Chocolate Muffins. An easy score with kids 🙂 Today I want to share my white beans chocolate muffins recipe, dairy free and simply decadent. Moist, chocolatey and light. So easy to prepare that I asked my 6yrs old sous chef to do everything 🙂 I simply prepared the ingredients in the right measurements and he did the rest.
Cooking with kids is not precise nor clean, but it’s a lot of fun and I deeply encourage it. It’s also a great way to reduce picky eating. When kids are involved in the cooking process are more prone to try what they cooked.
Also, this recipe is definitely a keeper and can be used for any holiday, simply change the shape of the muffin tin. Xmas trees for Christmas, starts for Hanukah, Hearts for Valentine….and you keep going!
I originally tried this recipe with regular brown beans but I found the taste a bit too intense. Than I switched to white beans or Cannellini beans and it worked! The white beans have such a delicate flavor that you really do not taste them in the final muffins.
The procedure is simple: rinse the white beans under running water. Place them in a food processor and pulse few seconds to create a paste.
Add all the other ingredients. Blend to create a smooth cream.
Fill a muffin tin with the batter. Fill each hole only half. Add some chocolate chips and than cover with another tablespoon of batter.
Bake in preheated oven to 350F for 20 minutes. Let cool down 5 minutes and enjoy!
Store in an air tight container on the countertop for up to one week.
- 1 can organic white beans
- 4 Tbsp coconut oil
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut sugar
- 1/2 cup flour
- 3 medium eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt skip the salt if white beans are already salted
- 1/2 tsp baking soda
Rinse the white beans under running water and drain them.
In a food processor pulse the white beans and transform them in a paste.
Add all the other ingredients: coconut oil, cocoa powder, coconut sugar, flour, eggs, baking powder, salt, baking soda.
Blend for 1 minute to obtain a smooth cream.
Fill each hole of a muffin tin for half. Add 4/5 chocolate chips and cover them with another tablespoon of batter.
Bake in preheated oven to 350F for 20 minutes.