Ingredients

• Ingredients Scale 1x2x3x 1 can (15 oz.) black beans, drained and rinsed 1/2 heaping cup cocoa powder 1/2 cup pure maple syrup 3 tablespoons coconut* or neutral-flavored oil (or applesauce) 1 heaping teaspoon baking powder 2 teaspoons vanilla extract 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) 1/4 cup semi-sweet chocolate morsels 12 teaspoons natural peanut butter or almond butter (divided), chilled

Preparation

• Instructions Preheat oven to 350 degrees F. Make your flax egg in a small bowl by combining the flax-seed meal and water, mix well. Place in refrigerator for at 5 – 7 minutes to set. Should be thick and goupy when ready. Prepare your muffin tin by lightly greasing it with oil. Use muffin liners if you prefer. In a food processor/blender, add black beans, flax-eggs, cocoa powder, maple syrup, oil, baking powder, and vanilla. Blend until creamy stopping to scrape down the sides as needed. The batter should be about the consistency of pudding, not too thick, not too thin. Mix in chocolate chips. Fill each cup about 1/4 – 1/3 full. Use any remaining batter to make sure all tins are equally filled. Place 1 teaspoon of chilled nut butter in the center of each cup. Using a toothpick, chopstick, or something pointy, swirl the nut butter into the chocolate. Place in oven on middle rack and bake for 22 – 25 minutes. Let cool about 15 – 20 minutes. Using a butter knife, gently guide the knife around the outside of the muffin making sure it is away from the pan. Gently nudge under each brownie with the knife and lift removing from the tin. Makes 12