Chocolate and black beans…

… not a common mixture! But it really works for muffins! Cooking gluten-free deserts is often difficult, not because of the taste of food, but due to texture! Using beans replacing flour in muffins will give you moist muffins with perfect texture!


Furthermore, this is a very simple recipe, and you can use only a bowl, or better yet, the food processor!

So, this is how I did it:

2TBSP flax seeds + 5TBSP water

1 ½ cup black cooked beans

½ cup raw cocoa

1 ½ TBSP coconut oil

½ cup brown sugar

4TBSP water (check if needed)

Put in the food processer the flax seeds with the water and pulse it for a couple of times; let it rest for 5 minutes. Add the remaining ingredients, scraping the sides and adding water, if needed. You should get a thick chocolate mousse type of batter!


If you like chocolate as I do, you can add chocolate chips.

Cook for 25 minutes in preheated 175º (350ºF) woven. You can´t use a toothpick for checking if they are cooked, because they are really moist. Let it cool for 20 minutes before removing from the pan!



This recipe was inspired in this wonderful site!


About Inês

Hi everybody! I am a dedicated yogin trying to make the best of this wonderful experience called living!
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