Flourless Bean Muffins (Sweet Version)
- Ready In:
- 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!
Questions & Replies
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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.