Black Bean Muffins
You will love these black bean muffins for any occasion: as a breakfast, dessert, or snack! These muffins are good for you and will keep you full for a long time. No refined sugar, oils, or other processed ingredients. Just whole ingredients that your body knows and thrives on!
Equipment
- Food processor
- Muffin tin
Ingredients
- 1 can black beans 230 g/rinsed
- 2 ripe bananas
- 1/4 cup tahini
- 10 juicy dates or more/make sure your dates are soft and juicy
- 1 tsp vanilla extract
- 1 1/2 cup oats use gluten-free if necessary
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- walnuts/chocolate chips optional, for decoration
Instructions
- Add the rinsed beans to a food processor. Next, add the bananas, tahini, dates, and the vanilla extract. Blend until everything is well combined.
- Then, add the rest of the ingredients: the oats, baking powder, cinnamon, and nutmeg. Blend again.
- Spread the batter into muffin tins until almost full. Add some walnuts on top for some crunch and decor.
- Bake for 20 minutes at 180 C / 250 F. Remove them from the muffin tin and let cool before serving. Enjoy!
Notes
- Wash your beans. Canned beans are full of sodium, meaning that you will end up quite bloated after consuming the muffins if you don't wash them. Therefore, wash them well with cold water. I like placing them in a big sieve and washing them under cold water for a few minutes.
- Remove the muffins from the muffins form. Make sure to remove your muffins from the muffins form right after they are out of the oven. This will avoid condensation in the muffins and will ensure that the muffins won't turn mushy.
- Let them cool. Cool down your muffins before consuming to ensure that the flavors fully develop and the texture sets properly. Eating them while they're too warm (as I did!) might cause them to seem undercooked, as they continue to firm up as they cool.