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Black Bean Brownie Muffins

Updated: Mar 13

Do y’all recall that Chickpea Peanut Butter Muffin recipe we put out a while back? Well, we’ve gotten such good feedback about it that I decided it was time to conjure up another, so I hope y’all are in the mood for some wholesome dark chocolate beaniliciousness.It has all the good stuff--beans, fruit, nuts, & seeds—and none of that SOS nonsense.

Mind you, it’s not real sweet, but the texture and flavor are delectable, and I think it’d be fine to add a few more dates if your sweet tooth is still adjusting to the no-added-sugar lifestyle.

Without further ado, I bring you Black Bean Brownie Muffins!


15 oz can of black beans, drained

2 flax eggs (2T ground flax + 5T water or plant milk; let sit a few minutes)

5 oz dates (about 1 cup packed)

½ C almond flour

½ C rolled oats

6T cocoa powder

2T carob powder

¼ C nut butter

1 t baking soda

1 t vanilla powder

½ C chopped walnuts (or chocolate chips, raisins, etc)

Preheat oven to 375°.

Place all ingredients except walnuts into food processor and process until smooth. Put mixture in bowl and stir in walnut pieces. I used a spring-loaded icecream scoop to dollop dough into 8 small muffin cups. Bake 18-20 minutes.

Please let us know how they turn out in the comments below. 😊

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