Bean Brownie Muffins

Hey y’all!

I’ve seen a lot of recipes out there for black bean brownies. But there’s one problem: I don’t really buy black beans.

I cook my own beans in my pressure cooker and then freeze them in jars, so it’s helpful to pare down the types of beans I use. I’ve learned over the years that most beans are interchangeable with other beans, but I didn’t want to substitute a main ingredient at the beginning of my bean journey. The bean I did keep on hand was the pinto bean, so I went scouring the internet until I found a pinto bean brownie recipe.

And I found it! This recipe from Ex Sloth is nearly perfect! I still use the basic recipe and just substitute where needed. However, for y’all, I decided to write down my modifications.

Ingredients:

  • 1½ Tbsp coconut oil, melted
  • 1/4 cup sunflower seeds
  • 2 cups cooked pinto beans (1 15oz can)
  • 2 Tbsp ground flax
  • 6 Tbsp water
  • 1 Tbsp apple sauce
  • 1 Tbsp pure maple syrup
  • ⅓ cup cocoa powder
  • ⅓-½ cups dry stevia (depending on how sweet you want yours to be. I went with ⅓ cups
  • 2-3 Tbsp oat flour
  • 1 tsp baking powder

Directions:

-Preheat oven to 350 F (I like to do this right before I spoon my batter into the muffin tin so I don’t have the oven on for longer than I need it.)

-Add coconut oil to bowl (so you can melt it if need be).

-Grind sunflower seeds to a powder in a blender or spice grinder (I recommend a small blender since you can use it for the next step). Add to oil.

-Blend/mash beans and add to bowl.

-Mix everything else up in the bowl and dish into a prepared muffin tin (this makes about 8-9 muffins; they don’t rise much, so fill each cup 3/4 full)

-Bake for 35 minutes. Don’t worry about when the skewer stick comes out clean. These muffins lie! Store in the fridge (these are actually better the next day).

Voi la! Pinto Bean Brownie Muffins! I really like these muffins. In fact, if you don’t want the fuss of preparing or cleaning the muffin tin, just bake in a cake pan to make brownies and bake for 45 minutes.

These muffins are high in fiber and low in sugar. Plus, the extra fiber from the beans will make what sugar is there absorb slower. These are a great healthy food that I make all the time. I won’t even call them a treat, because I eat multiple muffins throughout the day.

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