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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.

INGREDIENTS

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*
*Sub: 1 Egg if not vegan

1/4 cup Maple Syrup

1 Banana

1/2 tsp Baking Powder

1/2 tsp Baking Soda

DIRECTIONS

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