Hidden Goodness Brownie Bites
These rich, chocolatey muffins are incredibly moist and packed with wholesome plant-powered goodness. Perfect for breakfast or a snack with a soft texture you’d never guess comes from a nutritious secret ingredient!
Ingredients
- 3/4 cup cooked split peas
- 1 cup pancake mix or flour
- 1/4 cup cocoa powder
- 1/3 cup maple syrup or sugar
- 1 egg
- 1/2 cup low-fat milk of choice
- 1/4 cup oil
- chocolate chips to taste
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Place cooked split peas in a blender blend until completely smooth and creamy. If needed, add a tablespoon of milk to help them blend. Measure out 3/4 cup of the puree.
- In a medium bowl, whisk together the split pea puree, egg, milk, oil and maple syrup/sugar until smooth and well combined.
- Stir in the pancake mix (or flour) and cocoa powder. Mix gently until just combined and no dry pockets remain. Avoid overmixing, which can make the muffins dense.
- Fold in the chocolate chips using a spatula.
- Fill the muffin cups about 3/4 full with batter. Sprinkle a few extra chocolate chips on top if desired.
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out mostly clean with only a few moist crumbs.
- Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.