G-F Reality Black Bean Chocolate Muffin

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 egg
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!