Superfood Chocolate Muffins

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees

Step 2

Line two muffin tins with paper muffin/cupcake cups.

Step 3

Prepare the very vanilla batter first. Place all beans and 1 cup of the oats (not all of the oats) in a food processor and process well. Make sure to drain the beans and not add any liquid from the can.

Step 4

Next add applesauce (or banana) and coconut butter and process until combined. Add the rest of the ingredients, including the last cup of oats and process until a nice batter forms.

Step 5

To prepare the dark chocolate batter, place all ingredients in your cleaned food processor and process. Again, make sure to drain the beans from the can before you add them to the food processor.

Step 6

The chocolaty result will be smooth and somewhat thin. It will be thinner than the vanilla batter. Pour the chocolate batter into a bowl and then you will be ready to mold the batter into muffins.

Step 7

With your hands, mold the vanilla dough into balls about one-inch diameter. Keep some extra dough for creating a nice vanilla swirl or your own pattern on top.

Step 8

Place the vanilla dough balls into the muffin tin and flatten. Top with some of the chocolate batter. Make sure that the dough fills the muffin tin only half way. Create vanilla swirls on top (see photo) by rolling some of the vanilla dough into strips and placing on top of the cholate in a swirl shape.

Step 9

Bake for 25 minutes and let cool for at least 15 minutes once you take them out of the oven.