These Black Bean Muffins are a simple baking recipe made with no eggs and no dairy for delicious muffins, bringing 2.4mg of iron (good for a muffin), 7g of protein, and 5g of fiber.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Black Bean Muffins
These Black Bean Muffins are a simple baking recipe made with no eggs and no dairy for delicious muffins, bringing 2.4mg of iron (good for a muffin), 7g of protein, and 5g of fiber.
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Servings: 12 muffins
Calories: 262.6 kcal
Ingredients
- 1 can Black Beans - 15 ounces (425g) – drained, not rinsed(note 1)
- 1 ½ cups Almond Milk - (note 2)
- ⅓ cup Mild-Flavor Olive Oil - (note 3)
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour - (note 4)
- ½ cup Unsweetened Cocoa Powder
- ¾ cup Unrefined Cane Sugar - (note 5)
- ½ cup Dark Chocolate Chips - (note 6)
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cups. Lightly oil the muffin paper liners with cooking oil spray. Set aside.
- In a blender, add the drained black beans, milk, oil, and vanilla extract.
- Blend on high speed for 30 seconds or until smooth. Set aside.
- In a large mixing bowl, add flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to evenly combine.
- Pour the liquid mixture from the blender onto the dry ingredients, scraping down the sides of the blender so you don't miss any liquid.
- Use a rubber spatula to stir the liquid ingredients into the dry ingredients and form a smooth chocolate muffin batter.
- Fold in the chocolate chips, stir to evenly combine.
- Fill each muffin paper liner up to the top, and sprinkle a few extra chocolate chips on top.
- Bake in the center rack of the preheated oven for 25-30 minutes at 350°F (180°C) until a toothpick inserted in the center of the muffin comes out clean.
- Cool down for 5 minutes in the pan, then for 1 hour on a cooling rack before serving.
- Serve with a pinch of sea salt flakes if you like to enhance the chocolate flavors.
Notes
Note 1: Equivalent to 1 1/2 cups of cooked black beans. I don’t rinse the canned black beans. You can, but it’s optional.
Note 2: Any milk can be used.
Note 3: Any low-flavor oil works. I didn’t try the oil-free swap, but I am confident that unsweetened applesauce will work well.
Note 4: The recipe doesn’t work with almond flour or oat flour. We didn’t test all-purpose gluten-free flour.
Note 5: Or any crystal sweetener you love, you can reduce to 1/2 cup of sugar for less sweet muffins – but don’t skip the chocolate chips if you do.
Note 6: Or chopped nuts, but keep the sugar to 3/4 cup.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: Store in the fridge in an airtight container for up to 4 days or freeze in Ziploc bags for up to 1 month.
Nutrition
Serving: 1muffin | Calories: 262.6kcal | Carbohydrates: 39.6g | Protein: 6.8g | Fat: 9.6g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.8g | Sodium: 186.2mg | Potassium: 250.7mg | Fiber: 5.4g | Sugar: 9.3g | Vitamin A: 2.9IU | Vitamin B12: 0.02µg | Vitamin C: 0.04mg | Calcium: 116.8mg | Iron: 2.4mg | Magnesium: 50.2mg | Phosphorus: 122.5mg | Zinc: 1.1mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Black Beans – These provide a fantastic moistness and density to the muffins, replacing eggs and adding a boost of protein and fiber. You can also use cooked chickpeas for a similar texture.
- Almond Milk – This liquid helps bring the batter together and contributes to the overall moisture of the muffins. Any plant-based milk such as soy milk, oat milk, or cashew milk works well here.
- Light Olive Oil – This adds richness and tenderness to the muffins. Another low-flavor oil like canola oil, sunflower oil, or grapeseed oil is also fine. If you prefer, unsweetened applesauce works as a fat-free alternative.
- Vanilla Extract – This enhances the flavor of the muffins.
- All-Purpose Flour – This forms the structural base of the muffins, providing the necessary body and texture. You can’t use almond flour or coconut flour. It might work with a good gluten-free flour blend, but I haven’t tried.
- Unsweetened Cocoa Powder – This gives the muffins their rich chocolate flavor and dark color.
- Unrefined Sugar – This sweetens the muffins. Any granulated sweetener you prefer, like cane sugar or coconut sugar, is also good. You can adjust the amount based on your sweetness preference. Do not use liquid sweeteners, they do not work i this recipe.
- Dark Chocolate Chips – These add pockets of chocolate flavor and extra sweetness to the muffins. You can also use chopped nuts like walnuts or pecans.
- Baking Powder – This is a leavening agent that helps the muffins rise and become light and fluffy.
- Baking Soda – This works with the acidic ingredients in the recipe to create lift and a tender crumb.
- Salt – This balances the sweetness and enhances the overall flavor of the chocolate. You can also omit this if you prefer.
How to Make Black Bean Muffins
These muffins are really easy to whip up. Here’s how in pictures.
Pour the black beans into a sieve and rinse them.
Pour the black beans into a blender and add the milk and olive oil and blend.
Pour the other ingredients into a bowl, stir them, and incorporate the black bean mixture.
Pour the batter into a muffin tin, add chocolate chips, and bake them for 25-30 minutes at 350°F (180°C).
Carine’s Baking Tips
Let me share a few more tips for a perfect muffins.
- Adjust Sweetness – If you prefer your muffins less sweet, you can reduce the unrefined sugar to 1/2 cup. The chocolate chips contribute a lot of sweetness already.
- Bean Swap – If black beans are not available, a can of drained chickpeas makes a good substitute in this recipe.
- Cool Completely – Allow your muffins to cool fully on a wire rack. This prevents them from becoming soggy and helps them set properly, making them easier to handle and enjoy.
- Even Scooping – Use an ice cream scoop to fill your muffin liners. This helps ensure each muffin is roughly the same size, promoting even baking.
- Don’t Overmix – Mix the wet and dry ingredients only until just combined. Overmixing can develop the gluten in the flour too much, leading to tough muffins.
- Room Temperature Ingredients – For better blending and a smoother batter, make sure your liquid ingredients, like the black beans and milk, are at room temperature.
These muffins are light & fluffy, but nicely stick-to-the-ribs for breakfast. I used the lesser amount of sugar and 72% cacao chocolate chips. Delish with butter & cowboy candy (sweet jalapenos). I would consider making to accompany a creamy pumpkin soup too.
Thank you!