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
- Heat oven to 350 degrees F. Lightly spray a 12-cup mini muffin tin with non-stick baking spray.
- Place black beans and egg in food processor and process until beans are well blended.
- Add maple syrup, olive oil, and vanilla; process again until smooth.
- 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.
- 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).
- Bake for about 11-12 minutes or until toothpick inserted into the middle of a muffins comes out clean.
- 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.