Normally, brownies would be out of the question. But with the secret ingredient (black beans), this guilty pleasure becomes a low-glycemic treat.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 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 |
Instructions
- 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!
