Gluten-free black bean muffins
Here is a recipe for Gluten-Free Black Bean Muffins. I used a fantastic recipe from the Minimalist Baker as the basis for these delicious little morsels. I love the fact that they are nut-free, so that Raven is able to take them to her Kindergarten.
For a vegan version of these black bean muffins, you can substitute the eggs for two large flax eggs, as per the original recipe. To cater for little people, I used mini muffin trays, and popped blueberries and raisins in each slot, and sprinkles on top. I also reduced the quantity of cocoa specified, as it’s a little too rich for my youngest daughter’s delicate palate otherwise!
I like to keep a generous stock of baking in my freezer, so that I can spend less time each day making lunchboxes, and more time with my kids. Put frozen fare under the grill for a few minutes to restore it to its just-baked freshness.
- 1 can black beans, well rinsed and drained
- 2 large eggs
- 1 tsp pure vanilla extract
- 3 tablespoons of coconut oil, melted
- ½ to ⅔ cup cocoa powder (depending on how chocolatey you want the muffins to be)
- 1½ tsp baking powder
- ¼ tsp sea salt
- ½ to ⅔ cup coconut sugar (for finer texture, grind in a food processor)
- 48 frozen blueberries (optional)
- A generous handful of raisins (optional)
- Preheat oven to 180°C.
- Add muffin cases to two mini muffin trays (24 cases) or lightly grease if not using cases.
- Add all the ingredients to a food processor and process on low for 1 minute and on high for 2 minutes, scraping down the sides as necessary, until mixture is smooth.
- The batter should be quite thick (slightly thinner than butter icing but definitely not runny).
- If desired, add two frozen blueberries to each muffin case and sprinkle a few raisins in too.
- Spoon the mixture into the muffin cases/slots and use your finger to smooth the tops.
- I added sprinkles to my muffins, but feel free to experiment!
- Bake for approx 15 minutes or until the tops crust up and a skewer in the middle of a muffin comes out clean.
- Place cased muffins on a wire rack to cool. If not using cases, allow them to cool completely before gently removing from tray.
- Muffins will keep for a day or two in an airtight container, or place in fridge or freezer for longer storage.
In 2001, Sharon exchanged life as a successful London lawyer for Australian backpacking adventures. Next stop, Auckland, New Zealand, where she met and married a Kiwi. Sharon retrained as a Secondary School Teacher, teaching in two schools, before taking time out to raise a family. She is a proud mother of three - two girls aged six and three, respectively, and a nine month-old baby boy... Read even more