This is one of those recipes that makes me feel super sneaky because everyone thinks I’m feeding them a decadent, fudgy double chocolate cupcake, but I’m actually just feeding them beans. They’re not too sweet and the chocolate flavor is intensified with a splash of espresso. It’s impossible to have just one.
1 can black beans rinsed + drained (I use organic no salt added)
1/2 cup oats
1/4 cup cacao or cocoa powder
6 tbs egg whites
2 tbs strong espresso
1/4 cup maple syrup
1 tbs coconut oil
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup mini dark chocolate chips (I use ones sweetened with stevia)
Preheat oven to 350 degrees and combine all ingredients (except chocolate chips) in a blender until smooth. Transfer mixture to a bowl and fold in chocolate chips. Spray muffin tins with coconut oil or place silicone muffin cups in each. Fill each ¾ of the way and bake at for 20-25 minutes. Allow to cool before removing from tins.