- 1/2 cup quick oats or almond flour (or try these Keto Muffins)
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/2 cup mashed banana or sweet potato puree
- 1 can chickpeas or white beans, or 250g cooked beans
- 1/4 cup peanut butter or allergy-friendly sub
- 1/4 cup pure maple syrup, honey, or agave
- 2 tsp pure vanilla extract
- optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.
Preheat the oven to 350 F. Drain and rinse the beans well, then pat dry. This is important to get rid of any canned bean taste. Blend all ingredients until smooth in a blender or food processor. (If your blender has no tamper, stop occasionally to stir ingredients with a spoon to ensure even blending.) Transfer the batter to a muffin tin with liners. Bake on the center rack for 20 minutes, then let cool. The muffins firm up as they cool and firm up even more if you very loosely cover them and let sit overnight on the counter or in the fridge. As mentioned earlier, these muffins are supposed to be fudgy, not fluffy and floury like traditional muffins. Not everyone will be a fan of the texture, but if you like my black bean brownies, then you will probably like these as well! Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.View Nutrition Facts
Calories: 150kcal