Mini Black Bean Brownies

Tiny, delicate, gluten-free cakes

Cook’s notes: Take 1/3 of a recipe for 12 regular muffins, and you can bake 12 mini muffins in about 10 minutes.

I tried full-size flourless chocolate muffins last week, and they were too rich.

This lighter version is scaled from a recipe published on Ambitious Kitchen, with some minor adjustments. The original author says, “Flourless black bean muffins that taste like a delicious, cakey brownie! These easy, fiber packed muffins are gluten free and the perfect healthy treat.”

Yield: 12 mini muffins. Each mini muffin has about 65 calories, 3 g fat, 8 g carb (2 g fiber and 5 g sugar), and 2 g protein (analysis via MyFitnessPal).

  • 1/2 cup canned black beans, rinsed and drained (about 3 ounces)
  • 1 large egg
  • 3 Tablespoons pure maple syrup (or honey)
  • 2 teaspoons olive oil
  • 1 teaspoon vanilla extract
  • 3 Tablespoons high-quality, unsweetened cocoa powder
  • heaping 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 Tablespoons dark chocolate chips, divided


  1. Heat oven to 350 degrees F. Lightly spray a 12-cup mini muffin tin with non-stick baking spray.
  2. Place black beans and egg in food processor and process until beans are well blended.
  3. Add maple syrup, olive oil, and vanilla; process again until smooth.
  4. Add in cocoa powder, baking powder and salt; process once more until smooth. Pour batter into a bowl and stir in 3 Tablespoons of chocolate chips.
  5. Using a Tablespoon cookie scoop, divide batter evenly among prepared mini muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin (about 2 to 3 chips per muffin).
  6. Bake for about 11-12 minutes or until toothpick inserted into the middle of a muffins comes out clean.
  7. Place on wire rack to cool for 10 minutes. Remove mini muffins from tin and transfer them to wire rack to cool completely.

Keep muffins for a day at room temperature, and then transfer to fridge and place in an airtight container.