Black Bean Brownie Muffins

149 cal, 27C/3F/4P/13S.

Flourless Brownie Muffins that incorporate so-good-for-you black beans! I usually make these brownie muffins with chocolate chips. They come out so fudgy all thanks to the black beans and chocolate. They’re delicious straight out of the fridge but I like to pop one in the microwave for 10 seconds and those chips get all melty…

This time though, I changed it up. I wanted to top them with stuff. Yummy sweet stuff but without too much added sugar of course.

So I swapped out the choco chips for all kinds of nutella, peanut butter cups, honey peanut butter, chocolate, chocolate chips (swapping chocolate chips with chocolate chips is definitely a me type of thing to do)… Kitchen sink style! Made some beautiful swirls and what not.

And the final product was still about 12.6 g sugar per piece. Check! I left some plain ones in there too, because at 9.2 g sugar a piece, why not, I’ll eat them for breakfast, or top with some ice cream for a little dessert!

Ingredients:

  • 15 oz can of black beans, rinsed and drained (about 250 g)
  • 2 ripe large bananas or 1 cup applesauce (about 240 g)
  • 1 large egg
  • 1/2 cup quick oats (40 g)
  • 1/4 cup cocoa powder (24 g)
  • 1/4 cup granulated sugar (I use coconut sugar – 48 g)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp coarse salt
  • Toppings: honey peanut butter, nutella, peanut butter cups, chocolate, chocolate chips (6 g per muffin)

Makes 9 brownie muffins. Preheat oven to 350F and grease a muffin pan (I use silicone pan or liners for this and always grease them too). Blend all ingredients except toppings until smooth. Pour into muffin pan and top with desired toppings, 6g topping per muffin. Bake for 20-25 minutes. Let them cool most of the way in the muffin pan and only then remove (they firm up while cooling). Allow them to cool fully on a wire rack. Enjoy cold or warmed in the microwave or oven. I keep mine frozen for brownie emergencies. You know it.

Hope you enjoy and remember to tag #200isPlentySweet on instagram!

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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