Flourless Bean Muffins Sweet Version Recipes

FLOURLESS BLACK BEAN BROWNIE MUFFINS

Flourless Black Bean Brownie Muffins image

Incredible, flourless black bean muffins that taste like a delicious, cakey brownie. That's right, the secret ingredient in these easy, fiber packed brownie muffins is black beans! They're dairy, gluten and grain free and the perfect healthy treat or snack.

Provided by Monique Volz of AmbitiousKitchen.com

Categories Dairy Free Dessert Gluten Free Healthy Muffins Snack

Time 35m

Number Of Ingredients 10

Ingredients

1 (15 ounce) can of black beans, rinsed and drained
3 eggs*
1/2 cup pure maple syrup (or sub honey)
2 tablespoons coconut oil, melted and cooled
1 teaspoon vanilla extract
1 tablespoon brewed coffee, optional to enhance chocolate flavor
1/2 cup high-quality unsweetened cocoa powder (or use cacao powder)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top

Steps:

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray.
Place black beans and 1 egg in food processor and process until beans are well blended.
Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth.
Next add in cocoa powder, baking powder and salt; process once more until smooth. Next fold in 1/3 cup of chocolate chips.
Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter.
Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely.
Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.

Nutrition Facts : ServingSize 1 muffin, Calories 159 kcal, Carbohydrate 21.1 g, Protein 4.8 g, Fat 7.3 g, Fiber 2.5 g, Sugar 12.5 g

FLOURLESS BEAN MUFFINS (SWEET VERSION)

Flourless Bean Muffins (Sweet Version) image

Got beans? Got eggs? You've got muffins. Quick, easy, protein and fiber-packed muffins for anyone! Very versatile, you can add almost any flavorings to make them savory or sweet. They freeze well too!

Provided by GFRunnerGal

Categories Quick Breads

Time 40m

Yield 24 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

2 (15 ounce) cans white kidney beans
2 cups egg whites
1/2 cup canned pumpkin
1/4 cup unpacked brown sugar
1 tablespoon vegetable oil
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
cooking spray

Steps:

Preheat oven to 350°F.
Rinse and drain beans thoroughly. (You can use pinto, red kidney, or white kidney beans- they offer the right "sweetness" to the muffin, and they aren't silky smooth like butter or navy beans); add to food processor.
Add all other ingredients to food processor.
Blend until smooth, batter will be runny.
Portion into muffin pan sprayed with cooking spray. (Can use paper-lined muffin pan as well).
Bake for 30 minutes.
Additions/Substitutions: use applesauce instead of pumpkin; make savory by omitting sugar and spices, adding pureed squash, add chopped spinach, add shredded cheese (or nutritional yeast) and herbs; flour could be added, up to 1 cup (half regular, half whole wheat); for texture, cooked quinoa or oats could be added to the batter.
These do freeze well. I put two in a baggie, and I put the lot of baggies in a zipper-sealed bag in the freezer. Pop them in the microwave for a few seconds and you're good to go!

Nutrition Facts : Calories 110.8, Fat 1.7, SaturatedFat 0.2, Sodium 419.5, Carbohydrate 16.1, Fiber 3.5, Sugar 6.4, Protein 8.2

BEAN-OAT MUFFINS

Bean-oat muffins image

Dont let the name throw you off. These are really sweet, moist muffins. a perfect breakfast snack! You dont taste beans in your muffins, if you didn't know you added the beans, you would never guess! i got this recipe from "Wholly Frijoles, the whole bean cookbook". It really is too wonderful to keep a secret!!

Provided by khah3765

Categories Quick Breads

Time 35m

Yield 6-14 muffins, depending on muffin cup size

Number Of Ingredients 11

Ingredients

1 cup cooked pinto beans
3/4 cup milk
1 egg
1/4 cup vegetable oil
1/2 cup honey
1/2 teaspoon vanilla
1 cup flour
3/4 cup quick-cooking oats (rolled oats)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup raisins (optional)

Steps:

Preheat oven to 400 degrees.
puree beans with milk in a blender until smooth.
Pour into a bowl and beat in egg, oil, honey and vanilla.
Add the dry ingredients, mixing until just moistened.
Stir in raisins.
Spoon into paper-lined muffin cups, about 3/4 full.
Bake for 15-20 minutes or until golden brown.
Cool on wire rack.
Enjoy!

Nutrition Facts : Calories 354.1, Fat 12, SaturatedFat 2.3, Cholesterol 35.3, Sodium 134.2, Carbohydrate 55.2, Fiber 4.3, Sugar 23.5, Protein 8.2

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