Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray.
Place black beans and 1 egg in food processor and process until beans are well blended.
Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth.
Next add in cocoa powder, baking powder and salt; process once more until smooth. Next fold in 1/3 cup of chocolate chips.
Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter.
Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely.
Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.
TrishaMarch 23, 2020
I make these brownies also but instead of using black beans I use chick peas—
PatMarch 25, 2020
Wow! These were delicious, moist, almost decadent! I didn’t have enough choc. chips to put on the top. I used dark chocolate bark with almonds and sea salt. I’ll be making these again! Btw, what’s the calorie count and nutrition information?
JacolynMarch 29, 2020
I made these and they are soooooo good. Makes me feel good that the ingredients are good for you too!
ELIZABETHApril 5, 2020
These are sooo tasty!!!
TeresaJune 25, 2020
I couldn’t believe how good they are-very moist, not too sweet and easy to make.