If it comes to homemade, baked goods I really love to be in tune with the seasons. Fresh rhubarb, elder flower and strawberries in spring, peaches and cherries in early summer and apples, nuts and pumpkin in autumn. My favorite in august are sweet melons, green prunes and fresh berries. Especially blackberries are fruits you can find all over the place in my neighborhood. Usually I go to a nearby forest, pick a lot of them and use them for smoothies or cereals.
This time though I wanted to create a delicious but nutritious muffins for a hiking and climbing trip. As a base I used black beans, that give the muffins a fudgy and smooth texture. Besides that black beans contain a high percentage of protein, phosphorus, magnesium, copper and zinc. Since I don’t like the salted, canned beans and try to avoid waste, I soaked and cooked a bunch of dried black beans and froze them. For the cake I took one cup of black beans out of the freezer and rinsed the beans with hot water in order to unfreeze them.
You don’t need any flour for the preparation of the triple black muffins. Instead of flour I used oats, which are technically free of gluten. If you suffer from celiac disease, you should check your oats before using them. Since a lot of manufacturers process them in the same factory as for instance wheat, they might contain traces of gluten.
The other important element is cacao, which provides a rich taste, that combines very well with berries. I also added one spoon of carob powder. It is not necessary but makes the taste of the triple black muffins slightly more fruity and interesting.
I served the vegan muffins with loads of fresh blackberries. Frozen berries or black berry jam might be a nice substitute, if you want to prepare the triple black muffins in winter or spring.
Blend black beans, coconut oil, coconut flower sugar and salt. Add oats, baking powder, cocoa and carob and keep blending until the batter is smooth. In a separate bowl blend the black berries. Chop the chocolate (or used chocolate pearls/sprinkles). Take a fork or a spoon and mix the batter with blackberry sauce and chocolate. Pur the batter in a muffin pan and bake it at 175 celsius/350 Fahrenheit for around 20 minutes. Let the muffins cool down and decorate them with black berries or nicecream before serving them. Enjoy!
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.