Recipe: Black Bean Brownie Muffins
If you're ready for a sweet treat that leaves many of the calories on the counter top, this recipe has you covered. Give it a spin.
Black Bean Brownie Muffins
- 1 15-ounce can black beans (well rinsed and drained)
- 2 large eggs or a flax-egg substitute (made with 2 heaping tablespoons of flaxseed meal and 6 tablespoons of water pulsed a few times in a food processor and allowed to rest for about 5 minutes)
- 3 tablespoons applesauce
- ¾ cup cocoa powder
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- ½ cup sugar
- 1½ teaspoons baking powder
Toppings (optional) choices include crushed walnuts, pecans or dairy-free semisweet chocolate chips
- Preheat oven to 350 degrees F.
- Lightly grease a 12-slot standard size muffin pan. If you prefer, you can use a more traditional 8-inch by 8-inch baking pan instead.
- Rinse and thoroughly drain black beans.
- Add all wet ingredients to a bowl mix, then set aside. Mix all dry ingredients except toppings to a bowl, mix and set aside.
- In a food processor blend wet and dry ingredients together (besides toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
- If the batter appears too thick, add a tablespoon or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
- Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
- Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
- Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides.
- Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem underdone – that's the point.
- Store in an airtight container for up to a few days. Refrigerate to keep longer, or freeze up to one month.
Source: Amanda Viau, ACE, CEC, Avera McKennan Hospital & University Health Center Food Service Director