Chocolate Peanut Butter Black Bean Muffins — Protein-Rich Treats

Delicious Chocolate and Peanut Butter Muffins made with Black Beans instead of flour for a healthy and filling snack!

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Chocolate Peanut Butter Black Bean Muffins

This recipe is fun and surprisingly simple. If you just want the recipe, scroll to the recipe card below. Otherwise, here’s a bit about why I love these muffins and how they came to be a regular in our kitchen.

After becoming a mom I realized how much I wanted work that fit around my family and my passions. I left my office job and started focusing on food, photography, and writing — and creating recipes that are delicious and a little healthier. Being at home with my boys while building something I love has been incredibly rewarding, and I appreciate every person who reads and tries my recipes.

Back to the muffins: they’re easy, nutritious, and kid-approved. Everything goes into a food processor or high-powered blender and in minutes you have a smooth, chocolatey batter. My toddler loves helping, and the muffins freeze and refrigerate well so they’re great for breakfasts or snacks.

Why black beans? They’re an excellent substitute for flour when you want to reduce refined grains or make gluten-free treats. Black beans add fiber and protein, making these muffins more filling than traditional versions. The flavor blends with cocoa and peanut butter so the beans are a subtle, healthy secret ingredient.

I’ve been making these weekly for months — they’re chocolatey, satisfying, and versatile. Add extra peanut butter or chocolate chips on top for a special touch.

Yield: 12 muffins

Chocolate Peanut Butter Black Bean Muffins Recipe

Delicious chocolate and peanut butter muffins made with black beans instead of flour.

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Ingredients

• 1 15-ounce can black beans, drained and rinsed
• ½ cup old fashioned or quick oats
• 2 eggs
• ¼ cup plain Greek yogurt
• ¼ cup 100% natural peanut butter (plus more for topping)
• ¼ cup sugar
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• Pinch of salt
• 2 tablespoons cocoa powder
• ½ cup semi-sweet chocolate chips (plus more for topping)

Instructions

1. Preheat oven to 350ºF and line a muffin tin with liners.
2. Add the oats to a food processor or high-powered blender and blend 20–30 seconds to break them up.
3. Add the black beans, eggs, yogurt, peanut butter, sugar, vanilla, baking powder, salt, and cocoa powder. Blend 45–60 seconds, or until the batter is very smooth and no bean pieces remain.
4. Stir the chocolate chips into the batter.
5. Divide the batter evenly among 12 muffin cups, filling each about three-quarters full.
6. If desired, add a few drops of peanut butter on top and swirl with a toothpick, then sprinkle extra chocolate chips on each muffin.
7. Bake on the middle oven rack 13–15 minutes. A toothpick inserted in the center should come out with a few moist crumbs. Cool completely before serving. Store muffins in the refrigerator.

Notes

*I recommend using liners for these muffins; even a well-greased pan can make removal difficult. Silicone liners are especially handy.

Nutritional data is automated; final values depend on specific ingredients and any changes you make.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving:
Calories: 158.51
Total Fat: 6.26g
Saturated Fat: 2.37g
Cholesterol: 27.5mg
Sodium: 118.4mg
Carbohydrates: 22.16g
Fiber: 3.58g
Sugar: 9.06g
Protein: 5.75g

Did you make this recipe?

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P.S. Looking for more muffin recipes? Try Banana Foster Filled Banana Muffins, Healthy Sweet Potato Oatmeal Muffins, or Pumpkin Bran Muffins.