Baked Bean Muffins
Baked Bean Muffins
AuthorJulie
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.
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.
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
Directions
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.
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.
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.
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!