protein snack, blender muffins, chocolate snack, fiber rich muffins

Find it online: https://dishedbydana.com/chocolate-black-bean-blender-muffins-recipe/