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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.


1 Tbsp. Navitas Organics Chia Powder

2 Tbsp. water

 cup gluten-free quick oats blended into a flour, or ¼ cup oat flour

¼ cup Navitas Organics Cacao Powder

1 can black beans

½ cup canned pumpkin

¼ cup maple syrup

1 banana

½ tsp. baking powder

½ tsp. baking soda


Preheat oven to 350˚F.

Mix chia powder with water and let sit for 5 minutes.

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.

Add chia/water mixture and banana, and pulse a few times, leaving a few banana chunks for texture.

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 or 12 mini muffins


Submitted by Madeline Miles | Madeline’s Cookbook