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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 161.2
  • Total Fat: 5.1 g
  • Cholesterol: 20.7 mg
  • Sodium: 256.9 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 4.4 g

View full nutritional breakdown of Healthy Chocolate Muffins calories by ingredient
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Healthy Chocolate Muffins

Submitted by: 15THC_ODETTE

Introduction

Chocolate Muffins made with black beans and sauerkraut that pass the kindergartener test. (The recipe used to be titled Healthy Chocolate Cupcakes, but since I don't ice them, my son calls them muffins instead. They are more muffin-y than cupcake-y, so I have changed the title)

I have updated the recipe to use coconut oil instead of Earthbound margarine.
Chocolate Muffins made with black beans and sauerkraut that pass the kindergartener test. (The recipe used to be titled Healthy Chocolate Cupcakes, but since I don't ice them, my son calls them muffins instead. They are more muffin-y than cupcake-y, so I have changed the title)

I have updated the recipe to use coconut oil instead of Earthbound margarine.

Number of Servings: 18

Ingredients

    1/3 cup coconut oil
    1 1/4 cups granulated sugar
    2 large eggs
    2 tsp. vanilla extract
    2 Tbsp. brewed coffee
    1 15.5-oz. can black beans, drained, rinsed and pureed
    1 14.5-oz. can sauerkraut, drained, rinsed, squeezed and pureed
    1/2 cup unsweetened cocoa powder
    1 cup white whole wheat all-purpose flour
    1 tsp. baking powder
    1 tsp. baking soda
    3/4 cup water

Directions

1. Preheat oven to 375F. Line 18 muffin tins with paper liners.
2. In a large mixing bowl, cream margarine and sugar together until light.
3. Beat in eggs one at a time, beating well after each egg.
4. Add vanilla and coffee.
5. Beat in the black bean puree until smooth
6. Beat in the sauerkraut puree
7. Sift flour, baking powder, baking soda, salt, and cocoa together.
8. Add dry ingredients to wet mixture, alternately with the 3/4 cup water. Beat well after each addition.
9. Fill cupcake tins two-thirds full.
10. Bake 20 minutes, or until toothpick inserted in center comes out clean.
11. Cool in pan 5 minutes. Remove, and cool on rack.

Makes 18 muffins






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Honestly everyone who has a sweet tooth should try this recipe. I did out of curiosity and I was very surprised as to how moist and wonderful they tasted. Don't be afraid of the sauerkraut, you can't taste it at all. - 11/20/08

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  • 0 of 1 people found this review helpful
    Do you use GROUND coffee? Or coffee already made? Anyone know?? I want to make these tomorrow, and I don't know if I am to use ground or brewed? - 2/17/09

    Reply from 15THC_ODETTE (2/19/09)
    I used brewed coffee. I will update the recipe to reflect that.


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  • 0 of 2 people found this review helpful
    Sounds interesting. I may just give it a try. I wonder if spinach might be an alternative to the kraut. It tends to add moisture, but it may alter the flavor. Maybe I'll just have to try it both ways. - 1/27/09

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  • Incredible!
    0 of 2 people found this review helpful
    got to try this - 11/24/08

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  • 0 of 2 people found this review helpful
    Could you try adding pumpkin instead of the 'kraut? - 11/18/08

    Reply from 15THC_ODETTE (12/3/08)
    You could, but pumpkin has a significantly higher glycemic index. You really don't taste the sauerkraut. Rinse it really well and squeeze it dry. Once you do that, it is highly processed cabbage more than sauerkraut. The sauerkraut is the key to keeping the cake moist.


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  • 0 of 2 people found this review helpful
    could you use something other than sourkrout ?
    - 11/17/08

    Reply from 15THC_ODETTE (11/17/08)
    I suppose so; however, the sauerkraut adds moisture to the recipe. If the sauerkraut is thoroughly drained and rinsed it imparts no flavour to the cupcakes.


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