Choco-Yogurt Muffins
Black beans are transformed into a fudgy, moist base for these deliciously decadent Choco-muffins. Packed with both flavor and fiber, these muffins are a sweet tooth’s dream come true.
Makes
Serving size
Ingredients
1 (15 ounces) can black beans, drained and rinsed
3 medium eggs
⅓ cup unsweetened cocoa powder
½ cup rolled oats
½ cup plain Greek yogurt
½ cup sugar
1 teaspoon baking powder
1 teaspoon orange zest, minced
1 teaspoon vanilla extract
½ cup semisweet chocolate chips, plus additional for top
Special Equipment:
Blender
Instructions
- Preheat the oven to 350°F.
- Line a muffin tin with liners or spray with cooking spray.
- Combine the beans, eggs, cocoa powder, rolled oats, Greek yogurt, sugar, baking powder, orange zest and vanilla extract into a blender. Blend until a batter forms.
- Remove batter into a medium bowl and fold in chocolate chips.
- Pour batter evenly into the 12 wells of the prepared muffin tin. Sprinkle 3 chocolate chips on top of each one.
- Bake for 25 to 30 minutes. Cool for 5 to 10 minutes
Cooking Tip
Store in a sealed container. Freeze leftover muffins after two days to retain the freshest flavor.
Recipe Contributed by FamilyCook Productions
Content made possible with support from Fresenius Medical Care Renal Pharmaceuticals
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