Preheat oven to 325 degrees F (160 degrees C) and lightly grease mini muffin pan using Coconut Oil Cooking Spray (to taste).
Add 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 rinsed Organic Black Beans (15 ounce), All Natural Almond Butter (1/2 cup), 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.
In a separate small bowl, combine Unsweetened Cocoa Powder (1/4 cup), ground carob nibs, Cayenne Pepper (1/8 teaspoon), and Baking Powder (1 teaspoon).
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 (2 teaspoon), Honey (1/3 cup), and Organic Egg (1), then blend until smooth consistency. The batter may be somewhat of a liquid texture.
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) and Crushed Red Pepper Flakes (to taste) if desired.
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!