Conclusion: Black bean chocolate muffins made gluten-free are the Wow Recipe of the Week.
Hypothesis: If brownies can be made from black beans, I can make morning muffins just as deliciously.
Proof: Homeschooling chemistry and the scientific method isn't hard when yum food is involved.
1/2 cup black beans (canned, rinsed, drained, blended)
1/2 cup applesauce
1 tsp. vanilla
2 tablespoons oil
1/2 cup buttermilk
1/4 cup cocoa (dutched)
1 1/2 cup of a gf flour mix ( I used this one)
1/2 cup sugar (or 1/4 cup honey)
1 tablespoon baking powder
1 teaspoon baking soda
1/4 tsp. salt
1 teaspoon xanthan or guar gum
1/2 cup chocolate chips
Bake time: I cook most everything at 350 degrees, unless I'm in a hurry. And I usually bake it for 12-15 mintues. Until a tap on the top doesn't sink in.
One more day of the test kitchen (muffins to teenagers) and then I can publish with total assurity that they are a success.
Voila, two days of recipe success!
Hints and tips, when I blend the beans, I add the other wet ingredients and give it a spin. That may be why the muffins are baking so high, the egg gets extra whizzed. The total wet ingredients equal 2 cups.
My husband made me sit down and try to figure out calories as he is taking them to work and people seem to be concerned with the fat and sugar content--I've halved the sugar of typical muffins and two tbs of fat is amazing for such a great muffin. I'm estimating about 56 calories each as they are minis.
Reality Bite: The teens I make them for are swimmers, so they can bulk up on the extra calories and protein. Oh to be Young!