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Blender banana bean muffins
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Yield: 8-9 muffins
Preparation time:
Total time: 20m
Source:
| I usually double this and make 20 with chocolate chips and use 1 can of white beans still Ingredients | |
| 1/2 cup | quick oats or quinoa flakes, loosely packed (40g) |
| 3/4 tsp | baking powder |
| 1/4 tsp | salt |
| 1/8 tsp | baking soda |
| 1 medium (1/2 cup) | mashed over-ripe banana, (120g) |
| 1 can | white beans, (250g without liquid) or 250g cooked beans |
| 1/4 cup | peanut butter or allergy-friendly substitution |
| 1/4 cup | pure maple syrup or honey, (For a sugar-free version, click here) |
| 2 tsp | pure vanilla extract |
optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.
Yield: 8-9 muffins
Instructions
Preheat the oven to 350 F and line 8-9 muffin cups. Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste. Blend all ingredients until smooth in a blender or high-quality food processor. (If using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they will blend evenly.) Pour into the muffin cups – don’t overfill or they will rise and then sink in the centers. Bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up. (I like to bake for only 16 minutes and then refrigerate overnight, because I like the texture a little underdone even the next day.) As mentioned earlier in the post, these muffins are supposed to be fudgy, not fluffy and flour-y like traditional muffins. Not everyone will be a fan of the texture, but if you like my black bean brownies, then you will probably like these as well! Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.
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