Whether you have extra zucchini from your garden or you’re taking advantage of cheap summer squash, these black bean brownie muffins are the perfect way to use up your zucchini! Sneak in some veggies and fiber with my tasty black bean zucchini brownie bites.
Want more ideas for how to use beans in your baked goods? Check out my article here!
Healthy Black Bean Zucchini Brownie Muffins (Gluten Free & Dairy Free)
Ingredients
Instructions
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Prepare
Preheat oven to 350 Fahrenheit. Spray muffin tin with cooking spray, or line with muffin liners.
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Grate zucchini.
Grate zucchini with a box grater or using the grating attachment for a food processor. Wring out zucchini in a clean dish towel, squeezing out as much liquid as possible. Set aside to dry.
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Blend beans.
In a food processor or high speed blender, combine beans, eggs, and flax eggs. Blend till smooth.
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Add ingredients.
Add banana, peanut butter, applesauce, baking powder, vanilla, cinnamon, and salt. Blend till smooth.
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Add baking cocoa.
Add baking cocoa. Blend till smooth. Consistency should be comparable to pancake batter.
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Add zucchini and chocolate chips.
Add zucchini and chocolate chips. Fold in gently with a large wooden spoon or spatula until incorporated into the batter.
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Fill muffin tin.
Spoon batter into muffin pan. Fill each one almost all the way full.
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Bake & cool.
Bake for 20-22 minutes, or until toothpick comes out clean. Then remove from oven and let cool for a few minutes in the pan. Remove from pan and cool on cooling rack.
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Enjoy & store
Once cool, enjoy your brownie bites! Store refrigerated for up to five days, or store in a container in the freezer for up to two months.
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