Black Bean Chocolate Mini Muffins
Easy double chocolate mini muffins made with black beans and zucchini — a kid-friendly, low-sugar recipe that helps picky eaters learn to love nutritious foods.
Servings: 36 mini muffins
Calories: 72kcal
Ingredients
- ¾ cup black beans cooked from dried or drained and rinsed from a can
- 3 ripe mashed bananas
- 1 egg
- ¾ cup milk
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1 ½ cups all-purpose or whole wheat flour
- ⅓ cup unsweetened cocoa powder
- ¼ cup brown sugar
- ¼ cup ground flax
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips
Instructions
- Preheat the oven to 400° F.
- Mash the beans until no lumps remain. You’ll still see the skins – that’s okay!
- Mash in the bananas, and then the egg.
- Stir in the milk, canola oil, vanilla, and shredded zucchini.
- Stir in the flour, cocoa powder, brown sugar, ground flax, baking powder, and salt.
- Fold in the chocolate chips, do not over mix the batter.Grease your muffin tins or -even better- use silicone muffin pans!
- Using a small scoop, fill the muffin tins.
- Bake mini muffins for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
- Store muffins in the fridge or freezer. The moisture content is higher than typical muffins and they will go bad quickly on the counter.
Video
Notes
ALLERGEN INFO: this recipe contains cow's milk, eggs, and wheat.
Nutrition
Calories: 72kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 40mg | Potassium: 116mg | Fiber: 2g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
