While indulging in a sweet treat can be a part of a healthy, clean and balanced meal plan, most desserts are big sugar (refined carbs) and fat bombs! But of course there are ways to enjoy sweets and not have them wreak havoc on the body.
The secret is two-fold:
One, eat them right after a meal, and two, make sure that they have a better balance of macronutrients (protein, carbs and fat). This will help to keep your blood sugar from rising and falling so quickly. It will also be slower to digest, allowing you to feel fuller for longer.
To help you with curbing that sweet tooth craving yet maintain a balance of healthy macronutrients, below is a recipe for a batch of delicious black bean muffins that are sure to do the trick!
Macro-Friendly Chocolate Black Bean Muffins
(Makes 36 mini cupcakes) – Gluten-free, Grain-free
1 can (15 oz.) black beans, drained and rinsed very well under cold water
2 tablespoons ground flax seed mixed with 6 tablespoons water in a covered container, shake and let sit 15 minutes before using
1/2 cup coconut sugar
1/2 teaspoon baking soda
2 cups chopped dark chocolate (preferably 65-72% dark)
Mini muffin tin
Preheat oven to 350.
Line a mini muffin tin with paper liners or spray with cooking spray.
In a food processor, combine beans, eggs and flax solution. Blend 5 minutes or until fully combined.
Add the baking soda and coconut sugar and blend 1 minute.
Place the chopped chocolate in a glass bowl and heat in the microwave for 1 minute. Remove and stir. (If not fully melted, place back in the microwave and cook for 15 seconds, stirring again.) You want the chocolate to be about 90% melted. Continue to stir until all the chocolate is melted.
Add the melted chocolate to the food processor and blend 1 minute. Scrape down the sides of the food processor and blend another 30 seconds.
Scoop about 1 to 2 tablespoons of batter into each muffin tin.
Place in the oven and bake 12 minutes. Remove and let cool 10 minutes.