In muffin form. My kids cannot get enough of these. This post may contain affiliate links. I think next time I’d purée the beans and the oats and then mix everything else in a bowl. At first she only ate it with a little whip cream but then she would eat them plain with no problem. Of course, one pays for the convenience…. Cheaper and less sodium too! I love that they have healthy black beans in them, great recipe! They are one of our favorites! I made these tonight and they were a huge hit in my house with my kids and myself. Feel free to take them out a couple of minutes earlier , an elite cafemedia food publisher | Site by KC & A+A. If you don’t want to buy coconut oil, olive oil works just fine. You never let me down, Monique! Healthy Black Bean Muffins. Thank you for reporting back. I tried these out today as I had some black beans left over from my 5kg tin! Made these tonight following the recipe exactly (with the added 4th egg for more cake-like consistency), and they are soooo good! Recipe: https://kristineskitchenblog.com/chocolate-black-bean-blender-muffins-high-protein/Black bean blender muffins with chocolate chips. I did not have black beans in the house so I made them with pink beans and have a batch with small red beans in the oven. Do you think this would work with flax eggs? I’m trying my best to eliminate all whites from my diet. I made a proper date paste with medjool dates this morning and have a batch cooling right now that I made with 1/2 cup of the date paste (made with a pound of dates and about 1.25 cups of water) instead of the maple syrup, and I also added two scoops of Vital Proteins Collagen Powder and increased the vanilla extract to 3 teaspoonfuls. Thanks! Gluten-free is the only way I bake, and these little jewels are a staple in my chocolate dessert collection. Hi Kim, I’d start checking them at 12 minutes. This made 48 mini muffins! xo! I just finished making these muffins and they are delicious – smooth and chocolatey and you would never guess that there were black beans in there. This is one of my favorite recipes, and I make it at least every few weeks. These things are awesome, although I guess that I have not really made them. Hi Kristine, Definitely try it out . I’ve had black bean brownies and they were absolutely horrifying. The fresh beans made the color was so vibrant that I ended up with incredibly dark, gorgeous muffins. FINALLY a comment from someone who actually made the recipe! These are my new favorite late night nibble. I subbed half the maple syrup for 1/4 cup unpacked brown sugar because I didn’t have enough maple syrup left and it still baked up beautifully. In my case I made two minor adjustments based on what I had on hand: first, I used honey and a teeny squirt of Mrs. Butterworth’s since I didn’t have the maple syrup I wanted on hand, but wanted some of that flavoring. And to top it off, each muffin gives me almost 5 grams of protein!! Divide batter evenly among muffin cups. Thanks for leaving a comment! I’m so happy you're here. If you make this recipe or anything else from Ambitious Kitchen, be sure to tag #ambitiouskitchen on Instagram so I can see your creations! 1. But are so healthy! De här är sååå goda! Cool 5 minutes in the pan and then remove to a wire rack to cool completely. You’re right, the muffins themselves aren’t really sweet. These do have more of a dense texture than a muffin texture because of the black beans, 3 eggs and yogurt. Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. I used cacao powder and had no issues with sweetness, though these aren’t the sweetest muffins but I like that. These are so simple and turned out great. We make these at least twice a month and it’s so nice to have them on hand in the freezer. My kids (4 and 2) are ravenous these days! If you want a muffin texture I’d try a recipe that doesn’t include black beans. For this recipe to turn out well, you do need to puree the ingredients well so I wouldn’t recommend a regular mixer. Thanks! I am diabetic and don’t want to add the syrup or honey. Full of chocolate love. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Next time, I might try putting a little more baking powder to see if it helps having a texture that is little less dense and a bit “airier”. ), Chocolate Black Bean Blender Muffins {High Protein}, black bean brownies, blender muffins, chocolate muffins, protein muffins. The first time I did these, I subsituted the yogurt for coconut yogurt and were amazing! All Rights Reserved | Kristine's Kitchen | Design by Purr. I think I have to get used to the consistency of it as I am reminded of black beans, but the taste is perfect. The perfect treat! They are SO MOIST (lol). We shall see! This recipe is top-shelf! One note – if you have a smaller food processor be careful. Next fold in 1/3 cup of chocolate chips. My 3yr old and 13yr old both ate it without blinking, there’s No bean taste. Cool completely and then store in a zip-top plastic bag in the freezer for up to 2 months. Let me know if you do . I don’t have any coconut oil is there anything I can substitute? I … I’ve made these muffins a few times and I love them, and the fact that they use beans! Cool completely and then store in a zip-top plastic bag in the freezer for up to 2 months. I wonder if I could substitute applesauce for the fat? I don’t want to buy coconut oil. The recipe makes 12 muffins. Decadent, fudgy and delicious. I made these tonight and All that needs to be said is that they’re SO GOOD! The good reviews were correct! I use olive oil in lots of recipes. I used kidney beans and agave syrup and it was delicious. Hi Cam, Good flavor, moist, strong chocolate hit. I’m amazed by these! The only thing I add is a tablespoon or two of high-quality balsamic vinegar. Heavenly. I’m so glad you liked these, Eve! Do you think protein powder could be added to your recipe without ruining it? Ringla över en glasyr på smält choklad och det kommer vara svårt att inte ta två. I have yet to come across a recipe from this blog that isn’t awesome! They’re the perfect sweet treat with some extra fiber + protein . You need to wring out some of the moisture from the zucchini if you put it in. . My picky 8yr old loves them! Really. Can I use agave syrup instead of maple syrup instead ? The muffins were light, fluffy and very chocolatey with just a hint of coconut!!! More. Hello! Any chance we could somehow make them non Dairy. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray. Many thanks. I’ve always wanted to try black bean baked goods, so I must try these muffins! Hmmm, I’m not sure. Lots of protein, fiber, iron, and good for you nutrients. Place black beans and 1 egg in food processor and process until beans are well blended. That’s it! I added Splenda with Stevia and it turned out a bit better the second time. Your email address will not be published. I improvised by substituting the black beans with pinto beans, maple syrup with coconut sugar, didn’t put oatmeal as I didn’t have any left, and put 1 whole banana. They are being devoured, none the less! They’re ready to go into the oven to bake.