Double Chocolate Muffins with Black Beans

No one will have a clue that there are black beans in these muffins! They are great for breakfast, lunch, or a healthy snack, alone or with peanut butter. Another option is to make them into Reese's-style muffins by swirling a little peanut butter in the batter. Do this after you fill the muffin tins with batter but before you bake them. If you are using a high-powered blender like Vitamix or Blentec, you have the option of adding Medjool dates to the wet ingredients to make them a little sweeter and higher in fiber. The vinegar enhances the flavor, the way that buttermilk does. Freeze them and pull them out as you need them. Enjoy!
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Ingredients

1 3/4 cups white whole wheat flour (or 1 cup sprouted wheat flour and 3/4 cup white flour) 1/2 cup packed brown sugar 1/2 cup unsweetened cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup cooked black beans, drained and rinsed 1 cup warm water 1/4 cup coconut oil, melted 1 tablespoon red wine vinegar 3/4 cup unsweetened applesauce or 3 small ripe bananas 1 teaspoon vanilla extract 14 Medjool dates, pitted 1 large egg peanut butter to swirl in the batter (optional) 1 cup semisweet chocolate minichips, divided

Directions

1) Preheat oven to 400°.
2) Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour and the next brown sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the dry mixture and set aside. Place the black beans, water, oil, vinegar, unsweetened applesauce, dates (don't forget to remove the pits first!), vanilla and egg in a blender. Blend well until completely smooth. Combine the wet mixture with the flour mixture and stir just until moist. Gently fold in 2/3 cup of the mini chocolate chips.
3) Spray enough muffin tins with cooking spray to make 18 muffins. Divide the batter evenly among the muffin cups. To make Reese's-style muffins, swirl about a teaspoon or so of peanut butter into the batter (optional). Sprinkle the remaining mini chocolate chips evenly over the batter. Bake at 400° F for 10 minutes or until a wooden pick inserted in the center comes out clean. Be careful not to overbake. Cool the muffins in the tins for 5 minutes on a wire rack.

Comments

  • Anonymous
    May 8, 2016

    When do you add the dates? To the wet mixture?

    • Judith Scharman
      May 12, 2016

      Yes, the pitted dates should be added to the blender wit the other ingredients. I missed dates in my list to be added to blender. So sorry for the confusion and thanks for asking. I changed the post to clarify. Thank you!!!

  • Amy
    February 13, 2018

    Is there a way to figure out the nutritional value in these muffins? I love them! And make them often, but my husband is “counting calories” and days he “could never eat a chocolate muffin on a diet” 😝 lol

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