Chocolate Chip Black Bean Muffins

2 (15.5 oz) cans Black Beans, drained and rinsed, or 2¼ cups Cooked Black Beans

4 Eggs

½ cup Maple Syrup, Honey, or sweetener of choice (for lower sugar, decrease to ¼ cup or omit, if desired)

½ cup Cocoa Powder

1 Tbsp Neutral Oil

1 tsp Vanilla Extract

1 tsp Baking Powder

¼ tsp Salt

⅓ cup Semi-sweet Chocolate Chips, Dark Chocolate Chips, or Sugar Free Chocolate Chips, optional

Preheat oven to 350° F and line a muffin tin with liners.
In a food processor or blender, blend together black beans and 1 egg until combined. Add remaining eggs, maple syrup, cocoa powder, oil, vanilla, baking powder, and salt and blend until completely combined, scraping the sides as needed. Stir in chocolate chips.
Pour batter evenly into prepared muffin tin and sprinkle with additional chocolate chips, if desired. Bake at 350° F for 25 minutes or until a toothpick comes out mostly clean. Allow to cool for 5 minutes in the muffin tin. Remove to a cooling rack and allow to cool for 10 minutes. Serve and enjoy!