Flour-Free Chocolate Muffins
This flour and grain free chocolate muffin recipe is a fun take on a fan favourite, the soft and rich chocolate mud cake. It's also easily adaptable to suit a variety of tastes.
Equipment
- Blender or Food Processor
- Muffin pan
Ingredients
- 3 tbsp coconut oil melted
- 1 can (420g) black beans drained
- 2 large free range eggs (vegan option: flax seed 'egg')
- 1 tsp 100% vanilla extract
- 1 ½ cups coconut sugar
- ¾ cup cacao powder
- 1 ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 175°C (fan forced).
- Lightly grease a muffin pan, or line with baking paper.
- Beat the eggs and add all ingredients to a blender or food processor. Puree until smooth.
- Optional: If adding additional ingredients, such as fruit or chopped nuts, first pour the mixture into a bowl and stir these in.
- Spoon mixture evenly into the muffin pan, leaving about a 1 cm gap from the top. Gently tap base of the pan on the bench top to release any air pockets. Smooth the tops with the back of a spoon or knife.
- Optional: Add any toppings, or leave plain if decorating later.
- Bake for 25 minutes or until the muffins separate from the sides of the muffin pan. Baking times may vary depending on the size of your cakes, so check back to see how they're coming along.
- Let the cakes cool for 30 minutes before carefully removing them from the pan.
- Optional: Add any further toppings or decorations, if desired. Enjoy!
Notes
These muffins can be stored refrigerated in an air tight container for up to 3 days - if they last that long!
You may like to spice up your muffins with some added flavours in steps 3 & 4.
Some suggested ingredients to add into your mixture before baking include:
Some suggested ingredients to add into your mixture before baking include:
- For a spicy hot chocolate twist, add 1/4 tsp cayenne pepper and 1/4 tsp cinnamon at step 3
- For some fruity fun, add 1/4 cup sultanas or fresh raspberries in step 4
- For a nutty crunch, mix in 1/4 cup of chopped walnuts or macadamias at step 4