Don’t Wrinkle Your Nose Muffins (Vegan, GF Black Bean Brownie Muffins)

Don’t Wrinkle Your Nose Muffins (Vegan, GF Black Bean Brownie Muffins)

I’d like to throw it out there I am not a bean lover. In fact I am not even a bean liker, which is how I have successfully managed to not make the muffins everyone had been raving about for years. Well, that and I just don’t bake. We don’t get along. It’s messy, time consuming and sweets aren’t my thing. But you know what? Curiosity did not kill the cat after all. Nope, it made me finally cave, make the damn brownies and… begin what I’m sure will be a serious love affair.

Starting out, I had less than no hope for these, but I figured what the hell? Beans are cheap. It requires only my food processor, and if they’re nasty the husband will eat them anyways, because he’s pretty much my human food disposal.

This is where I  admit defeat and confess I ate 2 before they even cooled. And had one with breakfast.

They are so, so soft on the inside, slightly hard on the outside, taste nothing like beans (oddly, but thankfully), and don’t have the over power chocolatey, sweet taste of a cake or typical cupcake.

Black Bean Brown Muffins

What You Need

  • Food processor a mixer of some sort. I used my food processor, but if you don’t have one a standing mixer or even a hand one would be good. Something is needed to get the beans the right texture.
  • 15 ounces of black beans (either a large can rinsed and draining thoroughly, or dry soaked overnight)
  • 3 tablespoons of coconut oil
  • 3.4 cup of cocoa
  • 1/4 tsp of sea salt (or regular, whatevs)
  • 1 tsp vanilla
  • 2 large flax “eggs” (2.5 tbsp of flax and 6 tbsp of water, mixed) (OR, I’m sure you could actually use 2 eggs, although they would no longer be vegan then)
  • 1/2 cup raw sugar (or regular)
  • 1 1/2 tsp of baking powder
  • Anything extra you like on your brownies. For me, walnuts make brownies. They separate a fudgy cake from a brownie. They are a must, no negotiations. The husband is an icing man. Actually, a sugar man. So I also iced some of them with a store bought, generic chocolate fudge icing because you know what? I don’t care enough to make my own for him. There, I said it. My love has limits.

How You Do It

  1. Heat the oven to 350
  2. Grease a muffin tin, or go the lazy Racheal route and put in some muffin cups
  3. If you go the flax egg route, mix that up in the food process and let it sit (it needs to get a little gooey)
  4. Toss everything else into the food processor, and let is pulse until its a relatively smooth texture. You might need to open it up and scrape the sides bit.
  5. Because it’s a brownie mixture, it will be a little thicker than say a cake batter, but should still slowly slide off a spatula
  6. Equally divide your batter into the tins (it’s okay to lick the remaining batter from the bowl. I was scared to because well, its BEANS, but nope, tastes like a brownie.)
  7. Add any toppings (chocolate chips, walnuts..)
  8. Toss in the oven
  9. Take out, let cool (or don’t)
  10. EAT!

* Note: the inside might seem a little too moist, but don’t worry! They’ll be done. They are meant to be a soft and delicious. You can store them in the fridge, or freeze some. OR do as I do, and leave them on the counter and watch them disappear over the course of a couple days.

*Recipe from The Minimalist Baker 


See? Look just like flour filled muffins, but way better! Each muffin has, yes sugar and calories, but also has 7 grams of fiber and 5 grams of protein (not counting the nuts). SO if you’re going to have a chocolaty treat for dessert, this is a super great route to go.


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