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.

Gluten-free Black bean mini muffins
 
Prep time
Cook time
Total time
 
These black bean mini muffins are perfect for children attending schools or pre-schools that have a nut-free policy. They are quick and easy to make, high in protein, and super-scrumptious!
Author:
Recipe type: Dessert, Lunchbox addition
Cuisine: Gluten free, vegan, grain free, nut free
Serves: 24 mini muffins
Ingredients
  • 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)
Instructions
  1. Preheat oven to 180°C.
  2. Add muffin cases to two mini muffin trays (24 cases) or lightly grease if not using cases.
  3. 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.
  4. The batter should be quite thick (slightly thinner than butter icing but definitely not runny).
  5. If desired, add two frozen blueberries to each muffin case and sprinkle a few raisins in too.
  6. Spoon the mixture into the muffin cases/slots and use your finger to smooth the tops.
  7. I added sprinkles to my muffins, but feel free to experiment!
  8. Bake for approx 15 minutes or until the tops crust up and a skewer in the middle of a muffin comes out clean.
  9. Place cased muffins on a wire rack to cool. If not using cases, allow them to cool completely before gently removing from tray.
  10. Muffins will keep for a day or two in an airtight container, or place in fridge or freezer for longer storage.
Notes
Muffins can be stored in the freezer. Put under the grill for a few minutes to restore them to their just-baked freshness.
Nutritional Information
Serving size: 1

About the Author

About Kiwi Earth Mother

Formerly an English lawyer, Sharon now resides in Auckland, New Zealand with her husband and three children.

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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

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