Breakfast to Go - Chocolate Black Bean Blender Muffins

With the chaotic summer we have had, I haven't had the opportunity to try these muffins yet, but they sound like a great grab and go breakfast treat. They are high in protein and if made with certified gluten free oats, the muffins are gluten free. I tend to be a creature of habit when it comes to breakfast so it's nice to find something easy to make, and quick to grab on the way out the door. Of course we all know that I love most anything chocolate so I look forward to trying it soon. This easy recipe comes from Kristine's Kitchen.

Chocolate Black Bean Blender Muffins

1 - 15 ounce can black beans, rinsed and drained
3 eggs
1/2 cup plain Greek yogurt
1/2 cup pure maple syrup or honey
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 cup old-fashioned rolled oats
1/2 cup bittersweet chocolate chips

1. Preheat oven to 350 degrees F. Line a muffin tin with silicone (or paper) liners. 

2. Place all ingredients, except for chocolate chips, in a blender. Blend until smooth.

3. Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4-5 chocolate chips onto the top of each muffin. (I plan to mix the chocolate chips into the batter once blended before pouring into the muffin cups.)

4. Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in the pan and then remove to a wire rack to completely cool. (Silicone liners can be removed once muffins are cool.)

The muffins have a lot of moisture so will not last long at room temperature. They are best stored in the freezer. Cool completely and then store in a zip-lock plastic bag in the freezer for up to 2 months. Defrost at room temperature (or in microwave). The muffins may also be stored in the refrigerator for up to 2 days.





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