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)

Chocolate Chip muffins - tin


  1. Preheat oven to 350 degrees.
  2. Prepare 12 muffin tins.
  3. Place all ingredients except chocolate chips in blender or food processor, cover. Blend until smooth.
  4. Divide batter among the 12 prepared muffin tins.
  5. Top each muffin with about 4-6 chocolate chips, push into the batter.
  6. 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.

chocolate chip muffins-final