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Chocolate Black Bean Blender Muffins {High Protein} Recipe

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4.2 from 15 reviews

Deliciously moist and high-protein Chocolate Black Bean Blender Muffins that combine wholesome ingredients like black beans, oats, and Greek yogurt for a nutritious treat. These muffins are naturally sweetened with maple syrup or honey and feature bittersweet chocolate chips for a satisfying chocolatey flavor. Perfect for a quick breakfast or a healthy snack, made easily in a blender and baked to perfection.

  • Total Time: 26 minutes
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • 3 eggs
  • ½ cup plain Greek yogurt
  • ½ cup pure maple syrup or honey
  • 2 teaspoons vanilla bean paste

Dry Ingredients

  • 15 ounce can black beans (rinsed and drained)
  • ½ cup unsweetened cocoa powder
  • ½ cup old-fashioned rolled oats
  • 1 teaspoon baking powder

Add-ins

  • ½ cup bittersweet chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Line a muffin tin with silicone or paper liners to prevent sticking and make removal easier once baked.
  2. Blend the Batter: Place the rinsed and drained black beans, eggs, unsweetened cocoa powder, rolled oats, Greek yogurt, maple syrup or honey, baking powder, and vanilla bean paste into a blender. Blend on high until the mixture becomes smooth and uniform in texture, ensuring the oats and beans are fully incorporated.
  3. Fill Muffin Cups: Pour the smooth batter evenly into the prepared muffin cups, filling each one almost to the top. Then, carefully drop 4 to 5 bittersweet chocolate chips onto the surface of each muffin for a melty chocolate topping once baked.
  4. Bake and Cool: Bake the muffins in the preheated oven for 18 to 20 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few crumbs. Remove from oven and let muffins cool for 5 minutes in the pan before transferring them to a wire rack to cool completely. Remove silicone liners if used once fully cooled.

Notes

  • Ensure you rinse and drain the canned black beans well to avoid any canned flavor.
  • You can substitute maple syrup with honey or another liquid sweetener of your choice.
  • For a vegan version, substitute eggs with flax eggs and use a plant-based yogurt.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Adding extra chocolate chips inside the batter is optional if you want more chocolate bursts throughout the muffin.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/chocolate-black-bean-blender-muffins-high-protein-recipe/