# What You Need:
→ Wet Ingredients
01 - 1 can (15 oz / 425 g) black beans, drained and rinsed
02 - 2 large eggs
03 - 1/3 cup (80 ml) pure maple syrup or honey
04 - 1/4 cup (60 ml) coconut oil, melted
05 - 2 tsp vanilla extract
→ Dry Ingredients
06 - 1/2 cup (40 g) unsweetened cocoa powder
07 - 1/3 cup (70 g) coconut sugar or brown sugar
08 - 1/4 cup (30 g) gluten-free oat flour
09 - 1/2 tsp baking powder
10 - 1/4 tsp baking soda
11 - 1/4 tsp fine sea salt
→ Add-Ins
12 - 1/3 cup (60 g) dark chocolate chips (gluten-free certified)
13 - Optional: 1/4 cup (40 g) chopped walnuts or pecans
# How-To:
01 - Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease lightly with cooking spray.
02 - In a food processor or blender, combine the black beans, eggs, maple syrup, coconut oil, and vanilla extract. Blend until completely smooth.
03 - Add the cocoa powder, coconut sugar, oat flour, baking powder, baking soda, and salt. Blend again until well incorporated and creamy.
04 - Fold in chocolate chips and optional nuts with a spatula.
05 - Evenly spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
06 - Bake for 18–20 minutes, or until the centers are set and a toothpick inserted comes out with moist crumbs.
07 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
