Recipe: Black Bean Brownie Muffins

Black Bean Brownie Muffins

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees F.
2. 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.
3. Rinse and thoroughly drain black beans.
4. Add all wet ingredients to a bowl mix, then set aside. Mix all dry ingredients except toppings to a bowl, mix and set aside.
5. 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.
6. 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.
7. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
8. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
9. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides.
10. 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.
11. 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