Black Bean Chocolate Chip Muffins
A Shakeology Recipe
Chocolate chip muffins are a favorite around my house. Who doesn’t love a muffin right? The problem is that my husband and I don’t want our 3 children filling their little growing bodies with “crap”…and if you are a parent you know there always seems to be an excuse to have a sweet treat between birthday parties, holidays and extra curricular celebrations. All 5 of us are Shakeology fans and drink it daily for vital nutrients we simply don’t get while eating on the run each day. (Side note: if you’ve never heard of it, email me here for a FREE sample!)
This chocolate chip muffin recipe uses a scoop of Shakeology as well as black beans and ALL clean, natural ingredients for a healthier twist on gluten and sugar overload you typically get with muffins. I make these regularly because they are a crowd pleaser, and let’s be honest, because they fit my macros perfectly on FEAST DAY! I share this recipe regularly with my online training clients in my Burn Fat and Feast 6 week program and they love it as well on FEAST DAYS. Whether you’re feasting or just want to cleaner version of an old favorite, these are delicious!
I hope you and your family enjoy this recipe as much as we do.
15 oz. can black beans
1 scoop chocolate protein powder (I used Vegan Chocolate Shakeology)
½ cup Grade B pure maple syrup (I used about half of that)
3 large eggs
1 tsp baking soda
1/3 cup dark chocolate chips (optional)
- Preheat oven to 350 degrees.
- Prepare 12 muffin tins.
- Place all ingredients except chocolate chips in blender or food processor, cover. Blend until smooth.
- Divide batter among the 12 prepared muffin tins.
- Top each muffin with about 4-6 chocolate chips, push into the batter.
- Bake 10-15 minutes until a toothpick inserted in the center of your chocolate chip muffins comes out clean.
Makes 12 muffins
Prep Time: 10 min.
Cook Time: 10-15 min.