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Chocolate Black Bean Blender Muffins


These Chocolate Black Bean Blender Muffins are some of the easiest and tastiest muffins you’ll ever make!

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Rate this recipe 4/5 (15 Votes)


  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup pure maple syrup
  • 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


Servings 12
Preparation time 8mins
Cooking time 26mins
Adapted from


Step 1

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

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

Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4 to 5 chocolate chips onto the top of each muffin.

Bake for 18 to 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 cool completely. (Silicone liners can be removed once muffins are cool.) Makes 12 muffins.

Note: These muffins have a lot of moisture and will not last long at room temperature. They are best stored in the freezer. Cool completely and then store in a zip-top plastic bag in the freezer for up to 2 months. Defrost in the microwave or at room temperature.

You may also store the muffins in the refrigerator for up to 2 days.

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