Vegan Brownie Muffins Recipe
These muffins are truly addicting. Not only do they taste insanely good, but they are also gluten-free and vegan! Plus, these energy- and mood-boosting baked treats are packed with omega-3s and rich in antioxidants, fiber, iron and calcium–all thanks to the superfood powers of cacao and chia.
1/3 cup Gluten-Free Quick Oats, blended into a flour or 1/4 cup Oat Flour
1/4 cup Navitas Organics Cacao Powder
1 can Organic Black Beans
1/2 cup Canned Pumpkin
1 Tbsp Navitas Organics Chia Powder, mixed with 2 Tbsp Water*
1/4 cup Maple Syrup
1/2 tsp Baking Powder
1/2 tsp Baking Soda
Preheat oven to 350˚F.
Drain black beans and blend in a food processor. Add pumpkin and continue to process, then add maple syrup.
Gradually add in oats/oat flour, cacao powder, baking powder and baking soda.
Mix chia powder with water and let sit for 5 minutes. Add to food processor and mix.
Add banana and pulse a few times so chunks remain.
Pour batter into muffin tins and bake for 40 minutes.
Let cool and store in a Tupperware in your fridge for up to one week or freeze them for up to one month.
Makes 6 Large Muffins
Submitted by Madeline Miles of Madeline’s Cookbook