Scale
Ingredients
- 1 15 oz. can unsalted black beans (thoroughly rinsed and drained)
- 2 organic (free-range eggs)
- 4 tablespoons virgin coconut oil (melted)
- 3/4 cup cocoa or cacao powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup finely ground coconut sugar
- 1/4 – 1/2 teaspoon peppermint extract
- 1/2 cup semisweet chocolate chips (60% cacao)
Instructions
- Preheat oven to 350 F and place baking cups in a 12-slot standard size muffin pan.
- In a food processor, place the black beans and whisked eggs, and pulse until combined, add the coconut oil, sugar, cacao powder, salt, and vanilla, and pulse until the batter is creamy and all ingredients combined, scraping down the sides as needed. Add the peppermint oil and 1/4 cup chocolate chips, pulse for a few seconds. If the batter is too thick, thin with a little water. Batter should be the consistency of the a frosting. If a more peppermint-y taste is desired, add another 1/4 teaspoon of peppermint oil. And, blend again.
- Evenly distribute the batter into each baking cup, top each with a few chocolate chips (from the remaining 1/4 cup).
- Bake for 21-26 minutes or until the tops are dry and the edges start to pull away from the sides. Avoid over-baking. They are better slightly under baked.
- Remove from oven and let cool for 20-30 minutes before removing from pan.
- Serve immediately.
- Store in an airtight container for up to a few days. Refrigerate to keep longer.
Notes
Adapted from Minimalist Baker