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Going-the-Distance Chocolate Muffins

October 2, 2011

The Midwestern Gentleman has infected me with the running bug.  I’ve run two 5Ks this summer, with a third coming up in a few weekends.  The Midwestern Gentleman will run the Chicago Marathon next weekend, so he has been preoccupied with snacks that provide lasting fuel for long runs.  This muffin recipe is modified from a recipe for Long-Run Cake mini loaves in Runner’s World (October 2011).  It’s a bit fussy, in that it involves a food processor and two mixing bowls, but it’s worth it.  These dense, moist, gluten-free muffins taste like a treat, but are packed with nutrition, making them a great breakfast-on-the-go for marathon workdays as well as great fuel for a literal marathon.  I know it seems weird to put black beans into muffins, but the beans add fiber and protein, and you won’t be able to detect them at all.

Nutrition Profile Per Muffin: Calories 124, Carbs 25.3 g, Fiber 2.7 g, Protein 2.7 g, Fat 1.3 g.

One of these things is not like the others…

Going-the-Distance Chocolate Muffins

1 cup unsweetened apple sauce

1 can (15.5 oz.) black beans, drained and rinsed

1 tsp vanilla extract

1 1/2 cup oat flour

1 cup unsweetened cocoa powder (I used Ghirardelli)

2 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

2 eggs

1 cup agave syrup

1/4 cup brewed coffee

Preheat oven to 325 F.  Line 18 muffin cups with foil baking cup liners.  Puree the black beans, applesauce, and vanilla extract into a smooth paste using a food processor.  In a medium bowl, whisk together the oat flour, cocoa powder, baking powder, salt, and cinnamon.  In a large bowl, beat eggs and agave syrup with a hand mixer at high speed until light and foamy.  Turn the mixer to low and beat in the coffee.  Stir the black bean and applesauce mixture into the egg mixture until smooth.  Add the dry ingredients all at once.  Beat at low speed until incorporated, then turn mixer up to high speed and beat until smooth, about 30 seconds.

Fill muffin cups about 3/4 full and bake 15 to 20 minutes, until muffin tops springs back when lightly touched.  To ensure the muffins stay moist, do not overbake — monitor and remove from the oven as soon as the tops spring back to the touch.

Addendum: These are not at their best when still warm, so let them cool completely before indulging.  I prefer to keep them in the refrigerator, and like them best chilled.  When chilled, they have a dense, chewy texture reminiscent of a fudgy brownie.

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6 Comments
  1. October 3, 2011 5:45 am

    These look great, and I love the combo of ingredients…I think they would help me go the distance of my marathon daily routine!

  2. October 3, 2011 9:15 am

    Thanks, Yvette — I hope you’ll enjoy them!

  3. October 3, 2011 9:23 pm

    I am intrigued by the black beans in the muffins. I am going to have to try this! They look delish!

  4. October 4, 2011 2:08 pm

    Geni, the texture reminds me of Hostess Cupcakes (but without the creamy filling). I’m tempted to top them with one little squiggle of frosting!

  5. Robyn permalink
    July 8, 2012 6:57 am

    amazing…and so healthy…I used molasses instead of agave (never had any on hand) and orange marmalade instead of applesauce, also threw in a bunch of flax meal,,,,SOOO rich and delish!!!!!!!

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