Black bean muffins

These muffins are great if you need to trick children to eat something healthy. They taste like regular dark chocolate muffins while they made entirely of beans. They don't only taste but look like chocolate muffins. This is important too as children won't put into their mouths a suspiciously looking think. They were really nice and it's hard to believe that beans may taste so good :). Next time when I will be making them I will skip the chili, they were a bit too spicy for little ones.  Anyway  you have to try them. The original recipe comes form this website.

Ingredients for 24 mini muffins:

• 190g cooked or tinned beans (1 cup)
• 120g almond butter (1/2 cup)
• 1 banana
• 50g cocoa powder (1/2 cup)
• 1/2 tsp chili powder 
• 1 tsp gluten - free baking powder
• 2 tsp vanilla extract
• 60 ml honey (1/4cup)
• pinch of salt
• 1 egg
• chili flakes optional

If you use dry beans soaked them in cold water overnight. Pour the water over the beans covering them completely.  Then cook them in the water they were soaked in until soft. Drain and set aside to cool down. While using tinned just drain them.

Preheat the oven  to 200C. Slightly grease the muffin tin. Even if yours is covered with non - stick layer it's highly recommended to grease as this type of butter sticks a lot while being baked.

Put the beans in blender, add the almond butter and banana. Blend the until smooth. The mixture is very thick so it takes time to blend all ingredients. Then add to the mixture in the blender the cocoa powder, chili, baking powder, vanilla, honey, salt and egg. Blend them until smooth.  

Spoon the batter into muffin tin. Filling each cup 3/4 full. Sprinkle with chili flakes if you wish. Bake in preheated oven for 20 minutes until risen. Then remove form the tin, place on a wire rack to cool down. 

  Enjoy !

Recipe in Polish.

Dark chocolate muffins with almonds and chilli

Those muffins have interested flavour. Those who love dark chocolate and not too sweet treats will really enjoy them. They are rich, chocolaty, not too sweet, filled with almonds' chunks and spiced with chili. The recipe comes form 'New Italian Cuisine. Muffins'

Ingredients for 12-18 muffins:

• 125g dark chocolate (I had one with 74% cocoa)
• 125g butter
• 150g flour
• 2 tbsp cocoa for baking
• 2 tsp baking powder
• 1 tsp chili powder
• pinch of salt
• 125g blanched almonds + some to sprinkle
• 2 eggs
• 100g sugar
• 250ml milk

Chop the almonds into small chunks. If you don't have the blanched ones try to remove almond brown skin on your own. To do this place the almonds into a small bowl, pour over boiling water and leave them for a few minutes to soak. Then pour out the water. Take one almond place it between your fingers as if you want to pinch and press. The skin  should release  the almond. 

Set aside the chopped almonds. 

Preheat the oven to 180C. Line muffin tin with paper cases.

Break the chocolate into small cubes add butter and place them in a small bowl. Melt them together in the microwave. Stir the melted chocolate and butter well.

In a big bowl combine together the flour, cocoa, baking powder, chili and salt.

Break the eggs into electric mixer bowl, add the sugar and milk. Beat on a medium speed until well combined. 

Then alternately sift the dry ingredients mixture and add melted  chocolate mixture into the egg mixture. Beat until the batter is smooth and creamy. At last, but not at least, gently fold in the chopped almonds.

Spoon the batter into prepared earlier paper cases, about 3/4 full. Sprinkle each muffin top with leftover almonds. Bake for 20 minutes until well risen and spongy. When baked transfer to the wire rack to cool down. Enjoy warm or cooled. When cooled may be decorated with a whipped cream.