Laura Farnsworth, MS, CNS®, CN

Certified & Licensed Functional Nutritionist

Office or Telehealth, by appointment only:

29970 Technology Drive, Suite 105D

Murrieta, California 92563

(951) 428-4116  or Email

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Disclaimer: The information on this website is for information purposes and is not intended to replace medical advice.

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Black Bean Mocha Brownie Muffins

Black Bean Mocha Brownie Muffins

(grain, gluten, processed-sugar, & dairy free)



1 cup soaked and pureed pitted dates
Purified water or unsweetened non-dairy milk for soaking dates
1 15 oz. can (BPA-free liner) black beans, drained and rinsed
3 large pasture-raised eggs
1/3 cup liquefied coconut oil or avocado oil
1/2 cup unsweetened cacao or cocoa powder
1/8-1/4 cup finely ground decaffeinated coffee (optional, but gives it a nice mocha flavor)
1/4 teaspoon cinnamon
1 teaspoon baking soda

2 teaspoons gluten-free pure vanilla extract (optional)
Muffin cups for individual treats


* I always use organic and fair-trade ingredients whenever possible.




Soak pitted dates for one hour with unsweetened non-dairy milk or water, enough to cover one cup of dates.


Preheat the oven to 350°F. Drain the soaked dates well and place in a high-speed blender or food processor with the liquefied coconut oil. Mix well.


Place black beans, eggs, cacao powder, ground coffee (blend well for a fine texture), cinnamon, and vanilla into the food processor and blend until smooth. Add the baking soda and mix briefly. 


Scoop batter into muffin cups with an ice cream scooper. Bake at 350 degrees for approximately 25 minutes, or until a toothpick inserted in the center comes out clean. Recipe yields one dozen muffins. 


  • Add 1/4 cup of nuts such as pecans.

  • Add 1/4 to 1/2 cup allergen-free chocolate chips (such as Enjoy Life), which will add sweetness but also processed sugars to your dessert.

  • A processed sugar, such as 1/2 cup coconut sugar, can be substituted for the dates.

  • For egg-free muffins, substitute 10 tablespoons of “aquafaba” (liquid from BPA-free canned garbanzo beans), beating well in the processor before adding to the mixture.  The consistency will not be the same as with eggs, so adding 1 tablespoon of baking powder in addition to 1 tablespoon of baking soda at the end will help it to rise. You may need more baking time.


Recipe created by Laura Farnsworth, MS, CNS