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Blender Black Bean Chocolate Muffins

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Make-ahead breakfasts are such a time saver for busy families. These black bean chocolate muffins are perfect to make ahead and freeze (directions below!) for those grab-and-go mornings. You may already have most of these ingredients on hand, too! 

Easy, freezer-friendly black bean muffins

Having a wholesome, homemade breakfast ready in the freezer is such a treasure for busy mornings. It allows parents a few extra minutes to gather our thoughts (and kids) before we head out the door. 

Related: Get more quick, easy and nutritious breakfast recipes for kids.

These black bean muffins taste like a sweet treat, plus they’re packed with protein and fiber thanks to the beans. But nobody, not even your discerning toddler, will be able to tell there are black beans in them! They look like the dark, fudgy chocolate muffins your kids would devour from your local bakery, only better for them! And, rather than adding refined sugars, they’re sweetened with maple syrup and applesauce, which also lends extra moisture.

Tips for serving black bean chocolate muffins

If you’re serving these chocolate muffins to your kids from the freezer, reheat them by microwaving them in 30 second increments until defrosted and warmed through. (Psst! Chocolate always goes great with a cup of coffee – so be sure to enjoy one yourself too). Or, stick one in your kid’s lunchboxes in the morning straight from the freezer. It will defrost in time for a mid-afternoon snack.

Related: Need help picking a lunchbox? Read our honest review of popular lunchboxes.

If you know you and your family will polish these off quickly, store them in an airtight container in the fridge for up to a week rather than the freezer. The black beans in these muffins are sure to keep you satisfied for longer than the average muffin, and you can feel great giving these to your family knowing there are nutritious ingredients blended in! Who can say no to chocolate, anyways?

Sides to serve with black bean muffins 

These muffins pair well with a fruit or veggie and a glass of milk. Our favorite veggies to serve alongside these muffins include sweet mini peppers and carrots. For fruit, any variety that pairs well with chocolate, like berries, cherries and bananas, make good additions. Pick any fruit or veggie you and your little one enjoy – you can’t go wrong!

Getting picky eaters to try black beans

Getting your kids to like certain foods like black beans can take time. We encourage parents who have the capacity to encourage their kids to help in the preparation of food – like making these muffins together! Participating in food prep helps your child build a positive association to the act of contributing to family meals without actually putting any emphasis on the food or the act of eating. This helps expose kids to new foods they might not be comfortable eating yet. For more tips, check out our top tips for parents with picky toddlers and kids.

Black Bean Chocolate Muffins

Ramon Solorzano
These black bean chocolate muffins are perfect to make ahead and freeze for busy, grab-and-go mornings.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Servings 16

Ingredients
 
 

  • cup canned black beans rinsed and drained (W)
  • 3 large eggs divided (W)
  • cup rolled oats (W)
  • 2 Tbs. coconut oil melted and cooled
  • cup maple syrup
  • cup unsweetened applesauce (W)
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
  • ½ cup 100% naturally unsweetened cocoa powder
  • cup semi-sweet chocolate chips
  • Non-stick cooking spray

Instructions
 

  • Preheat the oven to 350 degrees F / 176 degrees C and line muffin tins with 16 liners. Spray with non-stick cooking spray.
  • In a blender or food processor, combine black beans, 1 egg and oats on medium speed for approximately 1 minute. The ingredients will begin to slowly break down and form a thick paste. (Please note: The oats and black beans will not be fully emulsified.)
  • To blender mixture, add remaining 2 eggs, coconut oil, maple syrup, applesauce, vanilla, baking soda and kosher salt then blend on medium speed to combine well. Mixture will loosen and incorporate fully after 1-2 minutes to produce a thin liquid batter.
  • To blender mixture, add the cocoa powder and blend on slow-medium speed to integrate (about 30 seconds) to thicken.
  • With a mixing spoon, stir in chocolate chips. Then, equally divide batter amongst 16 muffins.
  • Bake for about 20 minutes. (Tip: Oven time can greatly vary so you may want to check your muffins after 18 minutes).
  • Remove pans from the oven and remove warm muffins from the pan to cool on a wire rack.

Notes

  • These muffins store well in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
  • Add some chopped nuts of choice to the fully blended batter or on top of the muffins for added crunch or keep them nut free.
  • Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.

Nutrition

Calories: 99kcalCarbohydrates: 13gProtein: 3gFat: 5gSodium: 200mgPotassium: 157mgFiber: 3gSugar: 6gVitamin A: 49IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Keyword 30-minute, easy, freezer friendly, make ahead, muffins
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How to make chocolate black bean muffins

Start by preheating the oven and prepping a muffin tin by lining each with paper liners and then spraying with non-stick spray.

Next, use your blender or food processor to puree the black beans with the oats and one egg. Open a can of black beans, drain them and rinse them. Add them to your blender with one egg and rolled oats. Process the mixture until the ingredients begin to break down and form a thick paste. The beans and oats won’t be fully blended or combined just yet.

Add the remaining two eggs to the blender, along with coconut oil, maple syrup, applesauce, vanilla, baking soda and kosher salt. Blend on medium for about 1-2 minutes. The mixture will become a thin batter. Add the cocoa powder and blend for about 30 more seconds on slow speed to combine. The batter will slightly thicken. Stir chocolate chips into the batter.

Divide batter evenly into the prepared muffin cups. Bake for 20 minutes, checking the muffins after 18 minutes.

Remove pans from the oven and let cool for a few minutes. Remove warm muffins from the pan let cool completely on a wire rack.

Need more kid snack ideas? Check out our ebook Everyday Snacks: 100+ Snack Recipes and Ideas for Kids.

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