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Bean Brownie Muffins

These bean brownie muffins are the only way for my kids to enjoy beans at the moment!

Servings 12 muffins
Author whiteblankspace


  • 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


  1. Position rack in the middle and preheat oven to 350F.
  2. Thoroughly rinse beans and drain.
  3. Add beans and olive oil into a food processor. Blend until smooth.
  4. Add eggs, maple syrup, vanilla extract, and 2 tbsp of water. Blend until well combined.
  5. In a bowl, mix flour, cacao powder, baking powder, and salt.
  6. Pour the wet mixture into the dry mix. Mix with a rubber spatula until just combined. Try not to overmix.
  7. Line a muffin pan with paper or silicone muffin cups.
  8. Evenly distribute the batter into cups. I like to use a cookie scoop for this task.
  9. (optional) Sprinkle chocolate chips on top.
  10. Bake for about 17 minutes. The middle part will be a little soft when pressed. They will firm up while cooling.
  11. 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.

Recipe Notes

Do not use seasoned canned beans. You do not want seasoned bean brownies. Trust me.