Recipe: Bean muffins
Absolutely love this recipe! It’s based on this bean muffin recipe with several substitutions, so I’ll just copy all ingredients here, as I made it. I also doubled the recipe, as the original said it only made seven muffins, but the double recipe ended up making two dozen muffins. So who knows…
Ingredients:
4 cups Beans (I used black beans, will experiment with others in the future)
6 large Eggs
2 t. Baking powder
1 t. Vanilla
1 t. Cinnamon
1/4 cup Cocoa
4 T. Vegetable oil
1 1/2 cup Honey
1/4 cup Mixed crushed nuts
1/4 cup Mixed sesame seeds
Preheat oven to 350°F/180°C. Grease muffin molds (enough for two dozen muffins), or use muffin cups. I used molds, but these muffins are so soft I’ll use cups the next time.
Combine all ingredients in the blender (suggested order–3 eggs, beans, rest of ingredients and last 3 eggs) and process until smooth.
Pour into muffin molds/cups. You can fill them up almost to the top, as they don’t rise too much. Sprinkle extra nuts or seeds on top. Bake for 25 minutes or until a knife inserted comes out clean.
They’re really light and spongy, and you’d never guess they’re made from beans. And they’re packed with protein!
Enjoy!
