Flourless Black Bean Brownie Muffins

 

I tried these flourless black bean brownie muffins to make something a little healthier for breakfast. They are really good, but I should stress that they are part of breakfast – they cannot satiate you on their own.

1 (15-oz) can of black beans, rinsed and drained
3 eggs (or 4 for a cakier consistency, but I have not tested it)
½ cup pure maple syrup (or sub honey)
2 Tbsp. coconut oil, melted and cooled
1 tsp. vanilla extract
1 Tbsp. brewed coffee, optional to enhance chocolate flavor
½ cup high-quality unsweetened cocoa powder (or use cacao powder)
1 tsp. baking powder
¼ tsp. salt
1/3 cup dark chocolate chips, plus 2 Tbsp. for sprinkling on top

Preheat oven to 350 °F. Line a 12-cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray (you can also use a silicone pan – I tried it both ways).

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.