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.
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