Flourless Chocolate Blender Muffins

• Produce

  • 1 can Black beans

• Breakfast Foods

  • 1/3 cup Quick or rolled oats

• Canned Goods

  • 1/3 cup Banana or applesauce, overripe

• Condiments

  • 1/3 cup Maple syrup or honey, pure

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 3 tbsp Chocolate chips, mini
  • 1/4 cup Cocoa powder
  • 1 Optional chocolate chips
  • 1/4 tsp Salt
  • 2 1/2 tsp Vanilla extrac, pure

• Deli

  • 1/4 cup Peanut butter or allergy-friendly sub

Found on chocolatecoveredkatie.com

Description

Directions

• Instructions Preheat oven to 350 F and line 8-9 muffin cups. Drain beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean flavor. Blend all ingredients except chips until smooth in a blender or high-quality food processor. (If using a blender with no tamper, stop occasionally to stir ingredients with a spoon so they blend evenly.) Stir in mini chips. Portion into the muffin cups – don’t overfill or they will rise and then sink in the centers. Add chips to top if desired. Bake 12 minutes. They will look underdone, which is what you want. Transfer the muffins to a container and cover overnight in the fridge. They firm up perfectly!  As with my flourless banana muffins, these muffins are supposed to be fudgy, not fluffy and floury like traditional muffins. Not everyone will love the texture, but if you like the original version, you will probably like these as well! Muffins last 3-4 days refrigerated or 2-3 weeks frozen. View Nutrition Facts