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4.94 from 15 votes

Chocolate Black Bean Blender Muffins {High Protein}

from kristineskitchenblog.com
These Chocolate Black Bean Blender Muffins are some of the easiest muffins you'll ever make!
Prep Time8 mins
Cook Time18 mins
Total Time26 mins
Servings: 12 servings
Calories: 143kcal


  • 15 ounce can black beans rinsed and drained
  • 3 eggs
  • ½ cup unsweetened cocoa powder
  • ½ cup old-fashioned rolled oats
  • ½ cup plain Greek yogurt
  • ½ cup pure maple syrup or honey
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 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.)



  • These muffins have a lot of moisture and will not last long at room temperature. They are best stored in the freezer. Cool completely and then store in a zip-top plastic bag in the freezer for up to 2 months. Defrost in the microwave or at room temperature.
  • 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.


Serving: 1muffin | Calories: 143kcal | Carbohydrates: 24g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Sodium: 30mg | Fiber: 7g | Sugar: 11g
Nutrition information is only an estimate.
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