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, and either alone or with peanut butter and bananas.

Use a high-powered blender like Vitamix or Blendec. If you don’t have a high powered blender, you may need to soak your dates first.

If you’re worried about the vinegar in it, don’t be. the vinegar only enhances the flavor, the way that buttermilk does. Freeze them and pull them out as you need them. Enjoy!

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Double Chocolate Muffins with Black Beans

Yield: 18 Muffins

Author: Judes Draughon

Prep time: 10 MinCook time: 10 MinInactive time: 5 MinTotal time: 25 Min

No one will have a clue that there are black beans in these muffins! They are great for breakfast, lunch, or a healthy snack, and either alone or with peanut butter and bananas.

Ingredients

• 1 3/4 cups flour (high fiber blend or all purpose)
• 1/2 cup packed brown sugar
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup canned black beans, drained and rinsed
• 1 cup warm water
• 1/4 cup coconut oil, meled
• 1 tablespoon red wine vinegar
• 3/4 cup unsweetened applesauce
• 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

Instructions

1. Preheat oven to 400°F
2. Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour and the next 5 dry ingredients in a large bowl. Make a well in 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.