Chocolate Black Bean Muffins By Chef Thomas Walker
The Surprisingly Delicious Secret: Black Bean Chocolate Muffins!
Get ready for a chocolate cake experience unlike any other! This unbelievably rich and decadent treat holds a secret: the star ingredient isn’t flour, but the humble black bean!
At the Hackney School of Food, we’re always exploring exciting and nutritious ways to engage children, and this recipe has become a firm favourite in our after-school clubs – and a hit with families at home too.
By using black beans, these muffins becomes naturally gluten-free and pack a surprising punch of extra protein and fiber. Don’t worry, though – the deep, intense flavor of good quality dark chocolate completely takes center stage along with the rich texture. The result? A wonderfully moist and fudgy cake that even the most discerning palates will adore.
This recipe isn’t just a tasty treat; it’s about sparking curiosity in the kitchen. Our inspiration behind this dish is to encourage kids (and adults!) to get interested in different ingredients and to think outside of the box, exploring the versatility of beans. It’s a delicious and innovative way to enjoy a classic dessert while boosting its nutritional value.
Ingredients:
- 220g drained black beans (apx 1 tin)
- 100g golden caster sugar
- 50g unsalted butter softened (or vegan butter)
- 40g cocoa powder
- ½ teaspoon baking powder
- 3 large eggs
- pinch of salt
- 1 teaspoon vanilla extract
- 50g dark chocolate chips (or white, or chopped hazelnuts)
- Icing sugar or other toppings
Method:
Preheat the oven to 180°C. Line a muffin tin with 6 cupcake liners.
In a large bowl, mash the black beans into paste, then add the sugar, butter, cocoa powder and baking powder. Beat until the mixture is pale and fluffy.
In a separate bowl, crack the eggs with the salt and vanilla extract, then whisk until frothy.
Gently fold the whisked eggs into the main mixture, sprinkling in the chocolate chips as you go.
Pour the batter into the prepared pan, filling each cup about ¾ full.
Bake for 20-22 minutes or until the muffins spring back to the touch.
Leave to cool for 10 minutes, then place on a wire rack to cool completely. Dust with icing sugar or top with peanut butter, frosting, nuts, etc. and enjoy!
Substitutions & Amendments
- Make your own homemade icing: Whisk 200g cream cheese to loosen, then gradually add 30g icing sugar (to taste). Once the muffins are cool, ice them and decorate with edible flowers.
- Replace the dark chocolate chops with white chocolate, or even chopped hazelnuts.
- To make vegan, replace butter with vegan butter like for like. To remove eggs, simply adjust using the following steps: for every egg in the recipe, replace with 1 tablespoon of milled flaxseeds, mixed with 3 tablespoons of freshly boiled water. Allow to cool, then add into the recipe instead of eggs. For this recipe 3 TBS (50g) flaxseed + 9 TBS (135ml) Boiling Water. NB the cakes won’t rise as much as with eggs.
