Do y’all recall that Chickpea Peanut Butter Muffin recipe we put out a while back? Well, we’ve gotten such good feedback about it that I decided it was time to conjure up another, so I hope y’all are in the mood for some wholesome dark chocolate beaniliciousness.It has all the good stuff--beans, fruit, nuts, & seeds—and none of that SOS nonsense.
Mind you, it’s not real sweet, but the texture and flavor are delectable, and I think it’d be fine to add a few more dates if your sweet tooth is still adjusting to the no-added-sugar lifestyle.
Without further ado, I bring you Black Bean Brownie Muffins!
15 oz can of black beans, drained
2 flax eggs (2T ground flax + 5T water or plant milk; let sit a few minutes)
5 oz dates (about 1 cup packed)
½ C almond flour
½ C rolled oats
6T cocoa powder
2T carob powder
¼ C nut butter
1 t baking soda
1 t vanilla powder
½ C chopped walnuts (or chocolate chips, raisins, etc)
Preheat oven to 375°.
Place all ingredients except walnuts into food processor and process until smooth. Put mixture in bowl and stir in walnut pieces. I used a spring-loaded icecream scoop to dollop dough into 8 small muffin cups. Bake 18-20 minutes.
Please let us know how they turn out in the comments below. 😊