I used to pride myself on the fact that my daughter ate so healthy. She loved salmon, kale, quinoa, black beans and broccoli. My husband and I patted ourselves on the back because we did a great job raising a toddler who wasn’t picky like so many others. Then she turned 2½. She suddenly decided she hated anything that wasn’t fruit or carbs. So, as it turns out, we didn’t deserve the credit we thought we did. Both my kids went through a phase where they would only eat muffins. So, I made it my mission to make the muffins as nutritious as possible. These muffins have magnesium, iron, antioxidants, and lots more good stuff!
BLACK BEAN FLOURLESS BROWNIES
•1½ cup of black beans (1 15oz can), drained and rinsed
•2 Tablespoons coconut oil, melted
•½ cup raw organic honey*
•1 Tablespoon brewed coffee*
•1 teaspoon vanilla extract
•1 teaspoon baking powder
•½ cup cacao powder*
•¼ teaspoon sea salt
•¼ cup dark chocolate chips or vegan chocolate chips
* You can replace honey with maple syrup or another sweetener of your choice if you want these to be vegan.
* The coffee enhances the flavor, but you can leave it out or use decaf.
* If you don’t have cacao powder, you can use unsweetened cocoa powder but you will lose some of the health benefits.
Preheat the oven to 350. Line a muffin tin with with baking cups, and rub the inside of each with coconut oil or spray with non-stick spray.
Blend black beans and eggs in food processor, adding one egg at a time, until smooth.
Add honey, coconut oil, coffee and vanilla. Blend until smooth.
Add baking powder, cacao powder and sea salt. Blend until smooth.
Stir in chocolate chips.
These freeze pretty well. I take them out of the liners and use my FoodSaver vacuum to keep them from getting freezer burn. They are a little more crumbly than I’d like, so I need to work on this recipe to fix that.
My daughter — who currently hates black beans — calls these “cupcakes”! They are kind of crumbly, so definitely messy when a toddler eats them!