Banana Nana Muffins*

Yeah, I know. Banana muffins. whoopie! These are actually very very good. All the better the entire batter mixes up in the food processor, and then to the muffin tins. So it goes together fast.

The texture is wonderful, the taste perfect. With a nice adaptation these turn into a chocolate chip version as well.

INGREDIENTS:

1/2 cup quick oats or quinoa flakes, loosely packed (40g)

3/4 tsp baking powder

1/4 tsp salt

1/8 tsp baking soda

1 medium (1/2 cup) mashed over-ripe banana (120g)

1 can white beans (250g without liquid) or 250g cooked beans

1/4 cup peanut butter or allergy-friendly substitution

1/4 cup pure maple syrup or honey (I used sugar free honey)

2 tsp pure vanilla extract

optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc

INSTRUCTIONS:

1. Preheat the oven to 350 F and line 8-9 muffin cups.
2.  Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste.
3.  Blend all ingredients until smooth in a blender or high-quality food processor. (If using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they will blend evenly.)
4.  Pour into the muffin cups – don’t overfill or they will rise and then sink in the centers. Bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up. (I like to bake for only 16 minutes and then refrigerate overnight, because I like the texture a little underdone even the next day.) Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.

SERVES: 9 muffins or more

NOTES: If you wish to make these chocolate, add 1/4 c unsweetened chocolate powder and substitute the white beans for black beans. Continue with the banana and peanut butter. Add chips and chopped walnuts if desired. 

SOURCE: Chocolate Covered Kate