Prep 10 mins
Cook 30 mins
Got beans? Got eggs? You've got muffins. Quick, easy, protein and fiber-packed muffins for anyone! Very versatile, you can add almost any flavorings to make them savory or sweet. They freeze well too!
- 2 (850.48 g) can white kidney beans
- 473.18 ml egg whites
- 118.29 ml canned pumpkin
- 59.14 ml unpacked brown sugar
- 14.79 ml vegetable oil
- 4.92 ml cinnamon
- 2.46 ml baking soda
- 2.46 ml baking powder
- 1.23 ml ground nutmeg
- 1.23 ml salt
- cooking spray
- Preheat oven to 350°F.
- Rinse and drain beans thoroughly. (You can use pinto, red kidney, or white kidney beans- they offer the right "sweetness" to the muffin, and they aren't silky smooth like butter or navy beans); add to food processor.
- Add all other ingredients to food processor.
- Blend until smooth, batter will be runny.
- Portion into muffin pan sprayed with cooking spray. (Can use paper-lined muffin pan as well).
- Bake for 30 minutes.
- Additions/Substitutions: use applesauce instead of pumpkin; make savory by omitting sugar and spices, adding pureed squash, add chopped spinach, add shredded cheese (or nutritional yeast) and herbs; flour could be added, up to 1 cup (half regular, half whole wheat); for texture, cooked quinoa or oats could be added to the batter.
- These do freeze well. I put two in a baggie, and I put the lot of baggies in a zipper-sealed bag in the freezer. Pop them in the microwave for a few seconds and you're good to go!
First of all, this is a phenomenal idea. I made the recipe for 12 muffins and they weren't bad but the recipe needs some work. I am going to try to make them a little sweeter. I am going to use Truvia blend (conversions of regular sugar to Truvia blend is on back on package). I am also going to try adding some regular and whole flour, as the recipe indicates is possible. These muffins deflate once they come out of the oven and I would love for them to retain the usual muffin 'dome' top. I've heard a small amount of vinegar is used in some of the specialty bean brownie recipes to allow them to rise as well, so I'm going to add 1/2 teaspoon to my next batch. All in all, a valiant effort by this recipe and definitely worth continuing to experiment to make them scrumptious. Thank you for the recipe.
Tasted like beans. Strange recipe .I used canneli beans and fresh organic eggs. The warm up on day two tasted more like beans. They looked like muffins. Maybe more seasoning would help.