Gluten Free Flourless Black Bean Brownie Muffins
Gluten Free Flourless Black Bean Brownie Muffins takes approximately 35 minutes from beginning to end. For 64 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 141 calories, 5g of protein, and 6g of fat per serving. This recipe is liked by 5070 foodies and cooks. Many people really liked this American dish. This recipe from Ambitious Kitchen requires maple syrup, salt, unsweetened cocoa powder, and coffee. It works well as a very reasonably priced morn meal. Overall, this recipe earns a solid spoonacular score of 43%. Users who liked this recipe also liked Fudgy Chewy Black Bean Brownies (Flourless, Gluten Free), Fudgey Pumpkin Flourless Black Bean Brownies {Vegan and Gluten Free}, and Black Bean Brownie-cake, Gluten-free.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 teaspoon baking powder
1 (15 oz) can of black beans, rinsed and drained
2 tablespoons coconut oil, melted and cooled
1 tablespoon brewed coffee, optional to enhance chocolate flavor
1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top
3 eggs*
1/2 cup pure maple syrup (Grade B or C is best)
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder (I used Ghirardelli 100% Unsweetened Cocoa)
1 teaspoon vanilla extract
Equipment:
muffin tray
oven
food processor
muffin liners
toothpicks
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray.Place black beans and 1 egg in food processor and process until beans are well blended. Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth. Next add in cocoa powder, baking powder and salt; process once more until smooth. Next fold in 1/3 cup of chocolate chips.Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter. Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely. Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.
Step by step:
1. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray.
2. Place black beans and 1 egg in food processor and process until beans are well blended.
3. Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth. Next add in cocoa powder, baking powder and salt; process once more until smooth. Next fold in 1/3 cup of chocolate chips.Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter.
4. Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean.
5. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely. Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.
Nutrition Information:
covered percent of daily need
