Cookie Madness

Keeping Life Sweet One Cookie at a Time

  • Home
  • About Cookie Madness
  • Favorite Recipes Index
  • Recipe Search
  • Subscribe
You are here: Home / Bread / Muffins / Banana Bean Muffins

Banana Bean Muffins

Last updated on August 31, 2017 By Anna 2 Comments

If you’ve got a can of beans around, here’s a fun ways to use them.  This recipe for Banana Bean Muffins is from The Today Show website.  It calls for pureed white beans, 2 very ripe bananas and a blend of spices.  The results are handsome muffins that rise high and aren’t too sweet.  Plus you get to tell everyone they’re made with beans!

Banana Bean Muffins

My only concern when making these was that there is no added salt.  I like salt so I threw in a pinch, but I think you could get by without it. As for the chocolate chips, they were a definite improvement.  However, if you are eating these for breakfast and want to keep the sugar down, the muffins are fine without them.

Banana Bean Muffins

Banana Bean Muffins
 
Print
Prep time
10 mins
Cook time
23 mins
Total time
33 mins
 
Banana Bean Muffins
Author: Cookie Madness
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
  • 1 cup white beans, drained and rinsed (Trader Joe's Great Northern)
  • 2 over-ripe medium bananas
  • 2 eggs
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup yogurt
  • 1/8 cup olive or canola oil
  • 1 teaspoon vanilla
  • 2 cups whole wheat flour (or 1 cup white and 1 cup wheat)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt (optional, but I added it)
  • 1½ teaspoons cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • 1/2 cup walnuts, pecans or chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Grease 12 muffin cups.
  2. In a food processor, process beans with 1-2 tablespoons of water to make a puree. Add bananas, eggs, brown sugar, yogurt, oil and vanilla. Puree until smooth.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and ginger (if using). Add salt if desired.
  4. Add the wet ingredients to the dry ingredients and mix to make a thick batter.
  5. Fold in nuts and/or chocolate chips.
  6. Spoon batter into muffin cups and put in the oven.
  7. Bake for 20 to 25 minutes or until a toothpick inserted comes out with moist crumbs.
3.5.3226

 

Related posts:

Sweet Potato Muffins with Protein Powder
Banana Muffins Made with Mayonnaise
Butter's Famous Marshmallows

Filed Under: Muffins

« Chili Chocolate Bars
Valrhona Chocolate Cupcakes »

Comments

  1. Sue says

    September 1, 2017 at 12:25 pm

    Interesting recipe! A little extra fiber and protein.

  2. Sonya says

    September 1, 2017 at 10:10 am

    This is so cool! What an incredibly healthy muffin…including the chocolate!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe:  

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter


Categories

Pages

  • Volume Conversions
Privacy Policy

© 2019 - Copyright Anna Ginsberg