Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C) and lightly grease mini muffin pan using
Coconut Oil Cooking Spray (as needed)
.
Step 2
Add
Carob Nibs (30 g)
to a food processor or NutriBullet and blend until fine powder or flour consistency, set aside.
Step 3
Once carob nibs are set aside, add the
Organic Black Beans (425 g)
,
Natural Almond Butter (160 g)
, and
Banana (1)
to the food processor, blend until well combined and fairly smooth. Do not worry about getting it too smooth at this point.
Step 4
In a separate small bowl, combine
Unsweetened Cocoa Powder (20 g)
, ground carob nibs,
Cayenne Pepper (as needed)
, and
Baking Powder (4 g)
.
Step 5
Add the dry ingredients to the wet mixture in the food processor and pulse 3-4 times to gently mix.
Step 6
Next, add the
Vanilla Extract (10 mL)
,
Honey (115 g)
, and
Organic Egg (1)
, then blend until smooth consistency.
Step 7
Pour the batter into greased miniature muffin cups filling nearly to the top. Place muffin tray in the oven and bake for approximately 18-20 minutes or until muffins have risen and toothpick can be inserted and come out clean.
Step 8
While muffins are still warm, sprinkle tops with
Dark Chocolate Chips (45 g)
and
Crushed Red Pepper Flakes (to taste)
if desired.
Step 9
Allow muffins to cool for 5-10 minutes before removing from pan. Store muffins in the refrigerator for a week or so, if they last that long!
