Black Bean Chocolate Walnut Muffins
High-protein, high-fiber muffins
- 1½ cups black beans, drained
- 1/3 cup cacao or cocoa powder
- ¼ cup coconut sugar
- ¼ cup pea protein powder
- 4 eggs, large
- 2 tbsp avocado oil
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- ⅛ tsp sea salt
- ½ cup walnuts, chopped
Preheat the oven to 350°F and spray 8 wells of a standard-size muffin tin with cooking spray.
Put all of the ingredients except the walnuts in a food processor and process until smooth. Stir in the walnuts by hand.
Pour the batter evenly into the greased wells of the muffin tin, filling them about two-thirds full. Bake for 22 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Remove from the oven, transfer the muffins to a cooling rack, and let cool. Serve, or store for later in the week.