Double Chocolate Gut Muffins
What makes this recipe so epic? Everything comes together in one blender, so there's minimal mess and washing up, plus they're packed with fibre and gut-loving ingredients.
Black beans help promote regularity for healthy digestion.
Cassava flour is a resistant starch that helps nourish beneficial gut bacteria.
Eggs support vascular health and a healthy gut microbiota.
Bananas are naturally prebiotic, helping stimulate the growth of beneficial bacteria.
And before you think they're too much of a health food... I promise they're super fudgy and insanely delicious!
Ingredients:
75 g dark chocolate, chopped
1 x 400 g can organic black beans, drained
½ cup cassava flour (or tapioca flour)
½ medium banana
3 organic eggs
2 tbsp raw cacao powder
½ cup light olive oil or melted butter
¼ cup milk of choice
2 tbsp maple syrup or raw honey
1 tsp baking powder
1 cup almond flour (or ground sunflower seeds for a nut-free option)
Directions:
Preheat the oven to 160°C. Line a 12-hole muffin tin with paper liners or lightly grease your muffin tin.
Melt the chocolate and add it to a blender, food processor or Thermomix.
Add the black beans, cassava flour, banana, eggs, cacao powder, olive oil (or melted butter), milk, maple syrup (or honey) and almond flour. Blend until smooth and creamy.
Add the baking powder and blend for a further 5 seconds.
Divide the batter evenly between the 12 muffin holes.
Bake for 25 minutes, or until the tops spring back when lightly pressed.
Allow the muffins to cool for 10 minutes before serving.
