These brownie muffins are the only way my kids would eat beans at the moment. But they love these muffins and can’t get enough of them.
You can use black beans or white kidney beans. I use no-salt-added canned beans and rinse by adding the beans to a mesh strainer and running cold water through them. You can use salted beans as long as you rinse well, but do not use beans with other added seasonings, such as herbs. No matter how well you rinse the beans, the flavor will stay and you don’t want that in your brownie muffins.
These brownie muffins are best when chilled in the fridge. Enjoy!
Bean Brownie Muffins
These bean brownie muffins are the only way for my kids to enjoy beans at the moment!
- 1 15oz can white kidney beans or black beans, no-salt
- 1/4 cup olive oil
- 2 eggs
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 2 tbsp water
- 1/2 cup all-purpose flour
- 1/2 cup raw cacao or cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Position rack in the middle and preheat oven to 350F.
Thoroughly rinse beans and drain.
Add beans and olive oil into a food processor. Blend until smooth.
Add eggs, maple syrup, vanilla extract, and 2 tbsp of water. Blend until well combined.
In a bowl, mix flour, cacao powder, baking powder, and salt.
Pour the wet mixture into the dry mix. Mix with a rubber spatula until just combined. Try not to overmix.
Line a muffin pan with paper or silicone muffin cups.
Evenly distribute the batter into cups. I like to use a cookie scoop for this task.
(optional) Sprinkle chocolate chips on top.
Bake for about 17 minutes. The middle part will be a little soft when pressed. They will firm up while cooling.
Cool muffins on a wire rack, and then store them in an airtight container in the fridge for up to 3 days. These muffins taste best when chilled.
Do not use seasoned canned beans. You do not want seasoned bean brownies. Trust me.