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.