vegan double chocolate muffins

January 14, 2015

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More chocolatey black bean creations! Hope you’re on board with that 🙂

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The beans basically just made them so soft and squishy! These muffins were awesome.

Vegan Double Chocolate Black Bean Muffins
From Veggie and the Beast Feast

1 tablespoon chia seeds
3 tablespoons warm water
¾ cup black beans (rinse and drain well, if from a can)
2 tablespoons olive oil OR coconut oil, melted
½ cup + 3 tablespoons coconut sugar
1 cup almond milk, room temp
½ tablespoon vanilla extract
1⅓ cup whole wheat pastry flour or white whole wheat flour
¼ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup mini semisweet chocolate chips

Preheat oven to 400 degrees.

Combine the chia seeds, water, black beans, oil, coconut sugar, almond milk and vanilla in a blender or food processor and process until mostly smooth.

Add the flour, cocoa, baking powder, and salt and pulse until just incorporated. Set aside 2 tablespoons of the chocolate chips, and stir the remaining chips into the batter.

Divide batter among 12 well-greased muffin liners, and sprinkle with remaining chocolate chips. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.

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