Fudgy Chocolate Black Bean Muffins (No Flour!) Recipe
These fudgy chocolate black bean muffins are a delicious flourless treat that combines the rich taste of cocoa and chocolate chunks with the health benefits of black beans. Moist, tender, and naturally sweetened with brown sugar, they make a perfect snack or dessert that’s both indulgent and nutritious.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 15-oz can black beans (drained and rinsed)
- ¼ cup butter (melted, 60 g)
- 2 large eggs (100 g)
- ⅓ cup milk (80 mL)
- ¼ cup plain yogurt or sour cream (55 g)
- 1 tsp vanilla bean paste (4 g)
Dry Ingredients
- ⅔ cup light brown sugar (120 g)
- 3 Tbsp unsweetened cocoa powder (17 g)
- 1 tsp cornstarch (3 g)
- ¾ tsp baking powder
- ½ tsp salt (3 g)
- ⅛ tsp baking soda
Add-ins
- ¾ cup chocolate chunks (130 g)
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 muffin liners to prepare for baking.
- Blend Beans: Drain and rinse the black beans thoroughly. Using a food processor or immersion blender, blend them until completely smooth with no lumps, scraping the sides as needed to ensure even blending.
- Beat Sugar: In a large bowl, whisk together the light brown sugar and melted butter until the mixture is well combined and smooth, about 1 minute.
- Add Wet Ingredients: Add the eggs to the sugar and butter mixture, whisking until fully emulsified and slightly glossy, about 1 minute. Then stir in milk, yogurt or sour cream, and vanilla bean paste, beating for an additional 30 seconds.
- Add Dry Ingredients: Add the cocoa powder, cornstarch, baking powder, salt, baking soda, and the blended beans to the wet mixture. Whisk until the batter is fully incorporated and smooth without any clumps; the batter will be somewhat thin.
- Add Chocolate: Gently fold in the chocolate chunks with a spatula to evenly distribute them throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full or slightly more for a better rise. Optional: sprinkle extra chocolate chunks on top of each muffin for added texture and flavor.
- Bake: Bake the muffins in the preheated oven for 30 to 35 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Let them cool in the baking pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to rinse and drain the black beans well to remove any canning liquid for the best flavor.
- Using plain yogurt or sour cream adds moisture and a slight tang; either works well.
- Vanilla bean paste is preferred for its rich flavor, but vanilla extract can be substituted if needed.
- You can swap chocolate chunks for chocolate chips if desired.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. These muffins also freeze well for up to 2 months.
- For a vegan version, substitute eggs with flax eggs and use non-dairy yogurt and butter alternatives.
