Flourless Chocolate Blender Muffins
Adapted from Black Bean Brownies
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
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