"What the?!? Black beans in a chocolate muffin? Has the world gone mad? Yes. Yes, it has in a very good way. The beans add heft and richness to the batter and make a healthy, unperceived-but-delightful alternative to the oil used in most muffins."
3 ounces BAKER’S Bittersweet Chocolate
1 tablespoon oil
1 15.5-ounce can black beans, rinsed
3 eggs, divided
1/2 cup maple syrup
1 teaspoon CALUMET Baking Powder
1 teaspoon vanilla
1/3 cup semi-sweet chocolate chips
Heat oven to 350°F.
Melt the bittersweet chocolate in small microwaveable bowl as directed on the package. Stir in the oil.
Process the beans and 1 egg in a food processor until smooth. Add the syrup, baking powder, vanilla, melted chocolate mixture and remaining eggs; process until well blended.
Spoon into 12 paper-lined muffin cups. Sprinkle with chocolate chips.
Bake 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool 10 minutes. Remove the muffins from the pan to a wire rack, and cool completely.