Black bean blender muffins are a great choice for breakfast, lunchbox treats, or after school snacks. And because they are made with beans, you won’t feel guilty going back for more.

Muffins are a big deal over here. We struggle to find snacks that are safe and easy to grab, so having a batch of muffins available at all times makes our lives easier (and more delicious). The Big Kid usually takes one to school or snacks on it after she gets home. Sometimes she even reaches for one for breakfast.

With muffins being such a big hit, I wanted to see if I could up the nutrition on them just a bit. Sneaking beans into baked goods is one of my favorite tricks for doing just that. Unfortunately, most of the bean-based baked goods recipes that I’ve used and love rely on nut butters like peanut or almond butter to make them moist and delicious. Since those aren’t FAILSAFE, I had to get a little creative with these.

Thankfully, every seemed to like the end result and the kids gobbled them up throughout the week without any cajoling.

I will say that these black bean blender muffins did get a tad dry and crumbly by the end of the week, so they may need to be warmed up a bit to regain their softness. You may even want to freeze them so that they stay fresh a bit longer. (If you freeze them, please let me know how they do! I haven’t done that yet.)

Print Recipe

Black Bean Blender Muffins

Author: Emily @ My Failsafe Life Cuisine: American Courses: Breakfast, Snack Recipe Keys: Dairy Free F FAILSAFE Gluten Free Low Salicylate N Nightshade Free Vegetarian Recipes

Servings: 15 Calories: 224 kcal

Description

Black bean blender muffins are a great choice for breakfast, lunchbox treats, or after school snacks. And because they are made with beans, you won’t feel guilty going back for more.

Ingredients

Servings

• 1 (15 oz) can black beans (drained and rinsed)
• 1 large large egg
• 2 tbsp canola oil
• 2 tbsp maple syrup
• ¹⁄₂ cup sugar
• 1 cup rice milk
• 1 ¹⁄₃ cup gluten free flour
• ¹⁄₄ cup carob powder (raw carob is preferable)
• 1 tbsp baking powder (aluminum free)
• ¹⁄₄ tsp salt

Instructions

1. Preheat oven to 400°F/200°C. Line a muffin pan with liners and set aside.
2. Place all ingredients in a blender or food processor and blend until smooth. Using a 3 tbsp cookie scoop (or large spoon), fill muffin liners about 3/4 of the way full. It may take two batches to finish the batter; I got 12 full sized muffins and 15 minis out of one batch.
3. Transfer muffin pans to the oven and bake for 17-20 minutes or until a toothpick inserted into the center comes out clean. Let cool before enjoying!

Nutrition Facts

Servings 15

---

Amount Per Serving

Calories 224kcal

---

Note

This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, wheat free, soy free, nut free, and low salicylate. It is also vegetarian. 

Keywords: black beans, breakfast, carob, dairy free, failsafe, gluten free, low salicylate, muffin, nightshade free, rpah elimination diet, vegetarian