Gut-Loving Choc-Orange Muffins
No-one will ever guess the secret ingredient in these moist, delicious muffins. Red kidney beans are used in place of flour to make this recipe gluten free. They also provide an excellent source of protein and are full of fibre. They are the fuel your gut bacteria feed on for healthy gut function.
High in protein, these easy-to-make muffins make are a satisfying and guilt-free chocolaty treat. They are low-allergenic, free from gluten, dairy and refined sugar, and freeze well - perfect to pop into kids’ lunchboxes or for your own snack on the go.
Gut-loving Choc-Orange Muffins
Makes 12 large muffins
- 1 cup of dates (pitted)
- 5 eggs
- 400 g can of red kidney beans, rinsed or dried beans, soaked and cooked till soft
- 1 tsp baking powder
- 3 tablespoons of raw cacao powder
- 2 tablespoons of coconut oil
- 1 tsp vanilla essence
- 1 tsp of very finely grated orange peel (from 1 orange)
- Preheat oven to 180°C and prepare muffin tins by inserting paper liners or greasing lightly with oil.
- Heat dates gently with 1/3 cup of water to soften and allow to cool.
- Add dates, remaining water and other ingredients to food processer and blend to make a smooth mixture. If cooking red beans, add an additional 1-2 tablespoon of water for extra moisture.
- Add mixture to prepared muffin tins.
- Bake for 12-15 minutes or until cooked through.
Omit orange peel for a plain chocolate muffin, or try adding chopped walnuts or pecans, fresh/frozen raspberries or blueberries, or chunks of dark chocolate if you’re after extra decadence! Make sure you add these after the mixture has been processed.