Mini Black Bean Breakfast Muffins (Gluten Free/Grain Free)

1 (15oz) can or 1 1/2 cups (250g) black beans, drained and rinsed well (I prefer to cook my own dry beans)
1/2 cup almond flour
1/3 cup maple syrup (barely sweet – add a few tablespoons brown sugar to up the sweetness)
1/4 cup rolled oats
1/4 cup butter
1 tablespoon olive oil
2 eggs
2 tablespoons cassava flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 chocolate chips or for melted chocolate use chopped up chocolate
1/4 cup walnuts

Preheat oven to 350-F.
Combine all ingredients, except chocolate chips and walnuts to a food processor. Blend until smooth.
Stir in chocolate chips and walnuts.
Pour into greased mini muffin pan. The perfect amount is 1 tablespoon.
Bake for 12-14 minutes.