Flourless Bean Muffins (Sweet Version)

Recipe by GFRunnerGal
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READY IN: 40mins
SERVES: 12
YIELD: 24 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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