Recipe: Healthy Gluten Free Black 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…
As a side note, this is the top visited post on this blog! So clearly lots of people are searching for more info on bean muffins. This a great recipe for healthy, gluten free, dairy free, and refined-sugar free muffins!
- 4 cups Black beans
- 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.
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 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!