Baked Bean Muffins

Baked Bean Muffins

AuthorJulie
Baked Bean Muffins
Yields12 Servings
1 cup maple-style baked beans
1/2 cup pumpkin puree or 1 overripe banana
3/4 cup packed brown sugar
1/2 cup milk (dairy or non-dairy)
1/3 cup canola or other mild vegetable oil
2 large eggs
2 tsp vanilla
2 cups quick or old-fashioned oats
2 tsp cinnamon (or pumpkin pie spice)
1/2 tsp ginger (optional)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt (or 1 tsp kosher salt)
a handful of raisins (1/2-1 cup - optional)
1

Preheat the oven to 375F. Put the beans (and the sauce they’re packed in), pumpkin puree or banana, 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.

2

Add the oats, cinnamon, ginger, baking powder, baking soda and salt and pulse until the oats are fairly finely ground. Let the batter sit for about 10 minutes (the oats will soften a bit), and blend again. Take off the lid and if you like, stir in some raisins before scooping or pouring into the muffin tins.

3

Pour or scoop into greased or paper-lined muffin tins, filling them all the way to the top. Bake for 15-20 minutes, until raised, golden and springy to the touch. Makes 12 muffins or about 24 mini muffins.

Ingredients

 1 cup maple-style baked beans
 1/2 cup pumpkin puree or 1 overripe banana
 3/4 cup packed brown sugar
 1/2 cup milk (dairy or non-dairy)
 1/3 cup canola or other mild vegetable oil
 2 large eggs
 2 tsp vanilla
 2 cups quick or old-fashioned oats
 2 tsp cinnamon (or pumpkin pie spice)
 1/2 tsp ginger (optional)
 1 tsp baking powder
 1/2 tsp baking soda
 1/2 tsp fine salt (or 1 tsp kosher salt)
 a handful of raisins (1/2-1 cup - optional)

Directions

1

Preheat the oven to 375F. Put the beans (and the sauce they’re packed in), pumpkin puree or banana, 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.

2

Add the oats, cinnamon, ginger, baking powder, baking soda and salt and pulse until the oats are fairly finely ground. Let the batter sit for about 10 minutes (the oats will soften a bit), and blend again. Take off the lid and if you like, stir in some raisins before scooping or pouring into the muffin tins.

3

Pour or scoop into greased or paper-lined muffin tins, filling them all the way to the top. Bake for 15-20 minutes, until raised, golden and springy to the touch. Makes 12 muffins or about 24 mini muffins.

Baked Bean Muffins
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1 comments on “Baked Bean Muffins

  1. Judy
    March 13, 2022 at 10:56 am

    Made these muffins for brunch this morning and they are delicious! I used a large ripe banana and they are just the right sweetness. Also used quick oats. My old blender was barely large enough though, so will use the food processor next time. Will definitely be making these on a regular basis!

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