Imported from the web
Double Choc Beanie Muffins
Chocolate muffins made with black beans for extra fibre and eggs for protein; the author says the beans are undetectable in the finished muffins. They’re sweetened with maple syrup and studded with dark chocolate chips.
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Ingredients
- 1 tin Black beans (Drained and rinsed; tin size not stated.)
- 3 Eggs
- 0.25 cup Milk
- 0.5 cup Maple syrup
- 1 tsp Vanilla essence
- 145 g Plain flour (Bread flour can also be used.)
- 30 g Cacao powder
- 1.5 tsp Baking powder
- 0.5 tsp Salt
- 85 g Butter (Melted and cooled.)
- 0.5 cup Dark chocolate chips (Extra for sprinkling on top.)
Steps
- 1
Preheat the oven to 175°C. Grease and line a 12-cup muffin pan.
- 2
Blend the eggs, milk, and drained, rinsed black beans until smooth.
- 3
Pour the bean mixture into a bowl. Stir in the maple syrup and vanilla essence. The source notes these can instead be added to the blender with the eggs, milk, and beans.
- 4
In a separate bowl, mix the plain flour, cacao powder, salt, and baking powder.
- 5
Add the dry mixture to the wet mixture and stir just until combined; do not overmix.
- 6
Gently stir in the melted, cooled butter and the dark chocolate chips.
- 7
Spoon the batter into the prepared muffin pan. Sprinkle extra chocolate chips on top.
- 8
Bake for 20–25 minutes, checking with a skewer at 20 minutes.
- 9
Cool before storing in an airtight container in the refrigerator for up to 5 days.
Notes
The tin size and the quantity of extra chocolate chips are not specified. The source gives no cooling instructions; allow the muffins to cool before storing.
Nutrition per serving
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