Flourless Black Bean Brownie Muffins

• Produce

  • 1 (15 oz can Black beans

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Cocoa powder, unsweetened
  • 1/3 cup Dark chocolate chips
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Drinks

  • 1 tbsp Coffee

• Other

  • 1/2 cup Pure maple syrup (grade b or c is best

Found on ambitiouskitchen.com

Description

Ingredients

• 1 (15 oz) can of black beans, rinsed and drained
• 3 eggs*
• 1/2 cup pure maple syrup (Grade B or C is best)
• 2 tablespoons coconut oil, melted and cooled
• 1 teaspoon vanilla extract
• 1 tablespoon brewed coffee, optional to enhance chocolate flavor
• 1/2 cup unsweetened cocoa powder (I used Ghirardelli 100% Unsweetened Cocoa)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top

Directions

• Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray.
• 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.

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