Fluffy Black Bean Brownie Muffins

14 ounces (396.89 g) canned black beans ▢2 large eggs ▢¼ cup (59.15 ml) avocado oil, or melted butter ▢½ cup (122 g) unsweetened applesauce, or mashed banana ▢¼ cup milk of choice, I used low fat milk ▢½ cup (118.29 ml) maple syrup or honey ▢2 teaspoons vanilla extract ▢1¼ cup (150 g) whole wheat flour, or 1⅓ all purpose flour ▢¼ cup (21.5 g) unsweetened cocoa powder ▢1 teaspoon baking powder ▢½ teaspoon baking soda ▢½ teaspoon salt ▢⅓ cup mini chocolate chips, plus extra for the topping

and salt. Pour the contents of the blender over the dry ingredients and mix until mostly combined. Add the chocolate chips and then mix until everything is just combined. Divide the batter into the muffin cups then top with a few more chocolate chips if you’d like. Bake muffins 18 to 20 minutes or until the muffins have an internal temperature of 200℉. Allow muffins to cool for at least 15 minutes before enjoying. Once fully cooled, store the muffins in an air-tight container the refrigerator for 5 days. Individually wrapped, muffins can be frozen for up to 2 months.