Chocolate black bean muffins
These clever muffins are perfect for lunch boxes and are high in protein so they will keep the kids full until dinner time. They taste just like regular choc-chip muffins so your kids won’t know that they are secretly getting a healthy source of protein courtesy of the eggs, black beans and Greek yoghurt. The muffins are easy to make using a blender and they are freezer friendly.
How long will it take?
30 minutes
What’s the serving size?
Makes 12 muffins
What do I need?
- 420g can black beans, rinsed and drained
- 3 eggs
- ½ cup cocoa powder
- ½ cup rolled oats
- ½ cup Greek yogurt
- ½ cup pure maple syrup or honey
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ cup dark chocolate chips
How do I make it?
- Preheat oven to 180C. Line a muffin tin with silicone (or paper) liners.
- Place all ingredients, except for the chocolate chips, in a blender. Blend until smooth.
- Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4-5 chocolate chips onto the top of each muffin.
- Bake for 18-20 minutes, until a toothpick inserted into the centre of a muffin comes out clean. Cool for 5 minutes in the pan and then remove to a wire rack to cool completely. (Silicone liners can be removed once muffins are cool.)
- These muffins have a lot of moisture and will not last long at room temperature. They are best stored in the freezer.
- You can also store the muffins in the fridge for up to 2 days.
Recipe from kristineskitchen.com
