Black Bean Blender Muffins
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.
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
- 1 (15 oz) can black beans (drained and rinsed)
- 1 large egg
- 2 tablespoons canola oil
- 2 tablespoons 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 tablespoon baking powder (aluminum free)
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F/200°C. Line a muffin pan with liners and set aside.
- 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.
- 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
- 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.
black beans, breakfast, carob, dairy free, failsafe, gluten free, low salicylate, muffin, nightshade free, rpah elimination diet, vegetarian