Brownie Chocolate Muffins

These are a bit different because they are made with black beans and not much flour, so you can say these little muffins are packed with a good amount of soluble fiber! At first, when I started making these I thought it smelled a little funny but after adding all ingredients in, it smelled like the real deal. These chocolate muffins are made with love for my Mom for Mother’s Day, and I hope (fingers and toes crossed) she will love them! Make 9 muffins. 


1 (15 ounce) can of black beans
1/2 cup unsweetened cocoa
1/4 cup coconut oil
1/8 cup Stevia
1 tsp. vanilla
2/3 cup egg whites
1/2 cup almond flour (or flour of choice)
1/4 tsp. salt
Topping: crushed walnuts (optional)
Non-stick cooking spray


Preheat the oven at 350 degrees.
Rinse beans.
Mix all ingredients together and blend in a food processor (You can use a blender but when I used it the mix was hard to get out).
Pour into a greased muffin pan, and spoon out 2 tablespoons in each cup.
Bake at 350 degrees for 40 minutes.
Cool and enjoy!

Tip: Warm them up before eating, either in a toaster oven (5 min.), conventional oven (10 min.) or microwave (15 sec.). Each will differ in time and check often to make sure you are not over heating. 

3 Responses to “Brownie Chocolate Muffins”

  1. Shanna

    I made these yesterday but only have stevia extract so I put in 1/16c. Was that the right conversion? They did not have any sweetness to them at all. Thanks!

    • Dayna D

      I had 1/8 cup Stevia, so it was too little Stevia. That maybe why they were not too sweet. Try making them again with the 1/8 cup. You can also add more to your liking. They are not going to be super sweet, so you may need to add more if you want them that way. :0


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