Chocolate Black Bean Blender Brownies

Source: kristineskitchenblog.com

Ingredients

• 15 ounce can black beans, rinsed and drained
• 3 eggs
• ½ cup plain Greek yogurt
• ½ cup pure maple syrup or honey
• 2 teaspoons vanilla extract
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ cup old-fashioned rolled oats (gluten free if desired)
• ½ cup bittersweet chocolate chips

Directions

1. Preheat oven to 350 degrees F. Line a muffin tin with silicone (or paper) liners.
2. Place all ingredients, except for the chocolate chips, in a blender. Blend until smooth.
3. Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4-5 chocolate chips onto the top of each muffin.
4. Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in the pan and then remove to a wire rack to cool completely. (Silicone liners can be removed once muffins are cool.)

These muffins have a lot of moisture and will not last long at room temperature. They are best stored in the freezer. Cool completely and then store in a zip-top plastic bag in the freezer for up to 2 months. Defrost in the microwave or at room temperature.

You may also store the muffins in the refrigerator for up to 2 days.

Chickpea Salad

Source: Oh She Glows

1 can (15 oz) chickpeas, drained & rinsed
2 stalks celery, finely chopped
3 green onions, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped red pepper
3 TB vegan mayo
1 1/2 tsp yellow mustard
1/2 tsp dill weed
2 tsp lemon juice
salt & pepper to taste

1. In a large bowl, mash chickpeas until flaky in texture.
2. Stir in celery, green onion, pickles, red pepper, & mayo.
3. Stir in remaining ingredients & season to taste.  Serve on bread, crackers, in a tortilla or lettuce wrap.