Vegan & Grain-Free Maca Chocolate Fudge Muffins

Vegan & Grain-Free Maca Chocolate Fudge Muffins

What if I told you you could make these babes in just ONE BOWL in just 30 MINUTES?!

They’re fudgy AF, delish, chocolatey, indulgent, comforting, naturally sweet, vegan, flourless & loaded with fibre, protein, healthy fats & made with just REAL food! In a nutshell, they’re brownies in muffin form.

The secret?! BLACK BEANS! I’ve had so much success baking with them in the past that I knew they would be perfect for these muffins!

I can’t wait for you guys to try them & love them as much as I do!


  • 1 15-oz. can organic black beans (rinsed & drained)
  • 2 flax eggs (2 tbsp. ground flax & 6 tbsp. water, let sit & gel up for 5 min.)
  • 3 tbsp. creamy cashew butter
  • 3/4 cup raw cacao powder
  • 1/4 tsp. sea salt
  • 1 tsp. pure vanilla extract
  • 1/4 cup raw organic honey
  • 1/4 cup & 2 tbsp. water or unsweetened plant-based milk, as needed
  • 1.5 tsp. baking powder
  • 1 tbsp. gelatinized maca
  • Topping: raw unsalted pecans


  • Preheat oven to 350F & line a muffin tin with liners. Spray them lightly with avocado oil.
  • Rinse & drain the black beans & make sure to Pat them dry.
  • Prepare the flax egg.
  • Add all the ingredients to your food processor & purée for about 3 minutes. Scrape the sides as needed & add more water/milk, as needed, until completely smooth & uniform.
  • Evenly distribute the batter into the tin & smooth the tops with the back of a spoon. Gently press the pecans into the muffins.
  • Bake for 26 minutes until tops are cracked & edges pull away from the sides.
  • Remove from the oven & let cool. ENJOY!

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