Rows of chocolate muffins made with Navitas Organics Chia Powder and Cacao Powder, topped with a nut butter spread

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 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

DIRECTIONS

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

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Image of Vegan Brownie Muffins Recipe

Servings

6 large muffins or 12 mini muffins

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

  • 2 Tbsp. water
  • ⅓ cup gluten-free quick oats blended into a flour, or ¼ cup oat flour

  • 1 can black beans
  • ½ cup canned pumpkin

  • ¼ cup maple syrup

  • 1 banana
  • ½ tsp. baking powder

  • ½ tsp. baking soda

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Directions

  1. Preheat oven to 350˚F.
  2. Mix chia powder with water and let sit for 5 minutes.
  3. Drain black beans and blend in a food processor. Add pumpkin and continue to process, then add maple syrup.
  4. Gradually add in oats/oat flour, cacao powder, baking powder and baking soda.
  5. Add chia/water mixture and banana, and pulse a few times, leaving a few banana chunks for texture.
  6. Pour batter into muffin tins and bake for 40 minutes.
  7. Let cool and store in a Tupperware in your fridge for up to one week, or freeze them for up to one month.