Fudgy Flourless Chocolate Chili Muffins

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 1/2 cups

Organic Black Beans , rinsed

1/2 cup

Natural Almond Butter

1

Large Banana

1/4 cup

Unsweetened Cocoa Powder

1/4 cup

Carob Nibs

or Cocoa Powder

1/8 tsp

Cayenne Pepper

1 tsp

Baking Powder

1/2 Tbsp

Vanilla Extract

1/3 cup

Honey

1

Organic Egg

1/4 cup

Dark Chocolate Chips , chopped

to taste

Crushed Red Pepper Flakes

as needed

Coconut Oil Cooking Spray

or Extra Virgin Olive Oil Spray

Cooking Instructions

HIDE IMAGES

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 (1/4 cup) 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 (2 1/2 cups) , 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.

Step 4

In a separate small bowl, combine Unsweetened Cocoa Powder (1/4 cup) , ground carob nibs, Cayenne Pepper (1/8 tsp) , and Baking Powder (1 tsp) .

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 (1/2 Tbsp) , Honey (1/3 cup) , 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 (1/4 cup) 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!

Step 10

Serve and enjoy!