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Banana Bean Muffins

Banana Bean Muffins

Banana Bean Muffins
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12
Author Cookie Madness


  • 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
  • teaspoons cinnamon
  • 1/4 teaspoon ground ginger optional
  • 1/2 cup walnuts pecans or chocolate chips


  • Preheat oven to 350 degrees F. Grease 12 muffin cups.
  • 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.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and ginger (if using). Add salt if desired.
  • Add the wet ingredients to the dry ingredients and mix to make a thick batter.
  • Fold in nuts and/or chocolate chips.
  • Spoon batter into muffin cups and put in the oven.
  • Bake for 20 to 25 minutes or until a toothpick inserted comes out with moist crumbs.