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.
(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
- 1/2 cup pure maple syrup
- 2 tablespoons coconut sugar
- 3 tablespoons refined coconut oil, melted
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup semisweet chocolate chips, plus more for topping
Preheat oven to 350 degrees. Line a muffin pan with paper liners, set aside.
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 1/2 cup chocolate chips.
Divide batter evenly into muffin liners. Sprinkle the top of each muffin with a few chocolate chips.
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.