Low calorie/high protein healthier chocolate black bean muffins are here! Made with 100% organic cacao powder, non-fat yogurt and rich chocolate pea protein powder. This recipe is blender friendly and whipped up in minutes! The perfect guilt-free breakfast or snack for all of you chocolate lovers!
So I’ve been a little obsessed with anything chocolate these days…. especially for breakfast! I can’t get enough of my chocolate cappuccino overnight “oatties” and Love Grown Cocoa Goodness Oat Clusters.
A lot of you may ask yourself, what is the difference between cocoa/chocolate vs. organic cacao?
Well, I’ll tell you!
100% raw Cacao is a superfood which contains significantly high quantities of antioxidants, vitamins, minerals, and other health-boosting, anti-aging, disease-fighting goodness. It has bountiful benefits, so you can add it to your diet with no guilt, just good old chocolatey deliciousness!
5 BENEFITS OF RAW ORGANIC CACAO
1. 40 Times the Antioxidants of Blueberries
2. Highest Plant-Based Source of Iron
3. Full of Magnesium for a Healthy Heart & Brain
4. More Calcium Than Cow’s Milk
5. A Natural Mood Elevator and Anti-Depressant
Oh! and if this is any benefit, it is DELICIOUS!!!
So with all of those excuses to incorporate it more and more into my daily diet I decided to whip up some super simple, blender friendly chocolate muffins using whole ingredients including organic black beans, my favourite non-fat yogurt, banana, egg, unsweetened apple sauce, gluten-free rolled oats, pure maple syrup for added natural sweetness, 2 scoops of the most delicious rich chocolate pea protein powder, AND of course what would chocolate muffins be with some good ol’ chocolate chips!?!?
I used my go-to semi-sweet mini chocolate chips from Enjoy Life
For those of you interested (especially the workout fanatics like me!) I would highly suggest adding the pea protein to this recipe!
Click on the link below to receive a FREE SAMPLE today! Also get free shipping! when you sign up for there newsletter and they’ll send you a coupon code for free shipping* on your first order!* US and Canada Only.
And be sure to use coupon code “thenaturallynatalie” upon checkout for your 15% discount!
You guys! All you have to do is literally put all of the ingredients into a blender or food processor (I used a food processor) and watch her go go go!!! Then pour the batter into muffin cups about 3/4 way to the top, top with your mini chocolate chips and bake in the oven for 18 mins!
They make the perfect breakfast, pre-workout or post workout snack, and guilt-free treat for you and the kids!
Happy Monday!
(dairy free) 
(gluten-free)
| Prep Time | 7 minutes |
| Cook Time | 18 minutes |
| Passive Time | 25 minutes |
| Servings |
muffins
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- 1 15 ounce can black beans rinsed and drained. *I like to use Eden Foods brand
- 1 free-range egg
- 1/2 banana
- 1/2 cup unsweetened apple sauce
- 1/4 cup 100% pure maple syrup
- 1/3 cup organic cacao powder
- 1/2 cup 0% plain Shepherds Gourmet SKYR yogourt *or substitute with any plain non-fat greek yogurt
- 2 teaspoons pure vanilla extract
- 1 teaspoon aluminum free baking powder
- 1/2 cup gluten-free rolled oats *I like to use Bob's Red Mill brand.
- 1/4 cup (or so) mini non-dairy chocolate chips *I like to use Enjoy Life brand. *can substitute with any kind you wish
- *option* 2 scoops rich chocolate pea protein powder *I like to use Nuzest brand.
Ingredients
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These muffins will not last long at room temperature. They are best stored in the freezer. Make sure they are cooled completely and then store in a zip-top plastic bag in the freezer for up to 2 months. Defrost in the microwave or at room temperature.
You may also store the muffins in the refrigerator for up to 2 days.
