Last week I made the Flourless Peanut Butter & Banana Muffins that I blogged earlier this year for my kids. They just devoured them for breakfast and snacks. I was really digging how easy it was to put all the ingredients into the blender, press start, and basically be done. So I went onto Pinterest to find more blender muffin recipes and I came across these little protein-packed yummies. I had a can of black beans in my pantry and just enough oats....so I gave them a try. Results were a super easy muffin to throw together, moist, dense chocolate flavor, and quality, healthful ingredients. I would say that's a win-win-win.
This recipe comes from the blog Kristin's Kitchen Blog:
Ingredients
- 15 ounce can black beans, rinsed and drained
- 3 eggs
- ½ cup plain Greek yogurt
- ½ cup pure maple syrup or honey
- 2 teaspoons vanilla extract
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ cup old-fashioned rolled oats
- 1 tsp cinnamon <this was my own addition>
- ½ cup bittersweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Line a muffin tin with silicone (or paper) liners.
Place all ingredients, except for the chocolate chips, in a blender. Blend until smooth.
Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4-5 chocolate chips onto the top of each muffin.
Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in the pan and then remove to a wire rack to cool completely. (Silicone liners can be removed once muffins are cool.)
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