Best Flourless Bean Muffins Sweet Version Recipes

FLOURLESS BEAN MUFFINS (SWEET VERSION)

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!

FLOURLESS BLACK BEAN BROWNIE MUFFINS

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.

FLOURLESS BROWNIE MUFFINS

Steps:

• Preheat oven to 350° F.
• Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
• Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
• Divide batter among 12 prepared muffin cups.
• Top each muffin with about four chocolate chips; push into batter.
• Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean. (NOTE: Mine actually took about 25 minutes!).
• Cool completely and enjoy!