These White Bean Muffins (or bars!) pack an entire can of great northern beans into a dozen muffins. They’re full of protein and fiber and perfect for breakfast or snack time!
Hi friends –
So excited to share these White Bean Muffins with you guys! I’ve been testing them for a few weeks now and even had several of you test them out on your families to see if they needed any tweaks!
The good news about these muffins is that you can’t taste the beans at all. I use great northern beans which have a very mild flavor to begin with and after you add in the nut butter, the taste is undetectable. They’re also gluten-free (use certified gluten-free oats if needed) and dairy free.
The first few times I made these, I used almond butter because I think it has a stronger flavor and I wanted it to cover any bean flavor. But I’ve tested them with peanut butter and the beans still go unnoticed. I also made them as bars at first and they’re great. My personal preference is muffins but you decide!
You can also choose your favorite mix-ins. I’ve used just chocolate chips in a few batches and have also made bars that included Craisins and shredded coconut.
Here’s how you make these little beauties:
PrintWhite Bean Muffins (or Bars!)
These White Bean Muffins (or bars!) pack an entire can of great northern beans into a dozen muffins. They’re full of protein and fiber and perfect for breakfast or snack time!
Ingredients
1 (15 oz can) great northern beans, drained and rinsed
3/4 cup rolled oats
2 eggs
1/3 cup maple syrup
1/2 cup peanut butter (or almond butter)
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
chocolate chips, craisins, shredded coconut etc for optional mix-ins
Instructions
- Combine all ingredients except mix-ins in a food processor and process until smooth.
- Add mix-ins, pulse a few times to mix.
- Pour into greased or lined muffin tins (or 9×9 pan). Add additional toppings if desired.
- Bake at 375 degrees for 18-20 minutes.
See how easy it is?
Enjoy!
–Lindsay–
