(optional: nuts, coconut, chocolate chips for topping)
Preheat oven to 350 degrees
Lightly grease muffin pans, full size or mini: my favorite… I like using TJ’s olive oil spray
Rinse and drain beans
Follow instructions for egg replacement using food processor
Add remaining ingredients to food processor (not toppings, of course)
Puree until smooth, continuing to scrape down sides
Fill muffin tins and add optional topping(s)
Bake for 20-25 minutes, less for mini (sides should pull away from pan)
Allow to cool in pan for 30 minutes then gently remove…they will be soft.
Store in air tight container and refrigerate for longer storage.
I’m not a huge dessert person but my friend, Beth, is and she swears by this recipe. She runs a bootcamp program and likes being able to give her students some options for healthy treats. I love that this recipe is pretty simple and doesn’t need any adaptation to make it vegan and gluten free.
Anytime I can get beans into my diet, I’m happy…this recipe does that! Black beans give us an excellent source of protein and fiber and, unlike other types of beans, have a significant amount of Omega 3’s.