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White Bean Muffins (or Bars!)

March 18, 2019 by Lindsay 38 Comments

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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!

White bean muffins

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. (PSST! If you need a nut-free version, try my Sweet Potato White Bean Bars!)

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!

White Bean Bars with almond butter, craisins and coconut

 

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:

Print

White Bean Muffins (or Bars!)

White Bean Muffins 2 copy

★★★★★

4.8 from 13 reviews

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!

  • Author: Lindsay
Scale

Ingredients

1 (15 oz can) great northern beans, drained and rinsed
2 eggs
1/3 cup maple syrup
3/4 cup rolled oats
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

  1. Combine beans, eggs and maple syrup in the food processor and blend until smooth.
  2. Add oats, peanut butter, baking soda, cinnamon, vanilla and salt and blend again.
  3. Add mix-ins, pulse a few times to mix.
  4. Pour into greased or lined muffin tins (or 9×9 pan). Add additional toppings if desired.
  5. Bake at 375 degrees for 18-20 minutes.

Did you make this recipe?

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See how easy it is?

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!

Enjoy!
–Lindsay–

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Filed Under: Baking, Breakfast, Snack Tagged With: Chocolate Chips, Egg, Great Northern Beans, Maple Syrup, Oats, Peanut Butter

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

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Comments

  1. Kelli at Hungry Hobby says

    March 18, 2019 at 1:40 PM

    How great are these!! Your hidden food recipes are some of my favorites!

    Reply
  2. Torri says

    March 18, 2019 at 7:08 PM

    Any stats on how much fiber per muffin? My granddaughter struggles with constipation so I am trying recipes with lots of fiber. Thanks!

    Reply
  3. Lauren says

    March 23, 2019 at 3:03 PM

    I just made these, and they are fantastic! Thanks for the recipe!

    Reply
    • Lindsay says

      March 25, 2019 at 9:08 AM

      so glad!

      Reply
  4. Amanda Sammet says

    March 25, 2019 at 10:07 PM

    Yum, yum, yum! These are delicious. I got hooked on your blog over my maternity leave and am back at work and still loving it. You’ve inspired me to food prep more than in the past, which is super helpful with two little ones!!!

    Reply
  5. Amber P says

    March 29, 2019 at 5:19 PM

    Made these with garbanzo beans and into bars and my kids ate them all up! My 19 months old was literally spooning the raw batter into his mouth! Thank you!

    ★★★★★

    Reply
    • Lindsay says

      April 2, 2019 at 1:41 PM

      oh i love hearing this!!

      Reply
  6. Krista E. says

    April 4, 2019 at 10:25 AM

    The biggest thing for me is texture and these pass the test. I’ve made some Paleo almond flour muffins from a food blogger I follow and the texture was too spongy from all the eggs. These however are awesome, I will definitely be making these again!! Thanks!

    ★★★★★

    Reply
    • Lindsay says

      April 7, 2019 at 8:26 PM

      yay! so glad you liked them!

      Reply
  7. Heather says

    April 7, 2019 at 7:53 PM

    Wow, not only did these come out more moist and fluffy than I imagined, but both kids and my picky husband enjoyed them! This was the first recipe of yours that I made and I will definitely have to explore your site more

    ★★★★★

    Reply
    • Lindsay says

      April 7, 2019 at 8:25 PM

      yay!!! so happy to hear it!

      Reply
  8. Emily says

    May 2, 2019 at 8:50 AM

    Hi, I’m keen to try this recipe but need a bit free version for school. My daughter isn’t a fan of tahini, any suggestions as to what I could use instead?
    Thanks !

    Reply
    • Lindsay says

      May 6, 2019 at 8:01 AM

      sunbutter?

      Reply
  9. Parita says

    May 10, 2019 at 4:28 PM

    Made these today and ate two straight out of the oven! These bad boys are delicious! Can’t wait to have my 2 year old and husband try!

    ★★★★★

    Reply
  10. Kim says

    May 26, 2019 at 8:06 PM

    I made these today and I like them. I wish I would have ground up the beans before I added any of the other ingredients so the beans would have been more pulverized.

    ★★★★

    Reply
  11. Camille says

    June 2, 2019 at 3:25 PM

    Great recipe. Made these today and they turned out wonderful. Is there nutrition facts available? Sorry if I missed it…thanks!

    ★★★★★

    Reply
    • Lindsay says

      June 2, 2019 at 9:43 PM

      I don’t have them, sorry! bUt i’m glad you liked them!

      Reply
  12. Stephanie says

    June 5, 2019 at 9:56 PM

    These are amazing and my family loved them! We added white chocolate chips and coconut.

