Not only are these brownies gluten-free and packed with quinoa, they're also vegan and sugar-free. Oh and not to mention they're made with black beans and have a scoop of peanut butter on top, so they're filled with protein and healthy fats.
10 -12teaspoonspeanut butteroptional, for topping each brownies
Instructions
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin and set aside.
In a small bowl, whisk together your flax egg ingredients and let rest for a few minutes to gel.
Once gelled, add to the bowl of a food processor along with the remaining ingredients (minus peanut butter). Process until smooth about 1 - 2 minutes. You want the mixture to be on the thicker side, not runny like typical brownie batter - a little less so than frosting.
Evenly distribute the mixture between your muffin tins, filling about 3/4 of the way full.
If using the peanut butter, scoop 1 teaspoon of peanut butter onto each brownie.
Bake on the center rack for 25 - 30 mins until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 20 - 30 minutes. Carefully remove them from the pan and finish cooling on a wire rack.