Healthy Chocolate Muffins

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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

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.

Minutes to Prepare: 15

Minutes to Cook: 20

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