Flourless Chocolate Muffins

April 9, 2017

 

Flourless Chocolate Blender Muffins

Adapted from Black Bean Brownies

 

Ingredients
  • 1/3 cup quick or rolled oats

  • 1/4 cup cocoa powder

  • 3/4 tsp baking powder

  • 1/4 tsp salt

  • 1/8 tsp baking soda

  • 1/3 cup mashed overripe banana or applesauce (80g)

  • 1 can black beans, or about 1 1/2 cups cooked

  • 1/4 cup peanut butter or allergy-friendly sub

  • 1/3 cup pure maple syrup or honey

  • 2 1/2 tsp pure vanilla extract

  • optional chocolate chips for the tops

Instructions
  • Preheat oven to 350 F and line 8-9 muffin cups.

  • Drain beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean flavor. Blend all ingredients except chips until smooth in a blender or high-quality food processor.

  • Portion into the muffin cups – don’t overfill or they will rise and then sink in the centers.

  • Add chips to top if desired.

  • Bake 12 minutes.

  • They will look underdone, which is what you want.

  • Transfer the muffins to a container and cover overnight in the fridge. Muffins last 3-4 days refrigerated or 2-3 weeks frozen.

  • They firm up perfectly!  These muffins are supposed to be fudgy, not fluffy and floury like traditional muffins.


Read more at Chocolate Covered Kate

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