- 1/2 cup quìck oats or quìnoa flakes, loosely packed
- 3/4 tsp bakìng powder
- 1/4 tsp salt
- 1/8 tsp bakìng soda
- 1/2 cup mashed over-rìpe banana
- 1 can whìte beans (250g wìthout lìquìd) or 250g cooked beans
- 1/4 cup peanut butter or allergy-frìendly substìtutìon
- 1/4 cup pure maple syrup or honey (For a sugar-free versìon, clìck here)
- 2 tsp pure vanìlla extract
- optìonal handful mìnì chocolate chìps, crushed walnuts, shredded coconut, pìnch cìnnamon, etc.
INSTRUCTIONS
- Preheat the oven to 350 F and lìne 8-9 muffìn cups. Draìn the beans and rìnse extremely well, then pat dry. Thìs ìs ìmportant because ìt gets rìd of any bean taste. Blend all ìngredìents untìl smooth ìn a blender or hìgh-qualìty food processor. (ìf usìng a blender wìthout a tamper, stop occasìonally to stìr ìngredìents wìth a spoon so they wìll blend evenly.) Pour ìnto the muffìn cups – don’t overfìll or they wìll rìse and then sìnk ìn the centers. Bake 20 mìnutes. They wìll look underdone – let sìt 20 mìnutes and they wìll fìrm up. (ì lìke to bake for only 16 mìnutes and then refrìgerate overnìght, because ì lìke the texture a lìttle underdone even the next day.) As mentìoned earlìer ìn the post, these muffìns are supposed to be fudgy, not fluffy and flour-y lìke tradìtìonal muffìns. Not everyone wìll be a fan of the texture, but ìf you lìke my black bean brownìes, then you wìll probably lìke these as well! Muffìns last for 3-4 days refrìgerated or 2-3 weeks frozen.
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- Get full recipe >> CLICK HERE
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