flourless muffins

Chocolate black bean muffins have black beans blended right into the batter - promise, you can't taste them. They are fudgy, dark chocolate, and so delicious. They are quite a bit healthier than your average chocolate muffin.

Healthy Chocolate Black Bean Muffins

can black beans,

eggs

plain, full fat, Greek yogurt (see notes)

coconut oil, melted

cinnamon

espresso powder

baking powder

baking soda

salt

sugar

cocoa powder

vanilla extract

dark chocolate chips, divided

Prepare

Preheat the oven to 400 degrees Fahrenheit. Grease a 12 cup muffin tin, and set aside.

Blend the batter

To a high speed blender, add the can of drained, and rinsed black beans, whole eggs, egg yolks, Greek yogurt, melted coconut oil, cinnamon, instant espresso powder (if using), baking powder, baking soda, kosher salt, granulated sugar  (or coconut sugar), cocoa powder, and vanilla extract &#8211; blend on medium-high speed, stopping to scrape down the sides once or twice, until the batter is smooth. Note: if you&#8217;re not using a high speed blender, then you might need to stop the blender a few times to give everything a really good stir, it may take a few minutes to get it there, but it will blend eventually. Just make sure the batter is nice and smooth.

stir in the chocolate chips

Use a spatula to stir the 3/4 cup of the chocolate chips into the batter (reserving 1/4 cup of them for topping). Even though it adds an extra dish to wash, I do like to transfer the batter into a large mixing bowl, and mix the chocolate chips in there. I found too many of the chocolate chips got left behind under the blade. However, either method works fine.

Portion out the batter

Measure out 1/4 cup of the batter into each muffin cavity of the muffin pan. I like to use a spring loaded ice cream scoop to make it extra easy. Top the muffins with a few of the reserved 1/4 cup of chocolate chips.

Bake

Bake the muffins for 9 minutes at 400 degrees Fahrenheit. Reduce the oven to 325 degrees Fahrenheit and bake another 8 to 9 minutes, or until a skewer comes out clean when inserted into the center of the muffins.

Cool

Allow the muffins to cool for at least 20 minutes before gently removing them from the pan.

Serve

The muffins are great served slightly warm, with the chocolate chips still melty. Or, if saving them for later allow them to cool completely, and for the chocolate chips to solidify and completely cool, on a wire cooling rack.

Store

To store the muffins, make sure they are completely cooled, and store them in an air tight container that has been lined with paper towels on the bottom, and on top of the muffins to soak up any excess moisture. Store at room temperature for 4 to 5 days.

Banana Oat Greek Yogurt Muffins

(225 g) plain Greek yogurt

bananas (200 g

(160 g) rolled oats (old fashioned or quick)

(50 g) brown sugar

tsp baking powder

tsp baking soda

chocolate

Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.

Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.

Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.

Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

I make these almost every week. They last me 7 days in the fridge with no problems. Grab n go breakfast that doesn’t leave me hungry mid morning. Thanks for great recipe!

Very good! I undercooked them a bit but I put them in the fridge to set and they came out perfect! I also used vanilla Greek yogurt for a little more taste!

They taste ok, my kids like them but I won’t ever use liners again. They stick horribly and you lose half your muffin.

I have made these muffins so many times since finding recipe. I love them. I did change recipe slightly by doing 5.4 ounces of yogurt (standard servicing size of Chobani and such) and added about 1/4 cup  of milk. I have found this helped improve texture. I also use maple syrup instead of brown sugar.

Seriously the best banana muffin recipe out there AND healthy! Every time I make these they’re gone in like two days and it’s just me husband and our baby. I gave only 2-3 away and we gobble up the rest. My baby loooooioves it!  I even forgot to add choc chips once and they’re still so delicious AND they stay soft!!!

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Healthy Chocolate Black Bean Muffin...

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