Grain Free Black Bean Muffins

These Grain free Muffins are every bit as chocolatey and fudgey as their gluten and sugar filled counterpart. They're perfect for a mid afternoon treat with a big mug of matcha/coffee.

I love adding black beans to desserts like brownies and cake but I had never tried it in a muffin. So, into the kitchen I went, to create these Grain Free Black Bean Muffins.They turned out soft, fudgy, rich and without a hint of black bean.

These Black bean Muffins are:

• Grain Free

• Gluten Free

• Dairy Free

• Refined Sugar Free

• Soy Free

• Fudgey

• Full of protein and fibre

This post is sponsored by Brandless.com

Prep Time: 15 mins

Cook Time: 21 mins

Makes 12

What you'll need:

• 1 15.5oz can Brandless black beans, drained and rinsed

• 1/3 cup nut butter of choice (almond, cashew, or hazelnut and all great options)

• 1/2 cup Brandless coconut oil, melted

• 3 eggs

• 1 tsp vanilla essence

• 1 cup cacao powder

• 1/3 cup Brandless maple syrup

• 1 tsp baking powder

• 2 tbsp Brandless coconut flour

• 1/4 cup water (or use cold brew coffee for a richer flavor)

• 1/2 tsp Brandless pink salt

• 1/3 cup 100% dark chocolate chips + a few tbsp for topping

What to do:

• Preheat oven to 350F

• Add the black beans, nut butter, coconut oil, egg, maple syrup and vanilla to a food processor

• Blend till you achieve a smooth batter

• Add the cacao, baking powder, coconut flour, blend for a further 3 mins until you have a thick batter

• Add in the salt and water, blend further.

• Fold in your chocolate chips

• Fill a 12 cavity muffin tray with cupcake liners

• Using 1/3 cup as a unit of measure, scoop out the batter and fill each cavity

• Sprinkle a few chocolate chips on top of each

• Bake for 21 mins

• Let cool slightly before devouring

• Store in an airtight container on the counter for up to 5 days

Tip: For a warming dessert, heat the muffin up slightly in the microwave and serve with a dollop of yogurt or dairy free ice cream.

#chocolate #muffins #dairyfree #grainfree