Normally, brownies would be out of the question. But with the secret ingredient (black beans), this guilty pleasure becomes a low-glycemic treat.
- 1 cup low-sodium black beans, drained and rinsed
- ⅓ cup pumpkin puree
- ¼ cup maple syrup
- 3 tablespoons canola oil
- 2 tablespoons smooth peanut butter
- 1 tablespoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup + 1½ tablespoons whole wheat flour
- 1 tablespoon baking powder
- ½ cup vegan dark chocolate chips
- Preheat your oven to 350° F.
- Lightly grease a mini muffin tin and set aside.
- Blend black beans, pumpkin puree, maple syrup, oil, peanut butter, cocoa powder, and vanilla extract in a blender or food processor.
- In a separate bowl, whisk together the whole wheat flour and baking powder.
- Add the wet ingredients to the dry. Fold in the chocolate chips without over-mixing.
- Scoop 1 tablespoon portions of batter in each tin slot. Then with slightly moistened fingertips, press the tops to flatten.
- Bake for 15-20 minutes, cool, and serve.
- Remember to enjoy just one portion!
Ready in about 25 minutes
Makes 36 servings