These rich and fudgy black bean brownie muffins with walnuts are a delicious and better-for-you twist on the classic dessert. Made with protein-packed black beans, they offer a moist and dense texture without the need for flour, making them gluten-free and guilt-free. The addition of chopped walnuts adds a satisfying crunch and a nutty flavor that perfectly complements the deep chocolate taste. These brownies are easy to whip up in a food processor, making them a quick and nutritious treat that everyone will love.
Black Bean Brownie Muffins With Walnuts
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Ingredients
- 1/4 cup rolled oats
- 15 oz. can of black beans drained and rinsed
- 1/4 cup tahini
- 6 Tbsp. cocoa powder
- 1 egg
- 2 tsp. vanilla extract
- 3/4 cup cane sugar
- 2 tsp. apple cider vinegar
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 3/4 cup dark chocolate chunks
- 1/2 cup walnuts chopped
Instructions
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Preheat oven to 350 degrees F.
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In food processor, add old-fashioned oats and pulse until they become coarse flour.
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To food processor add black beans, tahini, cocoa powder, egg, vanilla extract, cane sugar, apple cider vinegar, salt and baking soda. Process until smooth and well combined.
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Add dark chocolate chunks and chopped walnuts to food processor and pulse into batter is formed.
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Lightly spray muffin tins with nonstick cooking spray. Pour 1/3 cup of brownie batter into each mold.
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Bake for approximately 20 minutes or until toothpick comes out clean.
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Remove from oven and allow to cool for 10 minutes.
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Serve at room temperature.
Notes
Nutrition
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