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Hello friends, today, we have some chocolate muffins.
Not just any chocolate muffins though, chocolate muffins with black beans in them!!!!
I know, I know, this sounds really weird.
BUT, I promise they are very delicious. Fudgy, dark chocolate muffins that are studded with dark chocolate chips. It’s the perfect balance of being moist, rich, while not being too heavy, or too sweet.
I created these muffins so that you could actually eat them as part of your breakfast, without them being a sugar bomb, resulting in a sugar crash later. Don’t worry, they are perfectly sweetened, but not overly so.
This is not my first time of incorporating beans into baked goods.
For years, this black bean brownie recipe was my go-to brownie recipe. I have shared it with many people, and they loved every bite of them. I also made another variation of the brownie recipe for a flourless skillet brownie. I even used chickpeas in these chickpea snickerdoodle blondies. So, making chocolate black bean muffins was in my wheelhouse.
What are chocolate black bean muffins, exactly?
They are delicious chocolate muffins that are made using black beans, that are blended right into the batter.
These muffins are:
- gluten free
- flourless – the black beans take place of the flour.
- easy to make – the entire batter is made in a blender.
- healthier – less sugar, less carbs, less fat, and more fiber than your average chocolate muffin.
- dark chocolate-y goodness – these chocolate muffins are for dark chocolate lovers only.
Can you taste the black beans?
No.
You 100% can’t taste the black beans. They are blended into the batter, so it’s not like you have chunks of black beans you’re biting into.
I was able to have lots of taste testers for this recipe, and everyone seemed to like them. The kids even reached for seconds.
I also enjoyed playing a fun game of “can you guess the secret ingredient” with my brother-in-law.
Spoiler alert: he could not!
So, I think it’s safe to say that you cannot taste the black beans in these muffins!
Ingredients for chocolate black bean muffins:
Measurements for the ingredients are in the recipe card below, but let’s talk about them here, so you have a better understanding.
- black beans – the secret ingredient! The black beans are blended up into the batter. Their starches in the black beans act as the flour, allowing them to be fluffy, and slightly cakey – like a muffin should be.
- whole eggs – for binding, and lift.
- egg yolks – for extra binding and lift. By using a few extra egg yolks, rather than the whole egg, we are adding in a little extra fat, which is needed due to the cocoa powder.
- plain, full fat Greek yogurt – yogurt helps to tenderize the muffins, and replaces a fair amount of oil. I tested the recipe using both full fat yogurt, and non-fat yogurt, and found that the little bit of extra fat from the full fat yogurt did help the muffins to have fudgier texture that didn’t dry out when they were leftover.
- extra virgin coconut oil – my go to baking oil. I love baking with coconut oil because it has a higher smoke point than other vegetable oils do. That little bit of coconut oil doesn’t make the muffin taste like coconut at all.
- cinnamon – I almost always add cinnamon to chocolate baked goods, it compliments the chocolate flavor. It’s subtle, you can’t really taste it, but trust me, it plays a part in the end result.
- instant espresso powder – this is optional. You can’t taste the espresso either, but it does help to deepen, and elevate the chocolate flavor.
- baking powder – for leavening.
- baking soda – also for leavening and making the muffins light and fluffy.
- kosher salt – to balance out the flavors. If using table salt be sure to cut the amount in half, as table salt tastes saltier, and it is finer in texture.
- granulated sugar – just enough to sweeten things up. I did test this recipe with coconut sugar. It was good, but we preferred the granulated sugar for both texture, and flavor. However, coconut sugar will still work great here, if that’s what you prefer to use.
- cocoa powder – for that chocolate flavor, of course!
- pure vanilla extract – almost always needed to flavor things up in a baking recipe.
- dark chocolate chips – because what’s a chocolate muffin without some chocolate chips?! I like using chocolate chips that have 60% cacao in them for a less overall sugar, and because I prefer dark chocolate over milk chocolate. Feel free to use whatever kind of chocolate chips you prefer, keeping in mind that this will affect the nutrition facts.
Can I use an egg substitute in this recipe?
Maybe.
I didn’t test this recipe with an egg substitute. I have a hard time thinking this recipe would work with an egg substitute, because I had to keep adding eggs to add more structure to the muffins so they wouldn’t fall apart when I removed it from the pan…or ate it.
However, if you want to give it a try. I suggest trying a few flax eggs, and I would recommend adding maybe 1/4 teaspoon of xanthan gum to help bind things together better too.
1 flax egg = 1 tablespoon of ground flax mixed with 3 tablespoons of water. Allow it rest for 5 minutes to thicken.
Let me know if you give it a try.
How to make chocolate black bean muffins:
Of course more detailed directions are in the recipe card below, but let’s give you a snapshot of how these babies are made.
- Prepare: preheat your oven to 400 degrees Fahrenheit. Grease a muffin tin.
