Double Chocolate Muffins with Black Beans

No one will have a clue that there are black beans in these muffins! They are great for breakfast, lunch or a healthy snack, and either alone or with peanut butter and bananas. Another option is to make them into Reese's-style muffins by swirling a little peanut butter in the batter after you fill the muffin tins and before baking. If you are using a high-powered blender like Vitamix or Blendec, you have the option of adding Medjool dates prior to blenderizing the wet ingredients in order to make them a little sweeter and higher in fiber. If you're worried about the vinegar in it, don't be. The vinegar only enhances the flavor, the way that buttermilk does. Freeze them and pull them out as you need them. Enjoy!
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Ingredients

1 3/4 cups flour (high fiber blend or all purpose) 1/2 cup packed brown sugar 1/2 cup unsweetened cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup canned black beans, drained and rinsed 1 cup warm water 1/4 cup coconut oil, melted 1 tablespoon red wine vinegar 3/4 cup unsweetened applesauce 1 teaspoon vanilla extract 10 Medjool dates, pitted 1 large egg peanut butter to swirl in the batter (optional) 1 cup semisweet chocolate minichips, divided

Directions

1) Preheat oven to 400°.
2) Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour and the next 5 dry ingredients in a large bowl. Make a well in center of the dry mixture and set aside. Place the black beans, water, oil, vinegar, unsweetened applesauce, dates (don't forget to remove the pits first!), vanilla and egg in a blender. Blend well until completely smooth. Combine the wet mixture with the flour mixture and stir just until moist. Gently fold in 2/3 cup of the mini chocolate chips.
3) Spray enough muffin tins with cooking spray to make 18 muffins. Divide the batter evenly among the muffin cups. To make Reese's-style muffins, swirl about a teaspoon or so of peanut butter into the batter (optional). Sprinkle the remaining mini chocolate chips evenly over the batter. Bake at 400° F for 10 minutes or until a wooden pick inserted in the center comes out clean. Be careful not to overbake. Cool the muffins in the tins for 5 minutes on a wire rack.