Dark Chocolate Black Bean Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
What you need:8 inch baking dish or 24 non stick mini muffin panFood processorNon-stick cooking spray1 oz 70% or greater Dark Chocolate1.5 cups Reduced/low sodium canned black beans- rinsed and drained2 Eggs + 1 egg white2 Tbsp. Extra light olive oil.25 cup Unsweetened dark chocolate cocoa powder1 tsp. Pure vanilla extract.25 cup Unsweetened applesauce.5 cup Honey1 tsp Baking powder
Step 1:
Preheat oven to 350 and coat an 8-inch square-baking dish or unlined muffin pan with nonstick cooking spray.
Step 2:
Break dark chocolate into small pieces and add 1 tbsp of water to a small glass bowl. Place the small glass bowl in a shallow skillet with water (~ 1 inch deep) and over low heat allow the water to heat the bowl and slowly melt the dark chocolate.
Step 3:
Combine black beans, oil, honey, applesauce & vanilla extract in a food processor and process until creamy smooth. Add cocoa powder, melted chocolate, eggs & baking powder and blend until smooth. Pour mixture into the prepared baking dish.
Step 4:
Bake for ~ 30 minutes until the top is dry and the sides pull away from the baking dish. Allow the cake to cool before cutting into squares.
Top with almond butter, peanut butter, whipped topping, or fresh berries.
Serving Size: Makes 24 mini Cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user MIKET78.
Preheat oven to 350 and coat an 8-inch square-baking dish or unlined muffin pan with nonstick cooking spray.
Step 2:
Break dark chocolate into small pieces and add 1 tbsp of water to a small glass bowl. Place the small glass bowl in a shallow skillet with water (~ 1 inch deep) and over low heat allow the water to heat the bowl and slowly melt the dark chocolate.
Step 3:
Combine black beans, oil, honey, applesauce & vanilla extract in a food processor and process until creamy smooth. Add cocoa powder, melted chocolate, eggs & baking powder and blend until smooth. Pour mixture into the prepared baking dish.
Step 4:
Bake for ~ 30 minutes until the top is dry and the sides pull away from the baking dish. Allow the cake to cool before cutting into squares.
Top with almond butter, peanut butter, whipped topping, or fresh berries.
Serving Size: Makes 24 mini Cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user MIKET78.
Nutritional Info Amount Per Serving
- Calories: 61.6
- Total Fat: 2.1 g
- Cholesterol: 17.8 mg
- Sodium: 38.6 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.4 g
- Protein: 1.8 g