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Double Chocolate Brownie Muffins

 

Hello my loves!

This is the first recipe I've created and posted since we've been on lockdown from the pandemic we are currently experiencing. First things first, I hope you are all staying safe, healthy, and are finding light through this difficult time. I pray for those who are currently sick, the departed, and the families of those departed. 

My family and I are homebodies so we truly don't mind staying in all day long. However, being the extrovert busy body that I am, I sometimes find my self riddled with anxiety if I'm not creating, planning, or doing. Luckily I've put myself on a schedule. Part of that schedule includes recipe creation!

For this specific blog post, I thought it would be fun to create a recipe that includes everyday ingredients that most of y'all would already have in your pantry! And since we're quarantined, we might as well utilize what we already have on our shelves!

So here are my Double Chocolate Brownie Muffins! They're gluten and grain-free made with only natural sugars! I used Lilly's Chocolate Chips and D'vash Sweet Potato Nectar in this recipe! If you don't have those items, you can replace with whatever you have on hand! Keep an eye out for the substitutions!

 

TIME: 30 MIN

YIELDS: 12 SERVINGS

 

CAL 138 | CARB 17 | FAT 6 | PROTEIN 5

 

INGREDIENTS

1 (15 ounce can) black beans, rinsed and drained
1/4 cup of any kind of creamy nut or seed butter
2 medium sized ripe bananas
1 tablespoon of vanilla extract
1/4 cup real maple syrup/coconut sugar/monkfruit/ D'vash date nectar
1/4 cup of almond flour or oats
1/4 cup of cocoa powder
1/2 teaspoon of pink Himalayan salt
3/4 teaspoon of baking powder
1/8 teaspoon of baking soda
Cooking/baking spray

Fillers
1  1/4 cup Lilly's chocolate chips (or dark chocolate chips)
1/2 cup of chopped pecans

 

METHOD

 

1. Preheat the oven to 350 degrees.
 

2. Spray a muffin tin with cooking spray.
 

3. Place the beans, bananas, nut butter, syrup or sweetener, and vanilla extract in a food processor. Blend until the batter is smooth. Use a spatula to scrape the sides of the food processor. It make take a few pulses because the beans take a while to puree.
 

4. Add the almond flour, cocoa powder, Himalayan salt, baking powder, and baking soda directly into the food processor with the other ingredients. Blend until everything is well-combined. 
 

5. Fold in the chopped pecans and 1 cup of chocolate chips in the food processor with the batter. Stir with a spatula.  Scoop out 1/4 cup servings of brownie muffins in each muffin cup 6. Evenly distribute the remaining chocolate chips on top of each muffin. Be sure to press the chocolate chips into the surface of the batter otherwise they won't stay on top after the baking process.
 

7. Bake for 16-18 minutes or until a toothpick comes out clear.
 

8. Allow the muffins to cool completely before pulling them out of the tin, otherwise they'll fall apart. Scoop muffins out with a spatula.  They should be somewhat fudgy and dense.  Store in the refrigerator!

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