Flourless Chocolate Blender Muffins

These Flourless Chocolate Blender Muffins are a deliciously decadent yet healthy treat, made in minutes!

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

For the Muffins:

1 can black beans drained and rinsed (or 1 1/2 cup cooked beans for keto)
1/3 cup mashed overripe banana or applesauce, or sweet potato
1/3 cup quick or rolled oats or 1/2 cup almond meal (or flour of choice, excluding coconut)
1/3 cup pure maple syrup or honey, or agave
1/4 cup nut butter of choice (or allergy-friendly substitute)
3-5 tbsp mini chocolate chips not optional, omit at own risk
2 tbsp regular cocoa powder
2 tbsp Dutch cocoa powder or additional regular cocoa powder
2 1/2 tsp pure vanilla extract
3/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda

Cooking Instructions:

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Line a muffin tin with parchment paper or use muffin liners.
Step 3: In your blender or food processor, add the black beans, mashed banana (or substitute), oats (or almond meal), maple syrup, nut butter, cocoa powders, vanilla extract, baking powder, salt, and baking soda. Blend until smooth.
Step 4: Fold in the mini chocolate chips gently into the batter.
Step 5: Scoop the batter into the muffin tin, filling each cup about 3/4 full. Bake for 18-22 minutes.
Step 6: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

These muffins can be stored in an airtight container at room temperature for up to 3 days.
For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.
To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag.