Gluten-Free Chocolate Muffins with Banana Goat Cheese Filling Recipe


These gluten-free muffins are delicious and deceptively nutritious. Great for an after school snack or a healthier dessert option. 

Yields 15 muffins


  • 1 package Breads from Anna® Black Bean Brownie Mix
  • 1 15-oz. can black beans, well rinsed and drained
  • ¼ teaspoon salt (optional) 
  • 3 eggs 
  • 2/3 cup liquid (we used coconut milk for a rich texture, but milk or your favorite non-dairy liquid work well for those with nut or dairy allergies)
  • 1/3 cup oil
  • 1 Tablespoon vanilla
  • ½ to 1 cup of chocolate chips (optional)

Banana Goat Cheese Filling Ingredients:
  • 3 ripe bananas
  • 1/4 cup goat cheese
  • 2 Tablespoons maple syrup


1. Preheat oven to 350 degrees.
2. Combine all wet ingredients in a food processor and process until smooth.
3. Stir brownie mix and salt into wet ingredients until well combined. Fold in chocolate chips (optional).
4. Combine filling ingredients in a food processor and process until smooth. Place mixture into a pastry bag with medium tip (or into a ziplock bag with very small snip off of bottom corner).
5. Fill standard muffin tins 2/3 full. Using the pastry bag or ziplock bag, squeeze approximately 1 tablespoon of banana goat cheese filling into the center of each muffin.
6. Bake at 350 degrees for 20-25 minutes.

Leave a comment