These Chocolate Black Bean Blender Muffins are some of the easiest muffins you’ll ever make!
Deciding what to make for breakfast, lunch, dinner, and snack time day after day is not easy. Especially when kids are involved. Even with lots of fun and fresh lunchbox ideas, my husband and I still struggle to pack foods that our kids will actually eat and enjoy while they’re at school.
These muffins came to be because I needed something that was both easy to make and high in protein for my kids’ school lunches. They’re choosy these days about what they will eat at lunchtime, so I have to get creative. I’d say black beans, yogurt, eggs, and oats disguised as a delicious chocolate chip muffin is a pretty good way to win the kids over, wouldn’t you? And I’ll be totally honest- these muffins are a favorite lunchbox treat of mine, too!
I included one of these Chocolate Black Bean Blender Muffins in this easy lunchbox that I shared on Instagram, and some of you asked for the recipe. (If you don’t already follow me on Insta you can find my profile here.)
I’m happy to be sharing the recipe for these Chocolate Black Bean Blender Muffins today and I think you’re gonna love them! My kids cannot get enough of these. They think they’re just regular chocolate muffins with chocolate chips in them. What they don’t know is that there is a whole can of black beans hiding in each batch of these muffins. I’m scared to tell them for fear they’ll suddenly change their minds about how much they love these! 😉
I promise you can’t taste the beans in these muffins. Really. If you could, then I’m pretty sure my kids (and I) wouldn’t love these so much.
I’ve also made these muffins refined sugar free (except for the 5 chocolate chips that I add to each muffin) and flourless. Plus, each muffin packs a whole 7 grams of protein! That’s enough to fill you up until your next meal.
One of my favorite things about these Chocolate Black Bean Blender Muffins is how easy they are to make. You put all of the ingredients into your blender (except for the chocolate chips). Then blend until smooth, pour into your muffin tins, and add a few chocolate chips on top of each muffin. That’s it! They’re ready to go into the oven to bake.
I highly recommend using silicone muffin liners if you’re going to bake these. They’re inexpensive and the muffins pop right out of the liners after cooling. I tested this recipe without the liners and they stuck to my muffin pan a little bit, even though I sprayed it with cooking spray. Since I bought my silicone liners, I’ve used them many times. They’re also really handy for making baked egg cups!
Each of these Chocolate Black Bean Blender Muffins…
- has only 143 calories.
- has 7 grams of protein and 7 grams of fiber.
- gets its protein naturally from black beans, eggs, and Greek yogurt.
- is freezer-friendly, too!
- 15 ounce can black beans, rinsed and drained
- 3 eggs
- ½ cup plain Greek yogurt
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ cup old-fashioned rolled oats
- ½ cup bittersweet chocolate chips
- Preheat oven to 350 degrees F. Line a muffin tin with silicone (or paper) liners.
- Place all ingredients, except for the chocolate chips, in a blender. Blend until smooth.
- Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4-5 chocolate chips onto the top of each muffin.
- Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in the pan and then remove to a wire rack to cool completely. (Silicone liners can be removed once muffins are cool.)
You may also store the muffins in the refrigerator for up to 2 days.
If made with certified gluten free oats, muffins are gluten free.