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.
INGREDIENTS1/3 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 Banana 1/2 tsp Baking Powder 1/2 tsp Baking Soda |
DIRECTIONSPreheat 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 |
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