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Double Chocolate Black Bean & Avocado Muffins

Print Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup all-purpose flour
  • 1⁄2 cup unsweetened cocoa powder
  • 3⁄4 cup granulated sugar
  • 1⁄2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 avocado, mashed
  • 1⁄2 cup black beans, drained, rinsed
  • 1⁄2 cup skim milk (almond or soy milk may be substituted)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1⁄2 cup semisweet chocolate chips

Instructions
 

  • Directions:
    Preheat the oven to 350°F. Line a muffin tin with paper liners, or spray the tin with cooking spray so the muffins don’t stick.
    In a large bowl, combine the flour, cocoa powder, sugar, salt, baking powder, and baking soda. Mix thoroughly. Cut the avocado in half length- wise and remove the pit.
    Using a spoon, scoop the flesh into a blender or food processor. Add the beans, milk, vanilla, and eggs and blend until ingredients are mixed and the texture is smooth. Add the wet ingredients to the dry ingredients slowly, until completely mixed and moist.
    Fold the chocolate chips into the batter. Fill the muffin tins two-thirds of the way up. Makes 12 muffins. Bake for 15 minutes or until the muffins look golden brown. Let cool and enjoy.
Keyword black bean chocolate banana muffins, chocolate black bean cupcakes