Chocolate Black Bean Blender Muffins {High Protein}
from kristineskitchenblog.com
These Chocolate Black Bean Blender Muffins are some of the easiest muffins you'll ever make!
Prep Time8 minutes mins
Cook Time18 minutes mins
Total Time26 minutes mins
Servings: 12 servings
Calories: 143kcal
- 15 ounce can black beans rinsed and drained
- 3 eggs
- ½ cup unsweetened cocoa powder
- ½ cup old-fashioned rolled oats
- ½ cup plain Greek yogurt
- ½ cup pure maple syrup or honey
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ cup bittersweet chocolate chips
Preheat oven to 350 degrees F. Line a muffin tin with silicone (or paper) liners.
Place all ingredients, except for the chocolate chips, in a blender. Blend until smooth.
Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4-5 chocolate chips onto the top of each muffin.
Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in the pan and then remove to a wire rack to cool completely. (Silicone liners can be removed once muffins are cool.)
- These muffins have a lot of moisture and will not last long at room temperature. They are best stored in the freezer. Cool completely and then store in a zip-top plastic bag in the freezer for up to 2 months. Defrost in the microwave or at room temperature.
- You may also store the muffins in the refrigerator for up to 2 days.
- If made with certified gluten free oats, muffins are gluten free.
Serving: 1muffin | Calories: 143kcal | Carbohydrates: 24g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Sodium: 30mg | Fiber: 7g | Sugar: 11g
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