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.
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