These heavenly muffins are a total joy to make and eat! They are richly chocolatey and decadently squidgy and soft. Such a chocoholics’ dream! You would never know there was no flour in them!
This recipe is blissful for people living with allergies or food sensitivities as they are totally free from wheat, gluten, grains, nuts, dairy and soya, and are sweetened only with maple syrup.
The dough is made with whipped up black beans, beetroot and eggs; these muffins are fantastically nutritious and packed with iron and rich in protein and fibre
This is a pretty foolproof recipe – just blend all the ingredients together in a food processor, spoon it into muffin cases and bake them. Hey presto, the greatest chocolate muffins in the world!
Get our lovely Healthy Bites newsletter each week!
Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.
Black Bean & Beetroot Chocolate Muffins
- Preheat the oven to 180℃ (conventional)/160℃ (fan), line a muffin tin with cases.
- Chop the cooked beetroot into chunks and put into a food processor along with the drained black beans and one egg. Blitz until smooth.
- Add the remaining eggs, maple syrup, olive oil and vanilla extract and blend again.
- Tip in the cocoa powder, baking powder and salt, and blend again.
- Once the mixture is smooth, gently stir through a third of the chocolate chips.
- Scoop the batter into the prepared muffin cases, and sprinkle with the remaining chocolate chips.
- Bake for 20-25 minutes, or until a cake taster comes out clean. Transfer onto a rack to cool.
- Ensure that you buy cooked beetroot in its natural juices, and not cooked beetroot in vinegar.
- You can buy chocolate chips or buttons or just break up a bar of chocolate. Ideally use chocolate that is at least 70% cocoa solids. This not only gives a richer taste, but also contains less sugar and more nutrients than chocolate with lower levels of cocoa solids. However young children may well prefer milk or white chocolate chips. Choose dairy-free options if needed.
- The muffins will keep for up to 3 days in an airtight container.
- They can be frozen for up to 3 months. Thaw to room temperature to serve which will probably only take 20-30 minutes.