Mexican · Snack
Baked Black Bean Corn Mini Muffins
Savoury mini muffins of black beans, corn, and chipotle spice with fresh coriander, batch-baked for a Mexican vegan snack.
$
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
385Calories
14gProtein
16gFat
45gCarbs
5gSugar
11gFiber
520mgSodium
0mgChol
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Instructions
1
Prep
Drain and rinse 1 can black beans, pat dry. Defrost 60g sweetcorn. Finely dice 0.5 red bell pepper and slice 1 spring onion. Chop 1 tbsp coriander. Zest 0.5 lime and juice it. In a large bowl, mash two-thirds of beans with a fork until coarse, leaving one-third whole. Fold in sweetcorn, pepper, spring onion, 24g chickpea flour, 16g flaxseed, 8g chia seeds, coriander, lime zest and juice, 0.5 tsp cumin, 0.25 tsp chipotle powder, 0.25 tsp smoked paprika, 0.25 tsp salt, and 1 tbsp olive oil until thick and scoopable.
2
Bake
Preheat oven to 190°C. Grease a 12-hole mini muffin tin with 1 tsp olive oil. Divide mixture evenly between 6 holes, pressing firmly to pack full. Bake 18–20 minutes until golden, firm to touch, and edges crisp. Cool in tin 10 minutes.
3
Plate
Run a knife around each muffin and lift onto a cooling rack. Once cool, divide into 2 airtight containers of 3 muffins each, refrigerate up to 4 days or freeze up to 60 days. Reheat in oven at 160°C for 8 minutes (12 minutes from frozen) or serve cold with fresh salsa or sliced avocado.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 (0.5 cans) black beans
- 60g (2.1 oz) sweetcorn kernels
- 0.5 medium red bell pepper
- 1 scallion
- 24g (0.8 oz) chickpea flour
- 16g (0.6 oz) ground flaxseed
- 8g (0.3 oz) chia seeds
- 3g (pinch) fresh coriander
- 0.5 medium lime
- 1 tsp lime juice
- 0.5 tsp ground cumin
- 0.25 tsp chipotle chilli powder
- 0.25 tsp smoked paprika
- 0.25 tsp fine sea salt
- 18ml (1 tbsp + 1 tsp) extra-virgin olive oil