VEGAN BLACK BEAN CHOCOLATE BROWNIE MUFFINS WITH COCONUT AVOCADO FROSTING

15 Jan

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My first attempt at making black bean brownies were a success! I was a little skeptical because the thought of black beans in a dessert was like me partying with the lions (they just don’t go together!) But I must say I was wrong (about the dessert that is), because these were amazing! So amazing that I took a brave step and topped them with avocado frosting, and trust me, it made this recipe even more amazing! This is a must try ๐Ÿ™‚

Recipe for muffins:

1 can organic black beans (drained)
1/2 cup brown rice flour (or 1 cup almond flour)
1/2 cup organic raw cacao powder
1/3 cup pure maple syrup (you can add a little more if you want it sweeter)
1 stevia sachet
1/2 tsp organic pure vanilla extract
1 cup unsweetened almond milk

Preheat oven to 350 degrees.

Drain black beans and puree in a blender until smooth.

Add remaining ingredients to the bean puree and blend until smooth batter forms.

Scoop batter into a non stick lightly greased muffin pan and bake for 30 minutes.

Let it cool when ready and top with coconut avocado frosting! Yum ๐Ÿ™‚

Coconut avocado frosting:

1 large ripe avocado
1 stevia sachet
1/4 tsp organic pure vanilla extract
1 tbsp organic canned lite unsweetened coconut milk)
Place all ingredients in a food processor and puree until smooth.

Top muffins and enjoy!

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