Get ready to be amazed by these incredibly delicious Peanut Butter Banana Black Bean Brownies! Yes, you read that right – black beans are the secret ingredient in these healthy, vegan, and gluten-free brownie bites. But trust me, you won’t taste the beans! Instead, you get a fudgy, moist, and deeply chocolatey brownie naturally sweetened with banana and maple syrup, with a lovely hint of peanut butter. I love making these Black Bean Brownies because they’re such a fantastic, guilt-free way to satisfy a chocolate craving. They’re perfect as a nutritious snack, a healthy dessert, or an on-the-go treat!
Why You’ll Love These Black Bean Brownies
- Surprisingly Delicious: You genuinely won’t taste the black beans – just rich, fudgy brownie goodness!
- Healthy & Wholesome: Vegan, gluten-free (use certified GF oats), packed with fiber and protein from beans, and naturally sweetened.
- Easy Food Processor Recipe: The food processor does most of the work, blending everything into a smooth batter.
- Fudgy Texture: Black beans and banana create an incredibly moist and fudgy texture.
- Perfect Snack Size: Baked in a mini muffin tin for easy portion control.
Ingredients for Peanut Butter Banana Black Bean Brownies
Here’s what you’ll need for these healthy and delicious brownie bites. The full list with measurements is in the recipe card below.
Main Base
- Black beans (canned), rinsed and drained (Beans)
- Mashed very ripe banana (Fruit)
- All-natural peanut butter (just nuts, no sugar added variety) (Nut Butter)
- Pure maple syrup (room temperature) (Sweetener)
- Old fashioned oats (use certified gluten-free if necessary) (Grain)
- Unsweetened cocoa powder (Flavoring)
Flavor & Leavening
- Vanilla extract (Flavoring)
- White vinegar (Acid – reacts with baking soda)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
Mix-Ins & Topping
- Vegan dark chocolate chips (reserve some for topping, if desired) (Chocolate)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the peanut butter banana combo in these Black Bean Brownies, but they’re easy to customize:
- Different Nut/Seed Butter: Use almond butter, cashew butter, or sunflower seed butter (for nut-free) instead of peanut butter.
- Add Nuts: Fold in chopped walnuts or pecans along with the chocolate chips.
- Espresso Powder: Add a teaspoon of instant espresso powder to enhance the chocolate flavor.
- Different Chips: Use vegan white chocolate chips or dairy-free semi-sweet chips.
- No Peanut Butter: You can omit the peanut butter, potentially adding a little extra banana or applesauce for moisture if needed.
How to Make Peanut Butter Banana Black Bean Brownies
Let me show you how easy it is to make these amazing Black Bean Brownies:
Prep Oven and Pan
- First, I preheat my oven to 350 degrees F (175°C).
- I grease a 24-slot non-stick mini muffin tin generously with cooking spray. Mini muffin liners can also be used.
Blend the Batter
- I place the rinsed and drained black beans, mashed very ripe banana, peanut butter, vanilla extract, white vinegar, maple syrup, old-fashioned oats, cocoa powder, baking soda, and salt into my food processor.
- I blend until the mixture is very well combined and smooth, scraping down the sides of the food processor bowl as necessary to make sure everything gets incorporated evenly.
Add Chocolate Chips
- I remove the blade (or carefully work around it) and stir in the vegan dark chocolate chips, reserving some for topping if I desire.
Bake
- Using a small or medium cookie scoop, I scoop the batter evenly into the 24 prepared mini muffin tin slots.
- I top each brownie bite with a few of the reserved chocolate chips.
- I bake for 10-15 minutes, or until a toothpick inserted into the center comes out basically clean. You can slightly underbake these gooey Black Bean Brownies, because there are no raw flour or eggs to worry about!
Cool and Serve
- Remove from oven
- Cool slightly
- Enjoy!
Tips and Tricks for the BEST Black Bean Brownies
Here are my secrets for making these healthy Black Bean Brownies truly exceptional:
- Rinse Beans WELL: Thoroughly rinse and drain the canned black beans to remove any “canned” flavor and excess sodium.
- Use VERY Ripe Bananas: Brown-spotted, super ripe bananas provide the most natural sweetness and moisture.
- Natural Peanut Butter: Use a runny, natural peanut butter (just nuts and salt) for the best flavor and consistency in this recipe.
- Food Processor is Key: A food processor does the best job of completely blending the black beans for a smooth, undetectable texture. A high-speed blender could also work.
