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Fluffy Black Bean Brownie Muffins Recipe

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4 from 8 reviews

These fluffy black bean brownie muffins are a deliciously sweet and healthy treat that taste just like brownies but in muffin form. Made with black beans blended into the batter, they offer a moist, rich texture without compromising on flavor. Sweetened naturally with maple syrup or honey and using whole wheat or all-purpose flour, these muffins are perfect as an anytime snack or dessert for those craving a chocolaty indulgence without guilt.

  • Total Time: 30 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 14 ounces canned black beans
  • 2 large eggs
  • ¼ cup avocado oil or melted butter
  • ½ cup unsweetened applesauce or mashed banana
  • ¼ cup milk of choice (low fat recommended)
  • ½ cup maple syrup or honey
  • 2 teaspoons vanilla flavoring

Dry Ingredients

  • 1¼ cup whole wheat flour or 1⅓ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup mini chocolate chips plus extra for topping

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Heat the oven to 350℉ (176℃). Line a standard muffin tin with paper liners or grease it well with oil spray to prevent sticking.
  2. Rinse and Drain Black Beans: Drain the canned black beans in a colander and rinse thoroughly under cold water until well rinsed to remove the canned flavor. Shake off excess water and spread the beans onto a clean kitchen towel to dry slightly.
  3. Blend Wet Ingredients: Place the black beans, eggs, avocado oil (or melted butter), applesauce (or banana), milk, maple syrup (or honey), and vanilla into a blender. Blend for at least 30 seconds or until the mixture is smooth and the beans are fully pureed.
  4. Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour (or all-purpose flour), unsweetened cocoa powder, baking powder, baking soda, and salt to distribute ingredients evenly.
  5. Combine Wet and Dry Mixtures: Pour the blended wet ingredients over the dry ingredients. Stir gently until mostly combined, then fold in the mini chocolate chips. Avoid overmixing to maintain a fluffy texture.
  6. Fill Muffin Cups and Add Topping: Divide the batter evenly into the prepared muffin cups. Optionally, sprinkle a few mini chocolate chips on top of each muffin for extra chocolate bursts.
  7. Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or the internal temperature reaches 200℉.
  8. Cool and Store: Allow the muffins to cool in the pan for at least 15 minutes before removing them. Once fully cooled, store muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individually and freeze for up to 2 months.

Notes

  • Rinsing the canned black beans thoroughly reduces any metallic or canned taste in the muffins.
  • You can substitute applesauce with mashed banana to add a slightly different flavor and natural sweetness.
  • Use either whole wheat flour for a nuttier taste and more fiber or all-purpose flour for a lighter texture.
  • Check muffins early at 18 minutes to avoid overbaking and maintain moisture.
  • Storing muffins in the fridge helps extend freshness, and freezing is ideal for meal prep or longer storage.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/fluffy-black-bean-brownie-muffins-recipe/