These flourless chocolate black bean muffins are some of the easiest, most delicious, gluten free protein-packed muffins you’ll ever make. Super rich and fudgy, they taste just like a regular chocolate muffin, but they’re actually good for you.
Honestly you guys, these are my new favorite chocolate muffins. What’s not to love about them? They’re full of chocolate, loaded with protein and fiber, and made with good for you ingredients. You’ll never be able to tell they’re made with black beans, I PROMISE!!
What you’ll need to make these Flourless Chocolate Black Bean Muffins
(links below are the gluten free & celiac safe products I used in this recipe)
- canned black beans
- eggs
- pure maple syrup
- coconut sugar
- refined coconut oil
- vanilla extract
- unsweetened cocoa powder
- espresso powder
- baking powder + baking soda
- fine sea salt
- semisweet chocolate chips
One of my favorite things about these flourless chocolate black bean muffins is how easy they are to make. Everything (except the chocolate chips) goes right into the blender and within seconds the batter is ready. They bake up to be the most delicious, cakey, moist chocolate muffins EVER! The perfect healthy treat, breakfast, or even dessert.
More delicious gluten free muffin recipes you’re sure to love!
- Healthier Gluten Free Bakery Style Blueberry Muffins
- Gluten Free Maple Cinnamon Macadamia Nut Banana Muffins
- Gluten Free Wholesome Oatmeal Applesauce Banana Bread Muffins
If you make these Flourless Chocolate Black Bean Muffins, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Flourless Chocolate Black Bean Muffins
- Yield: 12 Muffins
- Diet: Gluten Free
Description
These flourless chocolate black bean muffins are some of the easiest, most delicious, gluten free protein-packed muffins you’ll ever make. Super rich and fudgy, they taste just like a regular chocolate muffin, but they’re actually good for you.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 (15 ounce) can black beans, rinsed and drained
- 4 eggs
- ½ cup pure maple syrup
- 2 tablespoons coconut sugar
- 3 tablespoons refined coconut oil, melted
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- ¾ teaspoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup semisweet chocolate chips, plus more for topping
Instructions
step 1
Preheat oven to 350 degrees. Line a muffin pan with paper liners, set aside.
step 2
Place black beans and 2 eggs in a blender (or food processor) and blend until well blended. Scrape down the sides of the blender with a spatula then add remaining ingredients, everything but the chocolate chips. Blend until smooth. Scrape down the sides of the blender again then blend for a few more seconds to make sure everything is well incorporated. Fold in ½ cup chocolate chips.
step 3
Divide batter evenly into muffin liners. Sprinkle the top of each muffin with a few chocolate chips.
step 4
Bake for 25 minutes or until a toothpick inserted in the center of the muffin comes out clean or with just a few crumbs attached. Let muffins cool in pan for 10 minutes, then remove and place on a wire rack to cool completely.
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MacKenzie says
These are phenomenal!! The batter – but even the finished muffin! So good and you would never know these are flourless, GF and black beans are the main ingredient. Seriously, make these – you won’t regret it!
Danielle says
Such a good recipe! These are the perfect level of sweet and so rich you’d have no idea it’s mostly black beans and eggs. Made mini versions for my toddler and he loved them too!