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A close-up of a chocolate muffin in a paper liner, with more muffins and cocoa powder in the background.
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Fudgy Chocolate Black Bean Muffins (No Flour!)

These double chocolate black bean muffins are fudgy, intensely chocolatey and flourless. Rich enough for dessert but wholesome enough for breakfast!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfasts
Cuisine: American
Diet: Gluten Free, Halal, Low Lactose, Vegetarian
Keyword: black bean dessert, black bean muffins, brownie muffins, chocolate muffins
Servings: 12 muffins
Author: Sarah Bond

Ingredients

  • 1 15-oz can black beans drained and rinsed
  • ⅔ cup light brown sugar 120 g
  • ¼ cup butter melted, 60 g
  • 2 large eggs 100 g
  • ⅓ cup milk 80 mL
  • ¼ cup plain yogurt or sour cream 55 g
  • 1 tsp vanilla extract 4 g
  • 3 Tbsp unsweetened cocoa powder 17 g
  • 1 tsp cornstarch 3 g
  • ¾ tsp baking powder
  • ½ tsp salt 3 g
  • ⅛ tsp baking soda
  • ¾ cup chocolate chunks 130 g

Instructions

  • Prep: Preheat the oven to 350°F. Line a muffin tin with 12 liners.
  • Blend Beans: Drain and rinse 1 15-oz can black beans. Using a food processor or immersion blender, blend until completely smooth, scraping down the sides to ensure all of the beans get blended. The mixture should look smooth, with no bumps.
    A food processor containing a mixture of blended black beans, viewed from above on a light-colored surface.
  • Beat Sugar: In a large bowl, whisk together ⅔ cup light brown sugar and ¼ cup butter (melted) until well combined, about 1 minute.
    A metal mixing bowl with melted butter and brown sugar, next to a metal whisk, on a light grey countertop.
  • Add Wet Ingredients: Add 2 large eggs and whisk until fully emulsified and slightly glossy, about 1 minute.
    Add ⅓ cup milk, ¼ cup plain yogurt or sour cream, and 1 tsp vanilla extract. Continue beating for 30 seconds.
    A mixing bowl with a whisk attachment contains a beaten egg mixture. Nearby are a food processor with chocolate batter, a bowl of cocoa powder, and a small dish with baking soda and powder.
  • Add Dry Ingredients: Add 3 Tbsp unsweetened cocoa powder, 1 tsp cornstarch, ¾ tsp baking powder, ½ tsp salt, ⅛ tsp baking soda, and blended black beans. Whisk until fully incorporated and no clumps remain. Batter will be on the thinner side .
    Overhead view of a metal mixing bowl with a whisk attachment containing partially mixed wet and dry baking ingredients, including cocoa powder and creamed butter.
  • Add Chocolate: Fold in ¾ cup chocolate chunks, using a spatula.
    A metal mixing bowl containing chocolate cake batter with chunks of chocolate on top, placed on a light gray surface.
  • Fill Muffin Tin: Divide batter evenly among muffin cups, filling about ¾ to slightly fuller for better rise.
    Optionally sprinkle the tops with more chocolate chunks!
    A muffin tray filled with chocolate batter and chocolate chunks, a metal mixing bowl with residue, and a metal measuring cup with chocolate nearby.
  • Bake for 30 to 35 minutes, or until tops are set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
    Cool in the pan for 5 to 10 minutes before transferring to a wire rack.
    Chocolate muffins with chunks of chocolate rest on a black wire cooling rack lined with parchment paper.

Video

Notes

Store in an airtight container at room temperature for up to three days, or in the fridge for up to five. The fudgy texture actually improves slightly on day two as the crumb sets fully, which makes these an especially good breakfast meal prep option.
To freeze, wrap individual muffins and store for up to two months. Thaw at room temperature or microwave for 20 to 30 seconds from frozen.
How to know when they're done: These don't behave like a traditional muffin in the oven, so the usual visual cues don't apply. Flour-based muffins dome and spring back clearly. These stay flatter on top and set more gradually, which makes it easy to pull them too early or leave them in too long. Here's what to look for: the tops should look matte and dry rather than shiny or wet, and the edges should be just starting to pull away from the liner. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter

Nutrition

Serving: 1brownie | Calories: 210kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 18g | Vitamin A: 160IU | Vitamin C: 0mg | Calcium: 60mg | Iron: 2mg
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