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Chocolate Black Bean Muffins

Double chocolate muffins bursting with black beans, veggies & whole-grain goodness!
Course Baking & Dessert, Breakfast & Brunch, Snack
Key Ingredient Beans
Dietary Need Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 254

Ingredients

  • 1 cup (250 mL) cooked or canned black beans, drained & rinsed
  • 2 bananas, mashed
  • 1/2 cup (125 mL) milk
  • 1/3 cup (75 mL) maple syrup
  • 1/4 cup (60 mL) canola oil
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 1 medium zucchini, grated & excess water squeezed out
  • 1 cup (250 mL) whole wheat flour
  • 1 cup (250 mL) quick oats
  • 1/2 cup (125 mL) unsweetened cocoa powder
  • 1 Tbsp (15 mL) chia seeds
  • 2 tsp (10 mL) baking powder
  • 1/2 cup (125 mL) chocolate chips

Instructions

  • Preheat oven to 350°F (180°C). Put paper liners in muffin tin.
  • Add black beans, bananas, milk, maple syrup, oil, eggs, and vanilla to blender and purée until smooth. Transfer batter to a medium mixing bowl, add zucchini and stir to combine.
  • Add flour, oats, cocoa powder, chia seeds, and baking powder. Stir to combine. Gently fold in chocolate chips.
  • Divide batter into prepared muffin tin. Bake for 20-25 minutes, or until toothpick inserted in center of muffin comes out clean.
  • Remove from oven and let cool in pan for 5 -10 minutes, then remove muffins from pan and let cool completely on a wire rack.

Notes

  • No zucchini on hand? Go orange and use grated carrot instead!

Nutrition

Serving Size: 1muffin | Calories: 254 | Total Fat: 10g | Carbohydrate: 38g | Fibre: 6g | Sugars: 14g | Protein: 7g | Cholesterol: 31mg | Sodium: 100mg | Potassium: 490mg | Iron: 4mg