Mocha Black Bean Brownie Muffins

Mocha Black Bean Brownie Muffin Banner

Date

(Gluten, Grain, Dairy & Processed Sugar Free)

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!

Organic & Fair-Trade Ingredients:

  • 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

Instructions:

  1. Soak pitted dates for one hour with water, enough to cover one cup of dates.

  2. Preheat the oven to 350°F.

  3. Drain the soaked dates well and place in a high-speed blender or food processor with the coconut oil. Mix well.

  4. Place black beans, eggs, cacao powder, ground coffee, cinnamon, and vanilla into the food processor and blend until smooth.

  5. Add the baking soda and mix briefly.

  6. Scoop batter into muffin cups with an ice cream scooper.

  7. Bake at 350 degrees for approximately 25 minutes, or until a toothpick inserted in the center comes out clean.

     

Variations:

  • Add 1/4 cup of nuts such as pecans.
  • Add 1/4-1/2 cup allergen-free chocolate chips (such as Enjoy Life), which will add sweetness but also processed sugars to your dessert.
  • A processed sugar, such as 1/2 cup coconut sugar, can be substituted for the dates.
  • For egg-free muffins, substitute 10 tablespoons of “aquafaba” (liquid from BPA-free canned garbanzo beans), beat well in the processor before adding to the mixture.  The consistency will not be the same as with eggs, so adding 1 tablespoon of baking powder in addition to 1 tablespoon of baking soda at the end will help it to rise. You will need more baking time.

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