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Baked Bean Muffins (Really!)

Baked Bean Muffins 1

Hey, hi! So I’m in the middle of the craziness that is the Calgary Stampede, and have 8 shows down on the grounds this week – partly because I’ve been asked to do cooking demos for Bush’s Beans, sponsors of the Kitchen Theatre for the past 5 years. As you know, I’m a bean enthusiast, and always happy for an excuse to cook with them – and this time, I challenged myself to come up with something unique using their small pull-tab cans of baked beans, which are being handed out at the kitchen and at pancake breakfasts across the city.

I do love baking with beans, and canned varieties make a particularly smooth puree, so I started experimenting with muffins and came up with these. I pureed the whole batter in the blender (or food processor), so you only have to clean one “bowl”, and can pour the batter right into your muffin cups. And because the beans themselves have some fibre and starchy structure, you can get away with only using them and oats – there’s no flour in these. And yet they have a surprisingly light texture – they aren’t gummy at all, but slightly grainy, not enough to be heavy. W has been asking for them every day, surprisingly. If he only knew they were made with beans and oats…

Baked Bean Muffins 2

I added some pumpkin puree thinking it would go well with the maple-spiked beans, and it does – they don’t taste pumpkin-y. But if you’re annoyed at the thought of opening a can of pumpkin to only use one cup, I froze the rest in half cup portions in a muffin tin, then popped the frozen pucks out into a ziplock freezer bag. Now it’s easy to pop out a puck and thaw it on the countertop or in the microwave to make a batch. I suspect a ripe banana would make a tasty alternative. And if you want to add raisins, nuts, berries or chocolate chips, just stir them into the batter right in the pitcher, after you’ve finished blending it.

Seriously – these are surprisingly good. I’ve made about a dozen batches so far this summer. These are mini versions in the photos – I made them as samples to give away at my Stampede demos. This recipe makes 48, and they bake in 15-18 minutes.

Baked Bean Muffins
Baked Bean Muffins

Baked Bean Muffins

Recipe link

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July 11, 2018


1 227 mL can Bush’s Maple Baked Beans

1/2 cup pumpkin puree

3/4 cup packed brown sugar

1/2 cup milk

1/3 cup canola oil or melted butter

2 large eggs

2 tsp vanilla

2 cups quick or old-fashioned oats

2 tsp cinnamon or pumpkin pie spice

1 tsp ginger

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt


1Preheat the oven to 375?F. Put the beans (and the sauce they’re packed in), pumpkin puree, brown sugar, milk, oil, eggs and vanilla into a blender or food processor and pulse or blend until smooth, scraping down the sides if necessary.


3Add the oats, cinnamon, ginger, baking powder, baking soda and salt and pulse until the oats are finely ground. Let the batter sit for a few minutes (the oats will soften a bit), and blend again. Pour into 12 paper-lined muffin tins, and bake for 20 minutes, until raised, golden and springy to the touch. Makes 12 muffins.


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14 comments on “Baked Bean Muffins (Really!)

  1. Anne Csak
    July 11, 2018 at 9:59 am

    We love Baked Beans, usually as a quick supper, on toast with a fried egg, and a salad on the side. Will definately be giving this recipe a tryout, thanks Julie.

    • Julie
      July 14, 2018 at 9:29 pm

      Yes! Scrambled eggs and baked beans with toast was my mom’s go-to when we were kids. Total comfort food!

  2. moe jones
    July 11, 2018 at 1:24 pm

    Hi Julie, what are the times you are at the stampede?

    • Julie
      July 14, 2018 at 9:28 pm

      Sorry, just seeing this! My last show is tomorrow (Sunday) at noon.

  3. Sandra D
    July 11, 2018 at 1:54 pm

    Can it be real pureed pumpkin (with no spices or anything in it)? I did some last fall and could use it up this way!

    • rebecca
      July 12, 2018 at 9:06 am

      your own puree will work. if already spiced I would omit spices in recipe.

    • Julie
      July 14, 2018 at 9:27 pm

      Yes, that’s what it should be – just pumpkin puree! Although I suspect a ripe banana would work well, too!

  4. Caroline
    July 11, 2018 at 2:14 pm

    Any suggestions on how to make it with fresh beans? I don’t buy canned beans…

    • Erica B.
      July 13, 2018 at 2:55 pm

      If it were me, I’d make a favourite recipe for baked beans then use 3/4 cup for Julie’s recipe.

    • Julie
      July 14, 2018 at 9:26 pm

      You could soak and cook navy beans, but I’d add a pinch of soda and cook them until they’re very soft, so that they puree smoothly. That’s the beauty of canned beans, they’re nice and soft and puree perfectly.

  5. Keleigh
    July 12, 2018 at 6:20 am

    I love oats but they don’t love me…one of the few people that have a problem with them, although I am willing to give this a try. Any idea for alternatives?

    • rebecca
      July 12, 2018 at 9:01 am

      probably any of the other flaked grains like quinoa would work

  6. Jen Kelly
    July 14, 2018 at 5:42 pm

    I made these with one ripe banana instead of the purée, delicious!

    • Julie
      July 14, 2018 at 9:24 pm

      Awesome, so good to know!

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