I don’t know about your kids but the moment mine come home instead of the question “What’s for Lunch??” it’s usually “What’s for Dessert??”. I don’t blame them since they do not get many sweet treats.Besides there are times when I too could enjoy a sweet treat which does not add extra tires to my body (I am currently happy with the ones I have:))
When I first came across Black Bean anything, I cringed at the thought of it. In my mind I could not put black bean and sugar together. Then last year I finally mustered up the courage and tried making black bean brownies. They looked soo fantasy like in the picture which made me think they will turn out perfect but alas it was a disaster and I ended up throwing my Wilton Pan since they were stuck soo badly. But somehow instead of giving up I kept up trying different recipes from various blogs and magazines with tweaks here and there and finally flourless black bean chocolate brownie muffins were born.
I will write the main recipe and then look into the notes section on how to tweak it. Since there is no flour in the recipe it can be enjoyed by a lot of people. They hardly last a few days in our home and since the ingredients are all clean I do not mind having it for breakfast, lunch and dinner.
- 1 can of black beans (Well rinsed and dry)
- 2 eggs *(room temperature)
- 1 tsp baking powder (aluminum free)
- 1 tsp vanilla
- 1/2 cup agave or 1/2 cup maple syrup (For stevia see notes below)
- 2 tablespoons coconut oil or grape seed oil
- 1 teaspoon vanilla extract
- 2 tbsp brewed coffee**
- 1/2 cup unsweetened cacao powder***
- 1 1/4 teaspoon salt
- 1/3 cup nuts
- 1/3 cup chocolate chips
- Preheat oven to 350 F. Line a 24 cup mini muffin or 12 cup muffin pan and spray the inside of each liner with nonstick cooking spray.
- Place half the black beans and 1 egg in food processor and process until beans are well blended. Add the other egg, rest of the beans, agave/maple, oil, vanilla and coffee. Blend.Lastly add in protein /cocoa powder, baking powder and salt. Blend again till you get a gooey mix.
- Fold in the nuts or chocolate chips.
- Divide the batter evenly among the muffin cups. Fill 3/4 .Sprinkle remaining nuts/chocolate chips on top. Bake for 18-20 minutes or until toothpick inserted into the middle of a muffins comes out clean. Do not over bake or you will end up with crunchy muffins. Cool on the wire rack for 10 minutes.
- They can be kept at room temperature for 1 day after which transfer them to an airtight container and store in the fridge.
(Let me know how they turned out if do decide to make them. Would love to hear from you.)
-To make it with stevia, add 1/2 tsp stevia with 1 tbsp of agave/maple to cut the bitterness.
-You can add more or less nuts or chocolate chips depending on your taste buds. I have made them with and without them and they turn out equally yummy.
*To make them vegan, use flax egg instead . (2 tbsp flax+ 6 tbsp water)
** Coffee makes gives them the oomph factor but if you are giving them to kids add more chocolate chips instead. If it’s for you do not…. DO NOT skip the coffee.
***I usually add protein powder to make it more nutritious. If you want to do that then add 1/4 cup protein powder and 2 tbsp cacao powder.