Prep 15 mins
Cook 20 mins
Dont let the name throw you off. These are really sweet, moist muffins. a perfect breakfast snack! You dont taste beans in your muffins, if you didn't know you added the beans, you would never guess! i got this recipe from "Wholly Frijoles, the whole bean cookbook". It really is too wonderful to keep a secret!!
- 1 cup cooked pinto beans
- 3⁄4 cup milk
- 1 egg
- 1⁄4 cup vegetable oil
- 1⁄2 cup honey
- 1⁄2 teaspoon vanilla
- 1 cup flour
- 3⁄4 cup quick-cooking oats (rolled oats)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup raisins (optional)
- Preheat oven to 400 degrees.
- puree beans with milk in a blender until smooth.
- Pour into a bowl and beat in egg, oil, honey and vanilla.
- Add the dry ingredients, mixing until just moistened.
- Stir in raisins.
- Spoon into paper-lined muffin cups, about 3/4 full.
- Bake for 15-20 minutes or until golden brown.
- Cool on wire rack.
What a wonderful muffin! Very moist, sweet, and full of good nutrition. I threw in some nuts and craisins I had instead of the raisins. Had to make two batches since I only have one large muffin pan, and I found the second batch rose even better; maybe letting the batter "rest" for a few minutes is a good thing. Thanks!
Really really good!! I added 1/4 cup flax meal and a 1/2 cup of chocolate chips for the kids-these are their favorites! Mine too! I love the fact there is extra protein and fiber! I let the batter rest for 15 minutes, to help them rise and they came out perfect! I got 1 dozen. Thank you!
Don't use the paper cupcake liners!! The muffins stuck to them. Very dense, kinda gluey, rather bland muffins. I might try them again and reduce the amount of beans a bit and add more spices, such as ginger and clove or maybe pumpkin pie spice. I substituted chocolate chips for the raisins.