Description
Deliciously moist and fudgy Chocolate Peanut Butter Black Bean Muffins that combine the rich flavors of chocolate and peanut butter with the nutritional boost of black beans and oats. These muffins are a perfect guilt-free treat that’s easy to make, packed with protein and fiber, and naturally gluten-free.
Ingredients
Scale
Main Ingredients
- 1 15-ounces can black beans, drained and rinsed
- ½ cup old fashioned or quick oats
- 2 eggs
- ¼ cup plain Greek yogurt
- ¼ cup 100% natural peanut butter, plus more for topping
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- pinch of salt
- 2 tablespoons cocoa powder
- ½ cup semi-sweet chocolate chips, plus more for topping
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350ºF (175ºC) and line a muffin tin with paper muffin liners to prevent sticking.
- Grind oats: Add the oats to a food processor or high-powered blender and blend for 20-30 seconds until the oats are broken down into finer crumbs, which will help create a smooth batter.
- Blend batter: Add the drained black beans, eggs, plain Greek yogurt, peanut butter, sugar, vanilla extract, baking powder, salt, and cocoa powder to the food processor. Blend everything for 45-60 seconds until you achieve a smooth, creamy batter with no visible bean chunks.
- Add chocolate chips: Stir your semi-sweet chocolate chips into the blended batter gently to distribute evenly.
- Fill muffin cups: Spoon the batter evenly into the 12 muffin liners, filling each about three-quarters full to give them room to rise.
- Add toppings: If desired, add extra peanut butter by dropping small amounts on top of each muffin and swirling with a toothpick to create swirls. Sprinkle additional chocolate chips on top as well.
- Bake muffins: Place the muffin tin in the middle rack of the oven and bake for 13-15 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Cool and store: Allow the muffins to cool completely in the tin before removing. Store leftovers in the refrigerator to maintain freshness.
Notes
- Using black beans adds protein and fiber while keeping these muffins moist and fudgy.
- You can substitute almond or soy yogurt if you prefer a dairy-free version.
- These muffins are naturally gluten-free if you use certified gluten-free oats.
- For a sweeter muffin, increase the sugar slightly or add more chocolate chips.
- Make sure to cool muffins completely before storing to prevent sogginess.
- Muffins can be frozen for up to 1 month; thaw before serving.
