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.
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