149 cal, 27C/3F/4P/13S.
Flourless Brownie Muffins that incorporate so-good-for-you black beans! I usually make these brownie muffins with chocolate chips. They come out so fudgy all thanks to the black beans and chocolate. They’re delicious straight out of the fridge but I like to pop one in the microwave for 10 seconds and those chips get all melty…
This time though, I changed it up. I wanted to top them with stuff. Yummy sweet stuff but without too much added sugar of course.
So I swapped out the choco chips for all kinds of nutella, peanut butter cups, honey peanut butter, chocolate, chocolate chips (swapping chocolate chips with chocolate chips is definitely a me type of thing to do)… Kitchen sink style! Made some beautiful swirls and what not.
And the final product was still about 12.6 g sugar per piece. Check! I left some plain ones in there too, because at 9.2 g sugar a piece, why not, I’ll eat them for breakfast, or top with some ice cream for a little dessert!
- 15 oz can of black beans, rinsed and drained (about 250 g)
- 2 ripe large bananas or 1 cup applesauce (about 240 g)
- 1 large egg
- 1/2 cup quick oats (40 g)
- 1/4 cup cocoa powder (24 g)
- 1/4 cup granulated sugar (I use coconut sugar – 48 g)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp coarse salt
- Toppings: honey peanut butter, nutella, peanut butter cups, chocolate, chocolate chips (6 g per muffin)
Makes 9 brownie muffins. Preheat oven to 350F and grease a muffin pan (I use silicone pan or liners for this and always grease them too). Blend all ingredients except toppings until smooth. Pour into muffin pan and top with desired toppings, 6g topping per muffin. Bake for 20-25 minutes. Let them cool most of the way in the muffin pan and only then remove (they firm up while cooling). Allow them to cool fully on a wire rack. Enjoy cold or warmed in the microwave or oven. I keep mine frozen for brownie emergencies. You know it.
Hope you enjoy and remember to tag #200isPlentySweet on instagram!