Ever thought of baking Black Bean Muffins? It is time to try these out. These rich and fudgy brownies are low in fat fat, high in fibre and protein.

Makes: 16

All you will need is:

Lamb Brand Red or Black Beans, cooked 250g

Lamb Brand Sugar, 120g

Lamb Brand Wholemeal Flour, 60g

Lamb Brand Pecan Nuts, chopped (or any other type of nut),50g + 25g

Lamb Brand Baking Powder, 1 tbsp.

Skimmed milk (or any other type of milk alternative), 125ml

Cocoa powder, 60

Egg, beaten 1

Olive or coconut oil, 2 tbsp.

Tahini or nut butter, 2 tbsp.

All you have to do is:

1. Preheat the oven to 1800C / Gas Mark 4. Line a 20cm baking sheet with baking paper. 
2. In a food processor, process the beans, milk, egg, oil and nut butter until smooth, scraping down the sides a few times. Set aside. 
3. In a large bowl, combine sugar, flour, cocoa, baking powder and 50g pecans. 
4. Pour the bean mixture over the flour mixture. Stir to combine. 
5. Transfer the brownie mixture into the baking sheet, smoothing the top. 
6. Sprinkle with the remaining chopped pecans. 
7. Bake for about 20 minutes. 
8. Let cool on a rack, then cut into 16 squares and remove the baking paper. 

Note: These brownies keep fresh for up to 3 days in an airtight container or freeze for longer storage.