1/2 cup quick oats or quinoa flakes
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 medium (1/2 cup) mashed over-ripe banana
1 can white beans
1/4 cup peanut butter or allergy-friendly substitution
1/4 cup maple syrup or honey
2 teaspoons vanilla extract
optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.
- Preheat the oven to 350°F and line 8-9 muffin cups. Drain the beans and rinse 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.) Note: These muffins are supposed to be fudgy, not fluffy and flour-y like traditional muffins. Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.