Sunday, May 15, 2016

Fudgy Flourless Chocolate Blender Muffins

These are not a fluffy muffin...they are fudgy, more like a brownie, and so satisfying and filling. 

And they are healthy for you...they have no refined flour or sugar, and have
black beans and bananas (or applesauce) but SSSHHH!...no one will know but you!

If you didn't already know this about me, I love recipes that add a healthy twist. 

Especially when you can disguise the taste and others don't even know. 

Because I found this recipe at Chocolate Covered Katie, who has a slew of healthy recipes, and I know she doesn't like things very sweet, I added
2 pkts. of stevia to sweeten this recipe up.  

If you prefer a less sweet result, then you can omit it. 



This was a quick and easy recipe because I just threw everything into the food processor (a blender works too) and it did all the mixing for me.  With only 2 of us in the house, I like that it doesn't make a full dozen either. 


ENJOY! 


FUDGY FLOURLESS CHOCOLATE BLENDER MUFFINS

1/3 c. quick or rolled oats
1/4 c. cocoa powder
3/4 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
1 can black beans, or about 1 1/2 c. cooked
1/3 c. applesauce (1 single serving size) or mashed ripe banana
1/4 c. peanut butter (or allergy-friendly sub)
1/3 c. pure maple syrup, honey or agave nectar
2 pkts. stevia, optional for sweetness
2 tsp. pure vanilla extract
3 - 4 Tb. mini chocolate chips 
optional chocolate chips for the tops

Yield: 8 or 9 muffins

Preheat oven to 350 and line 8-9 muffin cups. Drain beans and rinse very well, then pat dry. (Important step because it gets rid of any bean flavor). Blend all ingredients except chips until smooth in a blender or high-quality food processor. Stir in mini chips. Divide evenly into the muffin cups – don’t overfill or they will rise and then sink in the centers. Add chips to top if desired. Bake 12 minutes. (They will look underdone, but that's what you want). Cool; place in a covered container; refrigerate overnight. They firm up perfectly!   They last 3-4 days refrigerated or 2-3 weeks frozen. Freeze 1 or 2 at a time to thaw for a quick treat. 


Linked to Meal Plan Monday

More healthy recipes....