Black beans are the secret ingredient in these brownie-like treats.
11 ingredients
15 oz Black beans canned low sodium
2 large egg Egg whole raw
3 tbsp Canola oil
1 tsp Vanilla extract
2/3 cup Sugar white
1/4 tsp Salt
1/4 cup Cocoa powder dry unsweetened
1 tsp Baking powder
1/2 tsp dry Coffee regular instant powder
1/2 cup mini chips Chocolate chips semi-sweet
4 miniature size Candy cane
10 steps
- Preheat oven to 350F.
- Line a muffin pan with muffin liners.
- Drain and rinse beans and add, along with eggs, oil, and vanilla, to a blender or food processor. Blend for about 5 seconds or until smooth.
- Add sugar, salt, cocoa powder, baking powder, and instant coffee (if using) to blender and mix until well combined.
- Add chocolate chips and mix with a spatula.
- Transfer batter to muffin cups, filling each cup about 2/3 way full.
- Bake for 15-18 minutes or until the center is firm.
- While muffins are baking, remove the wrappers from the candy canes and place them in a zip-lock bag. Use a rolling pin to break into pieces.
- After muffins are out of the oven, though before they are cool, top evenly with candy cane pieces.
- Let cool and enjoy!
1 serving = 1 muffin
Tips:
The instant coffee adds a depth of flavor but is optional.
For extra peppermint taste, add 1/2 tsp peppermint extract during step 4, before blending.
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