Black Bean Protein Muffins

2 eggs
1 x 400g tin of black beans, drained
100g syrup
50g sugar
10ml vanilla
a pinch of salt
70g cocoa powder, sifted
5ml baking powder
2,5ml bicarbonate of soda
30ml vegetable oil

Preheat your oven to 180℃ and line a muffin tin with 6 paper cups. Spray the linings with cooking spray and set aside.
Add the eggs to a blender and blitz together until frothy.
Now add all the other ingredients and process for 1 minute.
Divide the mixture between the cups and bake for 25 minutes.
Cool the muffins on a cooling rack, in the baking tin.
Serve at room temperature.