Black bean muffins…say what?! I know it sounds strange but I promise they are moist, fudgy and so satisfying! These healthy chocolate muffins are also free of gluten, dairy, and refined sugar! They’re bursting with chocolatey flavor and a hint of banana! I mean chocolate and banana…who doesn’t love that flavor combo?!
The best part is this healthy chocolate muffin feels like an indulgence but it’s actually good for you! It’s perfect for breakfast, a pre/post workout snack or even dessert!
So what makes it good for you?
Clean ingredients are most important to me, especially if it’s something I’m eating on a daily basis or giving to my kids…and everything in this healthy chocolate muffin is CLEAN!! It’s also made with good fats and is low in calories, carbs and sugar.
- Plant based protein: I love a snack that contains protein to keep me going throughout the day. I use Naked Pea Protein. It’s clean, pure and has a mild flavor. You can definitely sub for your favorite protein in this recipe like hemp, egg white, or whey (not dairy free).
Black beans are another source of plant based protein and one of the best legumes to consume. Black beans give this muffin a fudgy, moist texture, without all the butter or oil you find in a regular muffin. They’re high in fiber and protein and packed with vitamins and minerals to help maintain healthy bones. Black Beans are known to naturally decrease blood pressure due to the magnesium, potassium and calcium. They also aid in managing diabetes and heart disease.
- Healthy Chocolate: Most chocolate baked goods call for cocoa powder…instead I’m using one of my favorite superfoods, Organic Raw Cacao Powder. It’s rich in antioxidants, vitamins and minerals, making it a perfect addition to these healthy chocolate muffins. I’ve tried a few different low sugar baking chips for these muffins and my favorite is definitely Hu Semi-Sweet Chocolate Chips. This chocolate is made with high quality ingredients, no added sugar and tastes delicious! Hu is also dairy free, Keto and Paleo friendly as an added benefit! You can find them at target or straight from their site, I’ve linked above.
- Good fats: You can’t sacrifice all of the fat if you want a good flavor. It also plays a part in keeping you satiated. To keep it heart healthy and delicious I like extra virgin olive oil, you can also use avocado oil. If you use olive oil don’t bake these muffins above 350°F or you will lose the nutritious value.
Free From
- Gluten Free: I use oat flour in this muffin to make it gluten free. My mom recently became gluten free due to an autoimmune disease, she is also diabetic. So it’s been my goal to create baked goods that are gluten free and low in sugar and net carbs. The oat flour is packed with nutrients, protein and fiber to help hold the muffin structure and keep you full longer. Oat flour also has a subtle nutty, sweet and toasty flavor that pairs well with the other muffin ingredients.
- Dairy Free: Recently I’ve found that most dairy items don’t agree with me. So naturally I wanted to find a solution so I could still enjoy my favorite sweets!I love adding a bit of yogurt to muffins and cakes for extra moisture so I opted for cashew yogurt. I like the brand Forager, you can sub your favorite dairy free yogurt. Finally a little milk is needed, I use unsweetened coconut milk, you can definitely use almond or cashew milk too.
- Free from refined sugar: These healthy chocolate muffins are naturally sweetened with banana, monk fruit and erythritol. Making this muffin 3g of sugar, and 19g of net carbs, that’s amazing for a delicious treat! Lakanto Monk fruit sweetener with Erythritol is one of my favorite brands. You can also use Volupta Erythritol and Monkfruit Sweetener found at Costco.
DAIRY VERSION
If you’re not dairy free and want to make these muffins with items you have on hand already check out the recipe below.
- 1 ¾ cup gluten free oat flour (I like Bob’s Red Mill)
- 5 oz Hu semi-sweet chocolate chips, divided
- 1, 15 oz can low sodium black beans
- ½ cup raw cacao powder (I like Better Body Foods Organic)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt (I use Kirkland Pink Himalayan)
- 2 large eggs, room temp
- 250 grams very ripe banana (about 2 large)
- 1 ⅓ cup, monkfruit sweetener with erythritol (I like Lakanto)
- ½ cup, Plain unsweetened yogurt
- 2 tsp vanilla bean paste (or vanilla extract)
- ½ cup milk of choice
- 1/2 cup extra virgin olive oil (or avocado oil)
- 60 g protein powder of choice
Other similar recipes
- Gluten free, low sugar sweet potato cake
- Healthy Pumpkin Banana Muffins
- Gluten Free Skinny Blueberry Pancakes
- Healthy Greek Yogurt Cheesecake
You won't believe these muffins are actually good for you! Packed with nutrients, protein and clean ingredients! They are perfect for breakfast, a snack or dessert!
Ingredients
- 1 ¾ cup gluten free oat flour (I like Bob’s Red Mill)
- 5 oz Hu semi-sweet chocolate chips, divided
- 1, 15 oz can low sodium black beans
- ½ cup raw cacao powder (I like Better Body Foods Organic)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt (I use Kirkland Pink Himalayan)
- 2 large eggs, room temp
- 250 grams very ripe banana (about 2 large)
- 1 ⅓ cup, monkfruit sweetener with erythritol (I like Lakanto)
- ½ cup, plain cashew milk yogurt (I like Forager Project)
- 2 tsp vanilla bean paste (or vanilla extract)
- ½ cup unsweetened coconut milk (I like silk)
- 1/2 cup extra virgin olive oil (or avocado oil)
- 60 g pea protein powder (I use Naked, you can use your favorite plant based protein powder)
Instructions
- Preheat the oven to 350°F, line 2- 12 ct muffin tins with parchment liners (I love this brand, the muffins never stick!)
- In a personal blender add black beans, banana, yogurt, milk ,eggs, vanilla and olive oil. Blend until smooth
- In a large bowl whisk together oat flour, cacao powder, protein powder, monkfruit sweetener, baking soda, baking powder and salt.
- Meanwhile in a small glass bowl melt ½ of the chocolate chips. Use ½ power and 30 second intervals, stirring occasionally.
- With a spatula fold the wet ingredients into the dry. Once fully combined, stir in the melted chocolate and remaining chocolate chips.
- With a large spring handle ice cream scoop, evenly spoon the batter into lined muffin tins. Bake at 350°F for 18-20 min, until a toothpick comes out slightly crumbly.
*Note: you can freeze these muffins for up to 6 months and keep at room temp 5-7 days.
Amount Per Serving: Serving Size, 1 muffin Calories: 147 Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 16mg, Sodium: 195mg, Total Carbohydrate: 27g (19 NET Carbs), Fiber: 3g, Sugars: 3g, Protein: 6g
