I was usually a bit skeptical when it comes to backing with beans. But I guess I was nosy at the same time and checked out a few recipes that are out there. These muffins not only taste absolutely amazing they also are gluten and dairy free and you can of course make them sugar free as well. For sure not the last time I made these and not the last time i baked with beans. This opens a whole new door of ideas…
I am using a miniature muffin tray for this recipe, as I am a fan of bite size food that you can grab in the morning or evening or any time of the day really when you have a craving or if you are simply in a rush. I highly suggest you try these out. They are super simple to make and the results are very rewarding.
What you need:
3/4 tsp baking powder (I use Xantham gum)
1/4 tsp salt (I use Himalayan pink salt)
1/8 tsp baking soda
1 medium sized over-ripe banana
1 can butter beans
120g peanut butter or allergy-friendly substitution
4 tbsp maple syrup or honey or use alternative sweeteners
2 tsp vanilla extract or vanilla powder
1 tbsp Maca powder (optional)
What to do:
Preheat the oven to 180C.
Grease a muffin tin (large 8-9 muffin cups or like in the pics below the miniature muffin cups).
Drain the butter beans and rinse well and dry. Rinsing the beans and pad drying them will eliminate the bean taste.
Transfer all the in a blender and blend on high until all is combined to a smooth dough. Pour the dough into the muffin cups.
Bake them for about 20 minutes.
Set to cool and store in the fridge.
These beauties will last for 3-4 days in the fridge or up to 3 weeks in the freezer
Why not try to add some extra flavours:
mini dark chocolate chips (used for the pictures below), nuts, coconut flakes, cinnamon, all spice, berries..