Fluffy Black Bean Brownie Muffins

These black bean muffins are pure magic—perfectly sweet…and basically fluffy brownies in muffin form. Yep, you read that right…black beans are the not-so-obvious star of the show! But don’t worry, you’d never know they’re blended into the batter (my family and recipe testers can vouch for that). Sweetened with maple syrup or honey and made with whole wheat or AP flour—whichever you have handy! These babies are perfect for satisfying that sweet tooth or as a feel-good snack.

Last week, I brought a batch of these black bean brownie muffins to my parents’ house—because let’s be real, I always show up with muffins. They’re an easy breakfast for extra people and the perfect grab-and-go snack for the teenagers (seriously, when did we become a family with teenagers!?).

And, friends, I have never seen muffins disappear so fast.

My family is always down for my muffin obsession, but this batch? They were extra into it. Light, fluffy, melt-in-your-mouth tender, and perfectly chocolatey—just the way you want a brownie muffin to be. Not one of them had a clue that I’d blended an entire can of black beans into the batter for a little boost of feel-good goodness. But the real MVP? A sprinkle of mini chocolate chips on top. Because let’s be honest—mini chips just hit different. They spread those little pops of chocolatey joy throughout every bite. Best part? I always have the ingredients on hand (shoutout to canned black beans), so they feel effortlessly easy. And if you really want to level up, slap a little peanut butter on one… instant favorite treat status.

They’re one of those recipes that just *feels good*—for both your body and your soul. 🧁 If you’re craving more cozy, feel-good muffin magic, check out this page—it’s packed with all the kitchen creations my fam bam devours on the regular.

Let’s make these together….

4.92 from 59 votes

Fluffy Black Bean Brownie Muffins

Yield: 12 muffins

Prep Time: 10 minutes mins

Cook Time: 18 minutes mins

Total Time: 28 minutes mins

Cuisine: American

Course: Breakfast, Snack

Author: Taesha Butler

These black bean muffins are pure magic—perfectly sweet, and basically fluffy brownies in muffin form. Yep, you read that right…black beans are the not-so-obvious star of the show! But don’t worry, you’d never know they’re blended into the batter (my family and recipe testers can vouch for that). Sweetened with maple syrup or honey and made with whole wheat or AP flour—whichever you have handy! These babies are perfect for satisfying that sweet tooth or as feel-good snack.

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Ingredients

 

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• ▢ 14 ounces (396.89 g) canned black beans
• ▢ 2 large eggs
• ▢ ¼ cup (59.15 ml) avocado oil, or melted butter
• ▢ ½ cup (122 g) unsweetened applesauce, or mashed banana
• ▢ ¼ cup milk of choice, I used low fat milk
• ▢ ½ cup (118.29 ml) maple syrup or honey
• ▢ 2 teaspoons vanilla extract
• ▢ 1¼ cup (150 g) whole wheat flour, sub cup-for-cup gluten-free flour for GF. If using GF flour, be sure to let your batter rest for 15 minutes before portioning onto the muffin tin so your flour can properly hydrate. If you want to make these all purpose-flour, use 1⅓ cups APF.
• ▢ ¼ cup (21.5 g) unsweetened cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ⅓ cup mini chocolate chips, plus extra for the topping

Instructions

 

• Heat the oven to 350℉ degrees. Line a standard muffin tin with paper liners or grease well with oil spray.
Since this muffin recipe uses less added oil than most traditional muffin recipes, I find that silicone liners or disposable liners with a natural food-grade silicone coating (I like If You Care baking cup liners) work best to prevent sticking. If using traditional paper liners without a coating, lightly spray them with cooking spray before filling so the muffins release more easily after cooling
• Drain the black beans in a colander and run under cold water until very well rinsed. Shake off excess water then pour the beans onto a clean kitchen towel.
• Add the beans to a blender with the eggs, oil, applesauce, milk, maple syrup, and vanilla. Blend for at least 30 seconds or until the beans are fully blended.
• In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.
• Pour the contents of the blender over the dry ingredients and mix until mostly combined. Add the chocolate chips and then mix until everything is just combined.
• Divide the batter into the muffin cups then top with a few more chocolate chips if you’d like.
•  Bake muffins 18 to 20 minutes or until the muffins have an internal temperature of 200℉.
• Allow muffins to cool for at least 15 minutes before enjoying. Once fully cooled, store the muffins in an air-tight container the refrigerator for 5 days. Individually wrapped, muffins can be frozen for up to 2 months.

Serving: 1muffinCalories: 199kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 32mgSodium: 324mgPotassium: 232mgFiber: 5gSugar: 13gVitamin A: 67IUVitamin C: 1mgCalcium: 69mgIron: 2mg

Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.