- Blend the batter: Add all of the ingredients (except the chocolate chips) to a blender, and blend until smooth.
- Stir in the chocolate chips: Stir the chocolate chips in to the batter.
- Bake: Bake at 400 degrees Fahrenheit, reducing the oven to 325 degrees Fahrenheit half way through the bake time.
- cool: Allow them to cool slightly before removing from the pan.
- Enjoy: Enjoy the muffins slightly warm while the chocolate chips are still melted, or enjoy them once they have cooled.
So easy!
Are chocolate black bean muffins good leftover?
Yes. They are so good leftover.
Store them in an air tight container that is lined with paper towels, along with paper towels on top of the muffins. Keep them at room temp. They will last for 4 to 5 days.
Why put black beans in your muffins?!
Because it’s kind of fun to see if people can guess.
Also, because they add a level of nutrition. Extra fiber, a little protein – making them a little healthier, and satiating.
Plus, if you want to make these chocolate black bean muffins for anyone who has a gluten allergy, or grain allergy, these muffins work great.
Or, if you happen to be out of flour, but you have a can of black beans…and you’re really craving a chocolate muffin….than, these babies are to the rescue!!!
Why are chocolate black bean muffins healthier?
Regardless of the black beans, these chocolate muffins are significantly lower in calories than your average muffin you might buy at a bakery, or other more traditional recipes you might make.
An average chocolate muffin has a total of 442 calories, 20 grams of fat, 63 grams of carbs (28 grams of sugar), and only 2.3 grams of dietary fiber. (source)
One serving of my chocolate black bean muffin has 272 total calories, 15.2 grams of fat, 30.1 grams of carbs (18.3 grams of sugar), and 4.5 grams of dietary fiber.
Boom! Chocolate black bean muffins FTW!!!
Reasons you will love these chocolate black bean muffins:
- They’re so chocolate-y and delicious
- They’re fudgy,
- and fluffy.
- They’re easy to make – hello blender!
- They’re naturally gluten free,
- and flourless.
- They’re healthier – packed with fiber,
- lower in sugar,
- and lower in fat, than your average chocolate muffin.
- They make a great addition to breakfast.
- They’re a great snack,
- or a sweet treat.
- They’re good leftover.
- They’re kid approved,
- and 100% sharable.
More muffin recipes
- gluten free blueberry muffins
- healthy apple butter muffins
- healthy spiced carrot muffins
- healthy spinach muffins with apricots and raisins
More healthier chocolate recipes
- chocolate peanut butter chia seed pudding
- healthy chocolate oatmeal cookies (flourless)
- healthy chocolate freezer fudge
- no bake brownies with chocolate frosting
- favorite black bean brownies
- peanut butter and chocolate puffed rice treats
Did you make this recipe?
Let me know how it went. Leave a comment below, along with a star rating. I love hearing from you!
Print
Healthy Chocolate Black Bean Muffins
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: baking, breakfast, snack, dessert, one bowl
- Method: blending, baking
- Cuisine: gluten free, vegetarian, nut free
- Diet: Gluten Free
Description
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.
Ingredients
for muffin batter
- 1 15 ounce can black beans, drained, and well rinsed
- 3 large whole eggs
- 2 egg yolks
- 1/4 cup plain, full fat, Greek yogurt (see notes)
- 1/4 cup + 2 tablespoons coconut oil, melted
- 2 teaspoons cinnamon
- optional: 1 teaspoon instant espresso powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar (or, coconut sugar – see notes)
- 3/4 cup cocoa powder
- 2 teaspoons pure vanilla extract
for mixing in
- 1 cup dark chocolate chips, divided
Instructions
- 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 – blend on medium-high speed, stopping to scrape down the sides once or twice, until the batter is smooth. Note: if you’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.
Notes
Greek yogurt: I most often use fat free Greek yogurt in my recipes. However, in testing these muffins multiple times, I found that they were the most fudgy, and delicious, when I used full fat Greek yogurt. I think with the cocoa powder risks them drying out, so they need the extra lusciousness from the full fat yogurt. Make sure you use actual Greek yogurt, and not Greek style yogurt – the consistency should be very thick and not watery. My favorite brand is Fage.
Sugar: I tested this recipe using both coconut sugar, and granulated sugar. We found the one with the granulated sugar to have a better taste, and consistency. The 3/4 cup of sugar in these muffins really isn’t that much per serving, especially compared to most traditional chocolate muffin recipes. That being said, if you really preferer to use coconut sugar, than go for it. The muffins were still very good.
Dark chocolate chips: I used chocolate chips that have 60% cacao in them, which I like. If you’re trying to keep these muffins on the lower sugar side, then I recommend sticking with dark chocolate since they contain less sugar than milk chocolate does. However, if you really prefer milk chocolate chips, or bittersweet chocolate chips, then go for it. Just keep in mind that this alters the nutrition facts.
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