Simple Black Bean Brownie Bites (low sugar & toddler-friendly)
Fudgy, gluten-free black bean brownie bites made with wholesome ingredients and naturally sweetened. Toddler-approved, freezer-friendly, and easy to customize with an optional veggie boost from zucchini. Your toddler is going to love these!
Equipment
Ingredients
- 1 15 oz can black beans drained, rinsed, and patted dry
- 1 cup shredded zucchini optional, juice squeezed
- 2 large eggs
- ¼ cup avocado/olive oil can sub coconut oil or nut/seed butter if you want!
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup cocoa powder or ⅓ cup for richer chocolate flavor
- ¼ cup maple or date syrup or 6-8 soaked dates for no added sugar (use 2 tablespoon maple syrup for less sweet or ⅓ cup syrup for more sweet)
- 1 teaspoon baking powder
- ¼ cup oat flour or rolled oats blended into flour (use less for more fudgy)
- ¼ cup mini chocolate chips optional
Instructions
- Preheat oven to 350°F and lightly grease a mini muffin tin or line with silicone cups.
- Blend black beans, zucchini (if using), eggs, oil (or nut butter), vanilla, salt, cocoa powder, maple syrup, baking powder, and oat flour until smooth.
- Stir in (or sprinkle on top) mini chocolate chips if using, then scoop batter into mini muffin wells, filling almost to the top.
- Bake 12–16 minutes, until centers are set, then let cool in the pan for at least 10 minutes before transferring to a rack.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
My preferred version is with ⅓ cup cocoa powder + ¼-⅓ of date syrup & stirring the mini chocolate chips inside the batter, for a rich chocolate cakey type brownie bite!
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