Black Bean Chocolate Bakery Muffins

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a jumbo 6-slot muffin tin generously with coconut oil.

Step 2

Blend: Place the drained beans, date paste, eggs, melted coconut oil, and vanilla into your mini bullet blender (you may need to do this in two batches or use your KitchenAid with the whisk attachment if the beans are soft enough). Blend until completely smooth—no bean skins should be visible.

Step 3

Mix: Transfer the puree to a bowl. Fold in the cocoa powder, collagen, flax seeds, baking powder, baking soda, and salt. Mix until fully incorporated. Let sit for 5-10 min for flour to absorb.

Step 4

Gently fold in chocolate chunks

Step 5

Fill: Divide the batter evenly among the 6 jumbo muffin slots. They will not rise as much as flour-based muffins, so you can fill them near the top. Sprinkle the chocolate chips or cacao nibs on top.

Step 6

Bake: Bake at 425 for 7 min, then lower the temp to 350 and Bake for 25 minutes. Since these are dense and moisture-heavy, check with a toothpick; it should come out mostly clean.

Step 7

Cool: Let them cool completely in the tin. This is crucial for the structure to set so they don't crumble.