In my quest to use more of our Madagascar beans I found a recipe for black bean muffins. I thought I would try them with half black beans and half Madagascar bean. In this recipe I used half a cup of Madagascar beans soaked then boiled for 20 minutes and one can of black beans. This added a bit of volume to the recipe, but didn’t change the texture at all.
Dried beans need a lot of cooking to get rid of the gas-making qualities and to minimise the ‘beaniness’ of the flavour. I really wish I had a wood stove so I could have legumes simmering away at the back of the stove without using gas.
Black Bean Muffins recipe (the original from the link)
- 1 (15 ounce) can of black beans, rinsed and drained
- 3 eggs*
- 1/2 cup pure maple syrup (or sub honey)
- 2 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon brewed coffee, optional to enhance chocolate flavor
- 1/2 cup high-quality unsweetened cocoa powder (or use cacao powder)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray.
- Place black beans and 1 egg in food processor and process until beans are well blended. Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth. Next add in cocoa powder, baking powder and salt; process once more until smooth. Next fold in 1/3 cup of chocolate chips.
- Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter. Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely. Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.
I decided to cook the brownies in a slice tray, because I didn’t have any muffin papers and I never follow instructions to the letter anyway.
Of course I used more eggs than the recipe demands (my daughter is away, so I can use up eggs to my heart’s content).
Don’t be alarmed (like I was) if you get to the pouring point and you have what appears to be a bean and chocolate shake. The liquid nature of the mix made me panic a bit, but it firmed up nicely once in the oven.
Well, this one is a hit. It tastes good, is full of fibre and protein, it uses some of my home grown food plants, it tips it’s hat at being healthy (sort of) and did I say it tastes good?
While I was searching, I also found these recipes to try…