Judy
Gold Post Medal for All Time! 677 Posts 
You will taste the chocolate, but not the beans that give these muffins a lot of protein. I used mini semi-sweet chips instead of bittersweet and Truvia Nectar instead of honey.
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 28-30 minutes
Yield: 12
Source: Facebook group
Ingredients:
- 1 can (16oz) black beans, rinsed and drained
- 3 eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup maple syrup or honey
- 2 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 cup old-fashioned rolled oats
- 1/2 cup bittersweet chocolate chips
Steps:
- Preheat the oven to 350 degrees F.
- Put all ingedients except for the chocolate chips in a blender. Blend until smooth.
- Line muffin tins with paper liners. Fill almost full.
- Top with 8-10 mini chocolate chips, or 4-5 regular-sized chips.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
- Cool 5 minutes in the muffin tin.
- Remove from tins and cool completely on a wire rack.
NOTE: These muffins will not keep well at room temperature because of their moisture content. Freeze and defrost as needed, or put in the refrigerator for up to 2 days. They will keep in the freezer for up to 2 months.
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July 14, 20170 found this helpful
Following your recipe - the beans are never put in.
Judy
Gold Post Medal for All Time! 677 Posts July 14, 20171 found this helpful
So sorry! Everything but the chips gets put in the blender. The chips are put on top of the batter.
Jess
Silver Post Medal for All Time! 267 Posts July 18, 20170 found this helpful
We have fixed it in the original recipe.
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