Name: Black Bean Brownie Muffins With Walnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup rolled oats; 15 oz. can of black beans (drained and rinsed); 1/4 cup tahini; 6 Tbsp. cocoa powder; 1 egg; 2 tsp. vanilla extract; 3/4 cup cane sugar; 2 tsp. apple cider vinegar; 1/4 tsp. salt; 1/2 tsp. baking soda; 3/4 cup dark chocolate chunks; 1/2 cup walnuts (chopped)

These rich and fudgy black bean brownie muffins with walnuts are a delicious and better-for-you twist on the classic dessert. Made with protein-packed black beans, they offer a moist and dense texture without the need for flour, making them gluten-free and guilt-free. The addition of chopped walnuts adds a satisfying crunch and a nutty flavor that perfectly complements the deep chocolate taste. These brownies are easy to whip up in a food processor, making them a quick and nutritious treat that everyone will love.

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Black Bean Brownie Muffins With Walnuts

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8

Calories 348 kcal

Ingredients

1/4 cup rolled oats
15 oz. can of black beans drained and rinsed
1/4 cup tahini
6 Tbsp. cocoa powder
1 egg
2 tsp. vanilla extract
3/4 cup cane sugar
2 tsp. apple cider vinegar
1/4 tsp. salt
1/2 tsp. baking soda
3/4 cup dark chocolate chunks
1/2 cup walnuts chopped

Instructions

Preheat oven to 350 degrees F.
In food processor, add old-fashioned oats and pulse until they become coarse flour.
To food processor add black beans, tahini, cocoa powder, egg, vanilla extract, cane sugar, apple cider vinegar, salt and baking soda. Process until smooth and well combined.
Add dark chocolate chunks and chopped walnuts to food processor and pulse into batter is formed.
Lightly spray muffin tins with nonstick cooking spray. Pour 1/3 cup of brownie batter into each mold.
Bake for approximately 20 minutes or until toothpick comes out clean.
Remove from oven and allow to cool for 10 minutes.
Serve at room temperature.