- Don’t Overbake: Bake just until set. They are meant to be fudgy!
How to Serve
These Peanut Butter Banana Black Bean Brownies are fantastic served:
- As Is: A perfect healthy snack or guilt-free dessert bite.
- Warm: Enjoy them slightly warm from the oven for melty chocolate chips.
- With Ice Cream: Serve warm brownie bites with a scoop of dairy-free vanilla or chocolate ice cream.
- Drizzled: Drizzle with melted peanut butter or vegan chocolate sauce.
Serve warm or at room temperature.
Make Ahead and Storage
These brownie bites store wonderfully!
- Storage: Once completely cooled, store the Black Bean Brownies in an airtight container at room temperature for up to 4-5 days.
- Freezing: Freeze the cooled brownie bites in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or gently warm in the microwave.
FAQs about Peanut Butter Banana Black Bean Brownies
- Can you really not taste the black beans?
- Honestly, no! When blended well with the cocoa, banana, peanut butter, and vanilla, the beans provide moisture and a fudgy texture without a noticeable bean flavor. Make sure to rinse them well!
- Can I use a different type of bean?
- Black beans work best due to their mild flavor and dark color which blends well with chocolate. Other beans might impart a stronger flavor or different texture.
- Are these gluten-free?
- Yes, provided you use certified gluten-free old-fashioned oats. Oats themselves are GF but often cross-contaminated during processing.
Enjoy this surprisingly delicious, healthy, vegan, and gluten-free Peanut Butter Banana Black Bean Brownies recipe! It’s a fantastic way to sneak in some extra nutrition.
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Peanut Butter Banana Black Bean Brownies (Vegan, Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 brownies 1x
- Category: Dessert, Brownies, Snack, Healthy, Vegan, Gluten-Free
- Cuisine: American
Description
Vegan, gluten-free, healthy, and DELICIOUS brownies made with black beans, banana, peanut butter, vanilla, vinegar, maple syrup, old fashioned oats, cocoa powder, baking soda, salt, and vegan dark chocolate chips! These mini brownie bites are baked in a muffin tin.
Ingredients
Scale
- 1 (15 oz) can black beans, rinsed and drained thoroughly
- 1/2 cup mashed very ripe banana (about 1 small-medium banana)
- ¼ cup all-natural creamy peanut butter (ingredients should be just nuts and maybe salt)
- 1 tablespoon vanilla extract
- 1 tablespoon white vinegar (or apple cider vinegar)
- ¼ – ⅓ cup pure maple syrup (room temperature, adjust to taste)
- 1/2 cup old fashioned rolled oats (use certified gluten-free if necessary)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 – 1 cup vegan dark chocolate chips, divided (reserve some for topping, if desired)
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Generously grease a 24-slot non-stick mini muffin tin with cooking spray.
- Combine Ingredients: Place the rinsed and drained black beans, mashed banana, peanut butter, vanilla extract, vinegar, maple syrup (start with 1/4 cup), old fashioned oats, cocoa powder, baking soda, and salt into a food processor.
- Blend: Blend until the mixture is very well combined and smooth, scraping down the sides of the bowl as necessary.
- Stir in Chocolate Chips: Add most of the vegan dark chocolate chips (reserving some for topping, if desired) to the food processor bowl. Pulse a few times or stir them in gently with a spatula.
- Fill Muffin Tin: Use a small/medium cookie scoop (about 1-1.5 tablespoons) to scoop the batter evenly into the 24 prepared mini muffin cups.
- Top (Optional): Top each brownie bite with a few of the reserved chocolate chips, if desired.
- Bake: Bake for 10-15 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). Since there are no eggs or raw flour, slight underbaking is acceptable.
- Cool and Serve: Remove the pan from the oven and let the brownie bites cool slightly in the muffin tin before carefully removing them. Serve warm or at room temperature.
Notes
- Black Beans: Rinse and drain the black beans very well.
- Banana Ripeness: Very ripe bananas provide natural sweetness and moisture.
- Peanut Butter: Use natural peanut butter (just nuts and salt) for the best results and to keep it healthier. Other natural nut or seed butters can be substituted.
- Maple Syrup: Adjust the amount based on the ripeness of your bananas and your desired sweetness.
- Gluten-Free: Ensure your oats are certified gluten-free if needed.
- Vegan: Use vegan dark chocolate chips to keep the recipe fully vegan.
- Doneness: These brownies are fudgy. A toothpick test might still have some moist crumbs. Bake until set.
- Storage: Store leftover brownies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.