Black Bean Brownie Chocolate Mint Muffins

It's officially September, and if you know me, you know that means one thing: muffin season is back. Something about the air shifting just makes me want to be in the kitchen again, and this recipe has basically taken over my life the last few weeks.

I first made these on a whim, using up black beans I had in the pantry, and I honestly didn't expect much. But they turned out SO fudgy and rich that I've seriously had them on repeat ever since. I shared them on my story a little while back, and over 20 of you requested the recipe, so I am sharing it here for you to keep forever!!

What makes these rare, honestly, is that there's no added sugar in the batter at all — no honey, no maple syrup, nothing. The only sweetness comes from the chocolate mint on top. Everything else is naturally sweetened by what's already in there, which is part of why I feel so good handing these to my toddler.

These have become a real staple in my house right now: something I can make just using the blender. It also feels so indulgent to have for breakfast with the chocolate mint on top, but I’m just getting in so much fiber with the buckwheat flour and black beans! If you're in a season where you need something easy, cozy, and genuinely good for you, I think you'll love these as Teddy and I do Let me know if you try them. 🤎 xx

Equipment needed: blender, muffin tin, muffin liners, knife, cutting board.

Ingredients:

• 1 ½ cup black beans, rinsed and drained.

• 1½ cups unsweetened vanilla almond milk (I love Califia, 4 ingredient Vanilla)

• 3/4 cup yogurt of choice (unsweetened Forager is what I used)

• 1 egg

• ½ cup cacao powder (add a little extra if you want it extra chocolatey!)

• ¾ cup gluten-free ORGANIC oats (I love One Degree Organics)

• ½ cup buckwheat flour

• ⅛ cup tapioca flour

• 1 tbsp chia seeds

• ½ tsp baking soda

• ½ bar chocolate mint, chopped (I love Theo and Eco Organics).

Recipe:

• Preheat your oven to 350°F and line 10 muffin tins with a liner.

• In a high power blender, blend the black beans, almond milk, yogurt, and egg together until completely smooth.

• While blending on low, slowly add in the cacao powder, oats, buckwheat flour, tapioca flour, chia seeds, and baking soda. Blend until just combined.

• Divide the batter evenly among the muffin cups with an ice cream scoop. Fill them up as much as you can.

• Top each muffin with chopped chocolate mint.

• Bake for 22-25 minutes until hard to tap. These will be ooey and gooey, so let it sit in the tin for 10 minutes or so.

• Enjoy with almond butter, honey.