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–+ servings

Fudgy Flourless Black Bean Brownie Muffins

Rich, fudgy black bean brownie muffins, naturally gluten free, dairy free, and secretly packed with fiber. Perfect snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Desserts, Snacks
Cuisine: American
Calories: 147
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 (15 ounce / 425 g) can black beans, drained and rinsed about 1 1/2 cups cooked beans
  • 3 large eggs use 4 eggs for a more cake-like texture
  • 1/2 cup (120 ml) pure maple syrup honey can be substituted
  • 2 tablespoons (30 ml) coconut oil, melted and cooled another neutral oil works too
  • 1 teaspoon vanilla extract
  • 1 tablespoon brewed coffee optional; enhances the chocolate flavor
  • 1/2 cup unsweetened cocoa powder or cacao powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/3 cup dark chocolate chips plus 2 tablespoons for sprinkling on top

Method
 

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and mist the liners with nonstick cooking spray.
  2. Place the black beans and 1 egg in a food processor and process until the beans are completely smooth.
  3. Add the remaining 2 eggs, maple syrup, melted coconut oil, vanilla, and coffee, then process again until the mixture is smooth and glossy.
  4. Add the cocoa powder, baking powder, and salt and process once more until fully combined, scraping down the sides as needed. Fold in the 1/3 cup of chocolate chips by hand.
  5. Divide the batter evenly among the prepared muffin cups. Sprinkle the remaining chocolate chips over the tops.
  6. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let the muffins cool in the pan on a wire rack for 10 minutes, then transfer them to the rack to cool completely.
  7. Store leftovers at room temperature for up to 1 day; after that, seal them in an airtight container and refrigerate.

Nutrition

Calories: 147kcalCarbohydrates: 19gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 47mgSodium: 110mgFiber: 4gSugar: 10g

Notes

Use 4 eggs instead of 3 for a lighter, more cake-like texture.
Lightly spray the liners so these brownie muffins don't stick, even with paper liners.
Pure maple syrup and honey are interchangeable; if using honey, the muffins may brown a little faster.
Don't skip the coffee; it deepens the chocolate flavor without making the muffins taste like coffee.
Cool the muffins completely before storing to keep them from turning soggy.
These freeze well for up to 3 months; thaw at room temperature or warm in the microwave.
Serve with almond butter or whipped coconut cream for extra indulgence.

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