I’m Sorry….These Are Delicious!

Chocolate mini muffinsSo sometimes you just want something you can eat and not feel guilty about and know that every little bite is full of wholesome goodness.  These delightful little chocolate puffs were inspired from a recipe I found here and I modified it to suit what I had in my pantry.  It turned out to be the perfect Saturday night treat and just enough left for a Sunday morning run and go breakfast.  I plan on making a jar of these to have handy on the counter when this crazy prednisone body goes nuts for something tasty this week.  The silky smooth texture is to die for and worth celebrating every small sojourn this life can hold (just don’t tell your friends or family it’s made with beans until after they’ve had their fill). Enjoy! And let me know what you think….


  • 1 can black beans rinsed and drained
  • 3 eggs
  • 2 egg whites
  • 4 heaping Tbsp cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 TBL coconut oil
  • 4 TBL whole rolled oats
  • 5 TBL sugar

Process everything in a food processor for 3-5 minutes or until completely smooth. Then, pour into a well-greased mini muffin pan (filling it 2/3 full), and bake at 350 for about 10-12 minutes.

Chocolate Buttermilk Frosting

  • 2 TBL butter
  • 1 1/2 TBL cocoa powder
  • 1 1/2 TBL buttermilk

Bring to boil while stirring in sauce pan.  Take off heat and add 1 cup powdered sugar and 1/2 tsp. vanilla.  Stir and chill for 15 min. until set.  Stir again and lightly frost muffins.