Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Black Bean Muffins

Black Bean Muffins

Sweetened bean dishes are unusual in Western cuisine but they are quite popular in Asia. We had some black bean pudding left over after making frejol colado and this little experiment is what happened. Turned out pretty well!


  • 2 cups cooked black beans
  • 1/2 cup almond milk
  • 1/4 cup vegetable oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 2 whole eggs
  • 1/2 cup raw sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1 cup flour
  • 1/2 cup shredded coconut


  1. Combine beans, almond milk, vegetable oil, lemon juice, vanilla extract, and eggs in a blender. Blend until thoroughly combined and the beans have been pureed.
  2. Pour black bean mixture into a large bowl and stir in sugar, salt, salt, cloves, cinnamon, flour, and coconut.
  3. Scoop batter into muffin cups and bake at 350 degrees F for 30 minutes.
  4. If you’d like, top with an icing of your choice.  We made this simple icing, but flavored it with ground cloves:

© Copyright 2012 Coseppi Kitchen and Coseppi Partnership (Taylor Cook and James Seppi). All Rights Reserved.