So apparently it’s National Chocolate Cake Day?! What?! I realized this fact after I had these chocolate muffins in the oven and while they might not be “cake”, I’m going to call them mini cakes and celebrate the day!
So I know what you are thinking, here’s another new recipe to make treats “healthy” but if you like treats as much as I do, this might be a necessary step in your house. Chocolate and I are the best of friends and the worst of enemies. We have a love-hate relationship going on. I’d be happy doing a workout and sitting and eating chocolate for the rest of the day. Heck, it’s another motivator to DO my workout! We have a similar winning recipe in our house that is made with chickpeas but it was time for a shake-up. When I came across this recipe from the Ambitious Kitchen, I decided to give it a whirl. I kid you not, these are comparable to brownies. While they may not be Ghirardelli Triple Chocolate Brownies, these give some brownies I’ve had a run for their money. They are cakey and delicious and you would not believe they are made with beans – a protein packed bonus! They are kid-tested and mother approved so go ahead – I’ve given you a reason to celebrate National Chocolate Cake Day!
Flourless Black Bean Brownie Muffins
- 1 (15 oz) can of black beans, rinsed and drained
- 3 eggs
- 1/2 cup pure maple syrup
- 2 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips, plus some for sprinkling on top
- Preheat oven to 350F. Spray a 12-cup muffin tin with nonstick cooking spray. I use coconut oil spray. You could also use muffin liners but I am firmly in the no-muffin-liner camp.
- Place black beans and 1 egg in food processor and process until beans are well blended. Add the 2 other eggs, maple syrup, coconut oil and vanilla; process again until smooth. 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 and sprinkle a couple chocolate chips on the tops of each muffin. Bake for 24 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.