5 ounce of black beans – cooked and cooled
3 eggs
1/2 cup of coconut milk youghurt
1/2 cup of chia seeds
1/2 cup cocoa powder, unsweetened
1/2 cup of cocoa nibs
2 tsp matcha powder
2 tsp vanilla extract
2 droplets stevia or 1/2 cup of good quality maple syrup
1 tsp baking powder

Mix everything in a blender until smooth.
Pour into the muffin tin (I use baking cups in the tin) and fill almost to the top
Bake at 350F for 18-20 minutes

I like them best right away, as they are a little more dry than regular muffins. However, served with mint ice cream, they’ll always work.
They can last for a week if stored in the fridge.