Instructions

• Preheat oven to 350°F (175°C). Line 8–9 standard muffin cups with paper liners or lightly grease them.
• Drain and rinse 1 can (or 1 1/2 cups cooked) black beans very well, then pat dry with paper towels.
• Add the drained beans to a blender or food processor along with: 1/3 cup mashed overripe banana (or applesauce or sweet potato), 1/3 cup quick or rolled oats (or 1/2 cup almond meal), 1/3 cup pure maple syrup (or honey or agave), 1/4 cup nut butter, 2 tbsp regular cocoa powder, 2 tbsp Dutch-process cocoa powder (or additional regular), 2 1/2 tsp pure vanilla extract, 3/4 tsp baking powder, 1/4 tsp salt, and 1/8 tsp baking soda.
• Blend until the batter is completely smooth, stopping to scrape down the sides and stir as needed. If your blender has no tamper, pause occasionally and stir with a spoon to ensure even blending.
• Pour the blended batter into a mixing bowl and stir in 3–5 tablespoons mini chocolate chips.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full (do not overfill). If desired, sprinkle additional mini chips on top of each muffin.
• Bake at 350°F for 12 minutes. The muffins will appear very moist or slightly underdone in the center—that is expected. Do not overbake.
• Remove the pan from the oven and let the muffins cool in the pan on a wire rack for about 10–15 minutes to set slightly.
• Transfer muffins to an airtight container and cover. Refrigerate overnight to allow them to firm up. Store refrigerated for 3–4 days or freeze for 2–3 weeks.