Okay, so the title implies you have to be a runner to make these, WRONG! I found the recipe in Runners World a long time ago and adapted it to our families liking (although I have to be honest and say that it’s mostly me and Eric who eat them, they are dark chocolatey tasting so kids aren’t thrilled by that). There is also a delicious Peanut Butter Icing that you can add to them to make more of an indulgent treat vs a great pre or post workout (or any time of day) snack. Even though we are not Vegan, we both love the book Eat and Run by Scott Jurek and highly recommend it.
I made this batch 3 days ago to pack and bring with us to Texas this weekend (to actually use as “long run” fuel) but guess what? Yep, they’re gone! It’s called self control and I have NONE (and Eric has a ton but NOT when it comes to chocolate). They are super easy so may make some more this afternoon, we’ll see how the Christmas decorating goes. My changes are in parenthesis, don’t ever be afraid to play around and add different things or substitute healthier alternatives. It’s so much fun and usually never turns out inedible, just have fun.
Enjoy and have an awesome weekend!
1 cup organic unsweetened applesauce
1 15.5-ounce can black beans, drained or 2 cups cooked beans if you cook your own.
1 ½ cups oat flour (I made my own oat flour by blending up some quick oats in our coffee grinder)
1 cup cocoa powder (I used cacao which I STILL don’t know how to pronounce. I got it at Marshalls, my new favorite place to grocery shop, who new. LOL)
(1 scoop of your favorite chocolate protein powder but this recipe is 100% fine without this addition)
2 teaspoons baking powder
1 teaspoon salt
1 cup agave syrup (I used a container of beech nut stage 2 babyfood banana, orange and pineapple and about 6 drops of liquid stevia)
2 eggs (option is flax and or chia eggs)
1/4 cup coffee (or you can use water. I used teeccino)
1 teaspoon vanilla
Preheat oven to 350°F. In a food processor, blend the applesauce and beans. In a bowl, whisk the oat flour, cocoa, baking powder, and salt. In the bowl of an electric mixer, whisk the agave syrup and eggs until light and foamy. Reduce mixer speed to medium slow and pour in water (or coffee); mix until combined. Add bean-and-applesauce mixture and vanilla to the egg mixture. Beat until combined. Add oat-cocoa mixture all at once. Beat on low until just moist, then increase speed and beat until smooth, 30 seconds. Pour into the greased pan or pans of choice. Bake until the muffins spring back when touched, approximately 10 min. Add time if you are doing full size muffins. Option: Sprinkle with cinnamon. Let cool completely before serving.