Black Bean Muffins

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-black-bean-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Total Time35

Servings: muffins

Calories: 262.6kcal

Author: Carine Claudepierre

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 Sugar (note 5)
½ cup Dark Chocolate Chips (note 6)
2 teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt

US Customary - Metric

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, 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.

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