Banana & bean muffins
35 minutes, 508 calories, 1 serving
Ingredients
- 2 dates (dried and pitted) (~½ oz)
- 2 tsp honey or agave syrup (~½ oz)
- 1 tbsp peanut butter (plain, without added sugar) (~⅔ oz)
- ½ cups white beans/cannellini beans (canned and drained) (~4 ½ oz)
- ¾ banana (~3 oz)
- ¼ tsp baking soda
- ½ tsp baking powder (~⅛ oz)
- ¼ cups rolled oats (uncooked) (~1 oz)
- optional: 1 ¼ tsp vanilla extract
- optional: ¾ tsp cinnamon
- optional: a tiny bit of salt
Instructions
- Preheat the oven to 350°F (180°C). Line muffin cups or baking form.
- Drain beans and rinse well, then pat dry.
- Put all ingredients into a blender or food processor and blend until smooth. Pour into muffin cups or baking form and bake 20 minutes. They won’t be fluffy and will look a little underdone.
- Let them cool for 20 minutes or enjoy straight away. The number of muffins created will be your portion. For best results, cook in bulk and keep for up to 1 week.
