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These black bean muffins are grain, gluten, dairy, and processed-sugar free! See the variations below to substitute aquafaba for eggs to make them vegan.
When leaving these treats for my son’s preschool class several years ago, I was told that all the kids loved them. One boy even asked me for the recipe after class. They’re preschool approved!
1 cup pitted dates
Purified water for soaking dates
1-15 oz. can of black beans (BPA-free liner, low sodium), drained and rinsed
3 large pasture-raised eggs
1/3 cup liquefied coconut oil (or Miyoko’s vegan butter melted)
1/2 cup unsweetened cacao or cocoa powder
2 to 4 tablespoons of finely ground decaffeinated coffee beans (optional, but gives it a nice mocha flavor)
1/4 teaspoon cinnamon
3/4-1 teaspoon baking soda, depending on desired texture
2 teaspoons gluten-free pure vanilla extract (optional)
Muffin cups for individual treats
Soak pitted dates for one hour with water, enough to cover one cup of dates.
Preheat the oven to 350°F.
Drain the soaked dates well and place in a high-speed blender or food processor with the coconut oil. Mix well.
Place black beans, eggs, cacao powder, ground coffee, cinnamon, and vanilla into the food processor and blend until smooth.
Add the baking soda and mix briefly.
Scoop batter into muffin cups with an ice cream scooper.
Bake at 350 degrees for approximately 25 minutes, or until a toothpick inserted in the center comes out clean.