Equipment Needed
- High-speed blender or food processor
- 12-cup standard muffin tin
- Muffin liners (paper or silicone)
- Rubber spatula
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my muffin tin with liners. I give them a very light spritz with cooking spray, which I’ve learned prevents any potential sticking, especially if you’re using paper liners. Now, to the blender! I add my impeccably rinsed black beans, eggs, maple syrup, melted (and slightly cooled) coconut oil, vanilla extract, cocoa powder, baking powder, and salt. I place the lid on tightly and blend on high. The goal is a completely smooth, silky, pourable batter. This can take a full minute or two. I stop, scrape down the sides with my spatula, and blend again. Any graininess from the beans must be eliminated here for the best texture.
Once the batter is velvety smooth, I pour it into a mixing bowl. This next step is crucial: I fold in most of the dark chocolate chips, reserving a small handful for the tops. Blending the chips would break them down too much. Folding ensures they stay intact for those gooey bursts. The batter will be thin, much thinner than a traditional muffin batter—more like a thick smoothie. This is exactly right. Don’t be tempted to add flour or oats; the structure comes from the beans and eggs.
Using a ladle or a large spoon, I evenly divide the batter among the 12 muffin cups. They should be about ¾ full. I sprinkle the reserved chocolate chips on top of each one, pressing them in slightly. Then, the tin goes into the center of the preheated oven. I set my timer for 18 minutes. The hardest part is waiting while that incredible chocolate scent fills the house. I use this time to wash the blender—it’s much easier to clean right away.(See the next page below to continue…)