Yummy protein chocolate muffins
These guys are both super easy and fun to do all at once. Again, really great sealing containers for the freezer are key. You can of course wrap them in BPA free, degradable cling film, but there is no need with a good container. If we get them all straight in as soon as they've cooled, they will be so fresh when you pack them, and of course, they'll thaw perfectly by lunchtime.
Hidden-protein Chocolate muffins. These muffins are flourless, full of good fat and thanks to the beans contain protein, fibre and nutrients such as iron, phosphorus, calcium, magnesium,, manganese, and zinc, perfect for bone strength, energy, and focus in class. I also haven't made chocolate cakes of any kind without beans in years, as it really makes them gooey, moist, and rise beautifully. My tip is though- even if you want your kids to help bake these, (yay!) blend your cacao powder, coconut oil and beans well first, before you invite them into the kitchen. It's then your choice if you tell them (once they eat the finished product and love them) about the beans, or take it to your deathbed.
420 g can kidney beans or butter beans, drained and rinsed
1 tablespoon of water
1 teaspoon vanilla, or more to taste
60g raw cacao
1 tsp GF aluminium free baking powder
pinch of salt
125g coconut oil
140g coconut sugar
Blend 1 egg, beans and cacao well until looking like mousse.
Add sugar, baking powder, coconut oil, vanilla and remaining eggs and blend until cake batter consistency. If not runny enough, add the water. Omit if not.
Spoon into 12 cupcake holders and bake at 180 degrees for 20 minutes.