Fudgy, fiber-packed black bean brownie bites with cocoa, maple, and chocolate chips — gluten-free and portable.
# Ingredient List:
→ Wet Ingredients
01 - 1 (15-ounce) can black beans, drained and rinsed
02 - 2 large eggs
03 - 1/3 cup pure maple syrup or honey
04 - 1/4 cup coconut oil, melted
05 - 2 teaspoons vanilla extract
→ Dry Ingredients
06 - 1/2 cup unsweetened cocoa powder
07 - 1/3 cup coconut sugar or light brown sugar
08 - 1/4 cup gluten-free oat flour
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon baking soda
11 - 1/4 teaspoon fine sea salt
→ Add-Ins
12 - 1/3 cup dark chocolate chips (gluten-free)
13 - 1/4 cup chopped walnuts or pecans, optional
# Directions:
01 - Preheat the oven to 350°F. Line a mini muffin tin with paper liners or lightly grease each cup with cooking spray.
02 - Place the drained black beans, eggs, maple syrup, melted coconut oil and vanilla in a food processor or blender. Purée until completely smooth and no bean fragments remain.
03 - Add the cocoa powder, coconut sugar, gluten-free oat flour, baking powder, baking soda and salt to the puréed mixture. Blend briefly until the batter is uniform and creamy.
04 - Transfer the batter to a bowl and fold in the dark chocolate chips and chopped nuts, if using, with a spatula to distribute evenly.
05 - Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full for even rise.
06 - Bake for 18 to 20 minutes, or until the centers are set and a toothpick inserted comes out with moist crumbs but not raw batter.
07 - Allow bites to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or storing.
