Almond Butter White Bean Muffins
This recipe was inspired by a recipe sent to me by a very close friend who is also an unbelievably talented baker, an incredible human and truly EMBODIES Wellness inside and out. Basically, she’s an inspiration. And if she approves of a recipe as delicious and healthy, I’m a believer. I have a very hard time following recipes, because my creative, experimental color-outside-of-the-lines self wins almost every time. But for this one I really tried to follow it. The below was inspired by Chocolate Covered Katie, and then modified again by me… I hope you like it! I made a triple batch and shared them with friends. Everyone approved.. Oh, and the mess is minimal! Just your blender, a spoon and the muffin tins.
What do you think?
Almond Butter White Bean Blender Muffins
Makes 24 mini muffins
Ingredients
1 large extra ripe banana
½ c of quick cooking oats*
1 can of cannellini beans drained and rinsed well
½ c of organic almond butter
¼ c of maple syrup
¾ teaspoon of baking powder
1/8 teaspoon of baking soda
¼ teaspoon of salt
1 tsp cinnamon
Instructions
Preheat oven to 350 F. Rinse and drain the beans really well to get rid of bean taste.
Place all ingredients in blender and blend until smooth. Scoop into a greased mini-muffin pan (or use parchment paper liners – I love If You Care). Bake for 12 min or until a toothpick comes out clean.
*its important to use quick cooking oats here. It makes a big difference in texture.
These muffins have a fudgy texture. They freeze really well – so make a double batch!
