Chocolate Fudge Blender Muffins
Ingredients
- 1 can black beans, or 1 1/2 cup cooked
- 1/2 cup mashed banana,
- 1/2 cup quick or rolled oats
- 1/3 cup pure maple syrup or honey
- 1/3 cup nut or seed butter of choice
- 4 tbsp cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/4 cup chocolate chips (optional mix-in)
- dried cherries or cranberries (optional topping)
- Seed of choice (optional topping)
- Red, pink, and white sprinkles (optional topping)
- Cupcake liners
Directions
- Preheat oven to 350 F.
- Use a blender or food processor to blend the oats. Pour them into a separate bowl.
- Drain and rinse the black beans, then pat dry. Add into the blender.
- Mash 2 small, ripe bananas (or 1/2 cup worth) and add into the blender.
- Add the nut/seed butter and maple syrup to the blender.
- Add the pre-blended oats, cocoa powder, baking powder, baking soda, and salt into the blender.
- Close the lid and blend on high, until you reach a smooth consistency.
- Mix in optional chocolate chips by hand.
- Place 12 cupcake liners in the tray. It is suggested to fill them about 1/2-3/4 full because the muffins are dense.
- Add any of the suggested toppings.
- Place the tray in the oven for 12 minutes.
- Take the muffins out and let cool.
- The consistency will be fudge-like, rather than cake-like. These are safe to consume because of the ingredients used for the recipe (egg-free & flour-free).
- Place leftovers in the refrigerator up to 4 days, or the freezer for up to 3 weeks.
*Recipe was adapted from Chocolate Covered Katie’s Flourless Chocolate Blender Muffins. https://chocolatecoveredkatie.com/flourless-chocolate-muffins-blender/