Flourless Banana Blender Muffins

• Produce

  • 1 Medium (1/2 cup mashed over-ripe banana (120g, over-ripe
  • 1 can White beans

• Condiments

  • 1/4 cup Maple syrup or honey, pure

• Pasta & Grains

  • 1/2 cup Quick oats or quinoa flakes, loosely packed

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract, pure

• Other

  • 1/4 cup Peanut butter or allergy-friendly substitution

Found on chocolatecoveredkatie.com

Description

Directions

• Instructions Preheat the oven to 350 F and line 8-9 muffin cups. Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste. Blend all ingredients until smooth in a blender or high-quality food processor. (If using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they will blend evenly.) Pour into the muffin cups – don’t overfill or they will rise and then sink in the centers. Bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up. (I like to bake for only 16 minutes and then refrigerate overnight, because I like the texture a little underdone even the next day.) As mentioned earlier in the post, these muffins are supposed to be fudgy, not fluffy and flour-y 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