Ingredients1 cup low-sodium black beans, drained and rinsed
⅓ cup pumpkin puree
¼ cup maple syrup
3 tablespoons canola oil
2 tablespoons smooth peanut butter
1 tablespoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup + 1½ tablespoons whole wheat flour
1 tablespoon baking powder
½ cup vegan dark chocolate chips
Preheat your oven to 350° F.
Lightly grease a mini muffin tin and set aside.
Blend black beans, pumpkin puree, maple syrup, oil, peanut butter, cocoa powder, and vanilla extract in a blender or food processor.
In a separate bowl, whisk together the whole wheat flour and baking powder.
Add the wet ingredients to the dry. Fold in the chocolate chips without over-mixing.
Scoop 1 tablespoon portions of batter in each tin slot. Then with slightly moistened fingertips, press the tops to flatten.
Bake for 15-20 minutes, cool, and serve.
Remember to enjoy just one portion!
Ready in about 25 minutes
Makes 36 servings
Source: Adventist Review, December 9, 2016