Coconut Black Bean Brownie Muffins

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I'm so excited to share another one of my own recipe creations with you all! It's equal parts fun and scary creating your own recipes, but I'm so glad I decided to venture into it. When things turn out, it's so exciting and rewarding. On that note, let me introduce to you my Coconut Black Bean Brownie Muffins! They are packed with protein, healthy fats, thiamine, folate, iron, magnesium, phosphorus, and fibre, and are the perfect blend of chocolate and coconut. I decided to top them with my Unicorn Frosting (I call it this because it's dairy/gluten/sugar free and vegan, yet it's still so magically delicious - and pink!), and I'm so happy with how they turned out! 

Muffin ingredients (makes 10 regular sized muffins):

1.5 cups black beans (rinsed and fully drained)
2 large free run eggs
1/4 cup coconut oil (melted)
3 tbsp unsweetened coconut milk
2 tsp vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
Pinch of salt (1/8 tsp)
1/2 cup powdered stevia (may substitute with maple syrup if desired)
1/2 cup cacao powder (may substitute with cocoa - click here to learn about cacao vs. cocoa)
1/4 cup unsweetened shredded coconut (I used a shredded texture of medium)
1/4 cup dairy free chocolate chips (I used Camino brand - can buy at Save-On. Can also use 1/4 cup of organic cacao nibs for a healthier option, just be aware that they aren't sweet, and are much crunchier in texture)

*Before you start making the muffins, if you wish to make the frosting as well, place 1 can of full fat coconut milk in the freezer - it will need to be in there for 30-45 minutes for best results.

Directions:

Preheat oven to 350 degrees. Grease a regular sized muffin tin (I used coconut oil). In a blender (I used my Vitamix) or food processor, mix all ingredients except chocolate chips until smooth (if using cacao nibs, you can add them in with everything else to be mixed). Even though my Vitamix is pretty amazing, I had to give the mixture a few stirs with a spatula in between blends until it all mixed together nicely. Transfer mixture to a medium sized mixing bowl, then stir in chocolate chips. Divide evenly into 10 wells of muffin tin, and bake for 20-22 minutes, until a toothpick inserted into center of muffin comes out clean. Cool for 10 mins on cooling rack. See below for how to make my Unicorn Frosting!

Unicorn Frosting Ingredients:

1/2 can of canned, full fat coconut milk (frozen for 30-45 minutes - see above note)
Liquid stevia, to taste (can use maple syrup to taste if preferred)
2-3 small slices of peeled and roasted beets (can omit if you don't care about the pink colour)

Directions:

Take can of coconut milk out of freezer and open. Scoop half of mixture out - it should have formed a thick, whipped cream like texture (do not scoop out any liquid - I keep the leftover coconut milk in the fridge for future use, as I'm obsessed with coconut and use it whenever I can). Place in a blender, or if you have a hand mixer/stand mixer place in bowl. Add liquid stevia to taste (I use 8-10 drops) and beets, and mix/blend until the texture is like whipped cream and a lovely shade of pink!

If you choose to ice the muffins, keep them and any leftover frosting in the fridge in an airtight container, as the frosting does not hold up well at room temperature. These tasty treats can be had as a snack, or a quick meal (I sometimes make the muffins with cacao nibs and top them with nut butter instead of frosting for a quick, healthy breakfast). Enjoy!