Preheat oven to 325 degrees F (160 degrees C) and lightly grease mini muffin pan using
Coconut Oil Cooking Spray (as needed)
Carob Nibs (1/4 cup)
to a food processor or NutriBullet and blend until fine powder or flour consistency, set aside.
Once carob nibs are set aside, add the
Organic Black Beans (2 1/2 cups)
Natural Almond Butter (1/2 cup)
to the food processor, blend until well combined and fairly smooth. Do not worry about getting it too smooth at this point.
In a separate small bowl, combine
Unsweetened Cocoa Powder (1/4 cup)
, ground carob nibs,
Cayenne Pepper (1/8 tsp)
Baking Powder (1 tsp)
Add the dry ingredients to the wet mixture in the food processor and pulse 3-4 times to gently mix.
Next, add the
Vanilla Extract (1/2 Tbsp)
Honey (1/3 cup)
Organic Egg (1)
, then blend until smooth consistency.
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.
While muffins are still warm, sprinkle tops with
Dark Chocolate Chips (1/4 cup)
Crushed Red Pepper Flakes (to taste)
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!