Flourless Black Bean Brownie Muffins
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12 muffins
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Calories
159 kcal
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Course
Dessert, Snacks, Lunch, Baked Goods
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Cuisine
American
Flourless Black Bean Brownie Muffins
Description
This muffin recipe substitutes flour with blended black beans, which give moisture, density, and added protein. Eggs help bind the batter and provide structure during baking. Sweeteners like pure maple syrup or honey contribute natural sweetness, while melted coconut oil adds richness and moisture. Cocoa powder imparts a deep chocolate taste, enhanced optionally by brewed coffee.
Baking at 350°F for about 25 minutes produces muffins with a set interior and tender crumb. The surface sprinkled with extra dark chocolate chips melts slightly, adding contrast to the soft texture inside. After cooling, muffins are initially stored at room temperature for a day, then transferred to the refrigerator in an airtight container to maintain freshness.
These gluten-free muffins offer a chocolate treat for those avoiding flour and can be enjoyed as snacks or breakfast options. The beans make them more filling and provide different nutrition compared to standard brownies or muffins.
Ingredients
- 1 black beans 15 ounce can, rinsed and drained
- 3 egg
- 1/2 cup pure maple syrup or sub honey
- 2 tablespoons coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon coffee brewed, optional to enhance chocolate flavor
- 1/2 cup cocoa powder high-quality unsweetened or cacao powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips plus 2 tablespoons for sprinkling on top
Instructions
- 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.
Notes
- Use 4 eggs instead of 3 if you prefer a more cake-like muffin texture.
- Store baked muffins in an airtight container at room temperature for a day before refrigerating to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 159cal | 8% |
| Carbohydrates | 21.1g | 7% |
| Protein | 4.8g | 10% |
| Fat | 7.3g | 11% |
| Fiber | 2.5g | 10% |
| Sugar | 12.5g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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