Gluten free black bean chocolate and chilli muffin recipe

Spice up your Macmillan Coffee Morning with these gorgeous gluten free muffins. Chocolate and chilli, what's not to like?
Many muffins are on top of a metal baking cooling rack. The cupcakes are in blue or red cupcake liners. Some of the cupcakes have a sprinkle of white powder on top. Next to the cooling rack are a few red chillies and a broken bar of chocolate.

Key information

Preparation time: 15 minutes

Cooking time: 15-20 minutes

Serves: 12-14

Recipe difficulty rating: Medium

Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.


4 tbsp golden syrup

50g butter

75g plain chocolate

25g cocoa powder

400g can black beans in water (not salted water) drained well

3 eggs

1 tsp baking powder (gluten free)

½ tsp bicarbonate of soda

1 tbsp cornflour

½ tsp dried chilli flakes, optional

60g milk chocolate chips

1 tsp icing sugar, optional

How to prepare gluten free black bean chocolate and chilli muffins