Flourless Black Bean Brownie Muffins Recipes

FLOURLESS BLACK BEAN BROWNIE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray.
• Place black beans and 1 egg in food processor and process until beans are well blended.
• Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth.
• Next add in cocoa powder, baking powder and salt; process once more until smooth. Next fold in 1/3 cup of chocolate chips.
• Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter.
• Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely.
• Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.

FLOURLESS BLACK BEAN BROWNIES RECIPE | NATURALLY GLUTEN FREE

Steps:

• Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper. Grease the paper with cooking oil spray, and set the pan aside.
• In a blender or food processor, place the drained and rinsed beans, eggs, oil, vanilla and coffee, and blend or process until smooth.
• In a large bowl, place the cocoa powder, baking soda, salt and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar.
• Create a well in the center of the cocoa powder mixture and add the pureed bean mixture. Mix until well-combined.
• Add about half of the (optional) chocolate chips to the batter and mix to combine. The mixture will be thickly pourable.
• Pour the mixture into the prepared baking pan and spread into an even layer. Sprinkle the remaining (optional) chocolate chips even on top of the batter, and press down gently to help the chips adhere.
• Place the baking pan in the center of the preheated oven. Bake until the top springs back when pressed gently with a finger (about 25 minutes).
• Continue to bake your brownies until the top is set, and it springs back when pressed gently in the center with your forefinger. And when you shake the pan gently from side to side, it doesn't jiggle at all.
• For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable.
• Remove the pan from the oven, place it on a wire rack (still in the pan) and allow to cool until no longer hot to the touch.
• Remove from the pan and slice into squares with a sharp knife. For cleaner slicing, place the bars still in the cooled pan in the freezer for 10 minutes before removing from the pan and slicing.

FLOURLESS BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Puree black beans, honey, cocoa powder, coconut oil, eggs, baking powder, and salt in a food processor until smooth; pour into a baking dish. Stir chocolate chips into black bean mixture and sprinkle chopped chocolate over the top.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes. Let cool at least 10 minutes before cutting.

THE BEST BLACK BEAN BROWNIES (FLOURLESS)

Steps:

• Preheat oven to 350°F
• Butter an 8-inch baking pan.
• Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth.
• Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan.
• Bake the brownies for 30 to 35 minutes, or until just set in the center.
• Cool before cutting into squares.

FLOURLESS BLACK BEAN BROWNIE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray.
• Place black beans and 1 egg in food processor and process until beans are well blended.
• Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth.
• Next add in cocoa powder, baking powder and salt; process once more until smooth. Next fold in 1/3 cup of chocolate chips.
• Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter.
• Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely.
• Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.

BLACK BEAN BROWNIE MUFFINS

Steps:

• Puree all ingredients in a food processor. Divide into 8 muffin cups (about 2/3 full). Sprinkle chocolate chips on top of muffins. Bake for 15 minutes at 350 degrees or until a toothpick comes out clean. Do not overbake.

FLOURLESS BROWNIE MUFFINS

Steps:

• Preheat oven to 350° F.
• Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
• Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
• Divide batter among 12 prepared muffin cups.
• Top each muffin with about four chocolate chips; push into batter.
• Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean. (NOTE: Mine actually took about 25 minutes!).
• Cool completely and enjoy!