Dry Ingredients

• 2/3 cup white whole wheat flour (substitute oat flour for gluten-free)
• 1/2 cup cocoa powder
• 1/2 cup chopped walnuts
• 1/2 cup chocolate chips
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Wet Ingredients

• 1 1/2 cup (1 can) black beans
• 1 cup whole dates
• 8 oz espresso or very strong coffee
• 1 teaspoon vanilla extract

Method

Put the dates in a cup and pour the hot espresso or coffee over them and allow to soak for at least an hour.

After the dates have softened, add the dates and coffee to the bowl of a food processor along with the beans and the vanilla and blend into a smooth puree.

Place all the dry ingredients in a bowl and stir to mix well.

Add the wet to the dry. Mix until all the flour has been incorporated. The batter will be quite dense, almost dough-like. Add small amounts of liquid as necessary, just enough to incorproate all the flour.

Put this mixture into a baking pan. If you’re not using a non-stick pan grease and flour the pan first or line with parchment paper.

Bake 35 minutes at 350°

Makes 15-16 muffins