Choc Muffins with a Can of Beans 🧐

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Written By Jessica Moulds

This recipe took a few goes to get right but honestly you don’t even notice the beans or greens. They are moist and more satisfying than your standard chocolate muffin. The kids have loved them. Store them in the fridge for 5 days or freeze and pull them out as you need.

Prep Time: 10-15mins
Cook Time: 20mins
Serves: 24 mini muffins or 12-16 normal sized muffins

Make free from:
Gluten: Use gluten free flour
Dairy: Use coconut yoghurt
Eggs: Replace with flax egg
Nuts: Avoid adding any nuts and replace almond flour with normal flour

 

What you need:

1 can cannellini beans (or black beans) drained and rinsed

1 medium ripe banana

1 medium courgette, grated

handful on spinach

2 eggs

dash of vanilla

1/4 cup Greek yoghurt

1/2 cup brown sugar/maple/honey or any sweetener you like

1/2 cup cocoa powder (or cocao)

1/2 cup almond meal (or just plain flour if you want nut free)

3/4 cup flour (spelt or plain)

1 tsp baking powder

1 tsp baking soda

1/2 cup choc chips

What to do:

Step 1

Heat the oven to 180 degrees on fan bake. Grease a muffin tray. I used mini muffins here to get more but you could use normal sized.

Step 2

Blend beans, banana, courgette, spinach, eggs, vanilla, yoghurt and sugar until smooth in a food processor or blender. Make sure it is really smooth.

Step 3

Pour into a large bowl and add the cocoa, almond meal, flour, baking powder and soda. Combine well. Stir through the choc chips.

Step 4

Spoon into muffin trays and bake in the over for 12-15 minutes if mini muffins or 20 minutes if normal sized muffins or until a skewer comes out clean and the muffins bounce back.

Step 5

Allow to stand a bit and then cool on a wire rack. Store in the fridge for a week or in the freezer for a few months.

Tips:

  • Add cranberries, nuts, seeds, coconut, berries

  • Freeze for 2-3 months

  • Store in the fridge

  • Great warm with some yoghurt

 
Jessica Moulds
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