Protein Rich Devil's Food Muffins

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Here's a protein and fiber rich muffin that will be both a treat, and something to satisfy for quite a while.  The nice thing about cooking your own beans is that you can control the salt and seasonings to fit the need of the recipe, not to mention the frugal nature of dried beans.  And the instant pot makes it so easy to make a bunch up ahead and package for the freezer.  For a non-savory recipe like these muffins, a simple, plain bean is perfect.


Can you make these with canned beans?  Sure, it will just be more expensive and have chemical additives and unknown quantities of salt.  (A cursory look around the net tells me that canned beans are about twice as expensive as dried beans on average.)  Making beans in the instant pot in under two hours is so easy!  (I am definitely one of those folks that loves their instant pot!)  You can make these muffins with black beans as well.  Those cook faster than pinto beans because they are smaller, so an even quicker option, less than an hour.  And if the chosen beans were set to soak the night before, they will cook in a flash, definitely under an hour, and be better for you nutritionally.

Don't go overboard with these muffins, they are delicious but quite filling due to the fiber and protein.  Just one is a lovely treat!  Technically you can make these as cookies (kind of brookies) as well, but I prefer them as muffins.  Warm, with a glass of cold milk, thank you.

Note - if you have time to soak your beans ahead, they will cook much quicker and be easier to digest.  Make sure to discard the soaking water and use fresh water to cook as the phytates that inhibit calcium absorption will be in the soaking water.  Soaking and cooking beans will remove/inactivate most lectins.

Protein Rich Devil's Food Muffins
makes ~18 muffins

1½ cups whole wheat pastry flour (I used 180g sifted fresh ground soft wheat)
½ cup unsweetened cocoa powder
3 tbsp potato starch
1 tsp baking soda
½ tsp sea salt (¾ tsp if beans were cooked without salt)
1½ cups cooked plain pinto beans* (recipe follows)
1 egg
1 cup milk 
¾ cup brown sugar
½ cup granulated sugar
1½ tsp vanilla extract
1½ cups chocolate chips  (I used 1 cup chocolate chips and ½ cup toffee Heath bits this time)

Preheat the oven to 350˚F.  Line two muffin tins with paper liners and spray lightly with baking spray.     

In a large bowl, combine the flour, cocoa, starch, baking soda, and salt.

In a food processor, blend together the beans, egg, milk, sugars, and extract until smooth.

Stir the wet mixture into the flour mixture in the bowl along with the chocolate chips and mix with a wooden spoon until combined.

Portion the batter into the prepared muffin tins, filling about ⅔ full. 

Bake for 18 to 20 minutes or until the tops are set and spring back when lightly touched.  Internal temp should be around 200ºF.

Remove to a wire rack to cool.  Enjoy warm or room temp. 


Instant pot Plain pinto beans
makes ~5 cups of beans

2 cups dry pinto beans
6 cups water
1 tsp sea salt (optional, or reduce if desired)
 
Rinse and sort the beans over for any little rocks or bits that shouldn't be there. 

Add the beans, water, and salt to the pressure cooker, giving a stir.  Lock in the lid and set the valve to seal.

Set the cooker to "pressure cook" or "manual" at high pressure, for 50 minutes for dry beans (~15 minutes for soaked beans). Let pressure release naturally for at least 15 minutes.

Quick release any remaining pressure by turning valve to “vent”, and remove the lid. 

Cool and drain the beans, (bean water may be saved for soups if desired), and divide into 1½-2 cup portions in freezer bags.  Label the bags with the date, beans will keep in the freezer up to 6 months.
 
*The beans should be perfectly tender for processing in this baking recipe.  If you want to add seasonings, you can cook for 5 minutes less, at pressure, for a little firmer bite to the beans.  Or check out the great seasoned recipes from our other bakers!

Here are some more great things you can make with dried beans:

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