The legend of the "Mudslide Muffin" comes from a clever trick to get ultimate fudginess without needing heaps of extra flour! Pureed black beans create a dense, velvety batter that mimics the rich, mud-like texture of a classic mudslide dessert, while giving a boost of protein and fibre. Combined with dark cocoa and melty chocolate chips, we get pure chocolate bliss in every single bite!
1/2cup(125 mL) semi-sweet chocolate chips, plus more as topping if desired
Directions
Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or liberally spray with non-stick cooking spray and set aside.
In a large mixing bowl, add eggs and whisk until yolks and whites are combined. Add mashed beans, oil, maple syrup, brown sugar, and vanilla extract, whisking after each ingredient is added until well combined and smooth. Set aside.
In a separate bowl, whisk together the flour, cocoa powder, then add the baking powder, baking soda, salt, whisk again until well combined. Add chocolate chips and stir until chips are well coated.
Add dry mixture to the wet mixture and gently mix until fully incorporated and no flour or cocoa lumps remain - without OVER mixing.
Scoop the batter evenly into the muffin tin, filling each cup no more than three-quarters full.
Sprinkle muffins with additional chocolate chips, if desired.
Bake for 18 to 22 minutes, or until the tops spring back when gently touched and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
Remove from oven and let the muffins rest in the tin for 10 minutes to set up, then transfer them to a wire rack to cool slightly before serving warm!
Notes
To get 1 cup (250 mL) mashed black beans, spread 1 1/4 cup (300 mL) cooked, drained and rinsed beans out in a wide bowl or on a rimmed cutting board/cookie sheet. Add 1 Tbsp (15 mL) warm water to help break down the skins, then mash thoroughly with a potato masher or the back of a fork until no whole beans remain and a fairly smooth paste forms, similar to refried beans.
1/2cup(125 mL) semi-sweet chocolate chips, plus more as topping if desired
1
Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or liberally spray with non-stick cooking spray and set aside.
2
In a large mixing bowl, add eggs and whisk until yolks and whites are combined. Add mashed beans, oil, maple syrup, brown sugar, and vanilla extract, whisking after each ingredient is added until well combined and smooth. Set aside.
3
In a separate bowl, whisk together the flour, cocoa powder, then add the baking powder, baking soda, salt, whisk again until well combined. Add chocolate chips and stir until chips are well coated.
4
Add dry mixture to the wet mixture and gently mix until fully incorporated and no flour or cocoa lumps remain - without OVER mixing.
5
Scoop the batter evenly into the muffin tin, filling each cup no more than three-quarters full.
6
Sprinkle muffins with additional chocolate chips, if desired.
7
Bake for 18 to 22 minutes, or until the tops spring back when gently touched and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
8
Remove from oven and let the muffins rest in the tin for 10 minutes to set up, then transfer them to a wire rack to cool slightly before serving warm!
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