Black Bean Chocolate Muffin Recipe
Super simple gluten and dairy free chocolate muffins with a bit of extra protein than usual (from the black beans) and taste delicious.
Makes 8 large or 12 small muffins
1 can black beans, drained & rinsed
3 tablespoons coconut oil, melted
3/4 cup cocoa powder
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cardamon (optional)
1 teaspoon baking powder
1 pinch of salt
1 cup pitted frozen/fresh cherries or dates, halved (optional)
Preheat oven to 175 C and prepare muffin trays (also works as a cake, line/grease tin)
In a food processor or deep bowl with a stick blender, mix the beans and eggs together until smooth.
Add all remaining ingredients except the cherries/dates and blend again until smooth.
Add cherries or dates and stir in.
Spoon mixture into prepared muffin tray (or cake tin) and bake in preheated oven for 25 minutes (or 35-40 minutes for cake).
Allow to cool in tray for 10 minutes and then transfer to cooling rack.