    ★★★★★

    Reply
    • Lindsay says

      June 9, 2019 at 9:12 PM

      yay! love the coconut addition!

      Reply
  13. Christy says

    June 8, 2019 at 6:57 PM

    I have dry beans (not from a can). Could I use those in this recipe?

    Reply
    • Lindsay says

      June 9, 2019 at 9:11 PM

      yep as long as you cook them first!

      Reply
  14. Belinda says

    June 18, 2019 at 11:49 PM

    Hi, how long would you cook these for if there were made in mini muffin tins?

    Reply
    • Lindsay says

      June 19, 2019 at 8:57 PM

      I would check after 12 min or so

      Reply
  15. Christina says

    July 3, 2019 at 1:13 AM

    do these freeze well? do i need to store them in the fridge if not frozen or can they stay at room temp?

    Reply
    • Lindsay says

      July 6, 2019 at 3:43 PM

      i store them in the fridge so they don’t spoil as fast!

      Reply
  16. Rebecca says

    July 30, 2019 at 7:46 AM

    My go to breakfast this week has been these muffins with almond butter and cinnamon on top plus some fruit.

    ★★★★

    Reply
  17. Gina says

    September 15, 2019 at 1:24 AM

    can I omit maple syrup in the receipt? Or replace with dates? Will the muffin tastes bland without it? Thanks

    Reply
    • Lindsay says

      September 19, 2019 at 8:06 PM

      you def need some kind of sweetener. You could try dates or mashed banana!

      Reply
  18. Gina says

    September 17, 2019 at 12:45 AM

    I made this for my 15 months, she love it! I used 2 tbsp maple syrup and 2 dates for sweetness. It still tasted good to me.

    ★★★★★

    Reply
  19. Jennifer Cairns says

    December 17, 2019 at 1:15 PM

    Do you have any suggestions for replacing the eggs? We have an egg allergy in the family. Thank you!

    Reply
    • Lindsay says

      December 17, 2019 at 6:43 PM

      you can use flax eggs!

      Reply
  20. Laura says

    April 7, 2020 at 8:56 PM

    Amazing!!!! I really can’t believe how tasty these are! I had tried a chickpea recipe and became hooked. Found your recipe when my chickpea supply ran out during corona isolation and I became desperate. Would white beans work as well? Your recipe is even better! You cannot tell these have beans at all. They taste health-ish but definitely still like a good chocolate chip muffin. I like to make these as snacks for my four kids who all really like them (even mu husband enjoys them and he is pretty skeptical of messing with traditional cookies and muffins). They are great kiddie snacks… the only trouble is… I eat most of them myself! If a reader is skeptical, TRY THEM- you will be pleasantly surprised!!!!

    ★★★★★

    Reply
  21. Katie Sanchez says

    August 16, 2020 at 4:09 PM

    Just made these and they are delicious! My boys loved helping to make them too!

    ★★★★★

    Reply
  22. Vibha Mahadeo says

    September 15, 2020 at 3:15 PM

    Our whole family enjoys these! I made them with Cannellini beans and put them into mini muffin holders and it’s a hit! I bake for about 13 to 15 mins at the same temperate.

    ★★★★★

    Reply
  23. Tracy says

    February 26, 2021 at 1:39 PM

    To make the recipe grain free (due to allergies) I subbed the rolled oats for 1/3 cup coconut flour and 1/3 + a little bit almond flour (to accomplish a 3/4 cup flour : 1 cup rolled oat replacement ratio). Instead of using a 9×9″ pan, I used a medium size baking sheet and made a thin loaf on top of parchment paper. Cooked for 18min and it was perfect. The loaf raised nicely (half cm) and held together nicely when cut into large pieces.
    Made this for breakfast for two and continued munching on it through a busy physical work day. Filled us up and kept us full all day.

    ★★★★★

    Reply

Trackbacks

  1. Weekend Rehash – Date Night In, Play Date, Mother’s Day - My Inner Shakti says:
    May 13, 2019 at 6:01 AM

    […] I made Ministry of Curry’s Instant Pot Batata Bhaji (Potatoes with onions and spices) and the Lean Green Bean’s White Bean Muffins.  I give both recipes 5 […]

    Reply
  2. Weekend Rehash - Lots of Park Time - My Inner Shakti says:
    May 20, 2019 at 6:00 AM

    […] to the kitchen and prepped a few things – a gnocchi bake, an Instant Pot chana saag, and some white bean muffins turned into bars (SOOO […]

    Reply
  3. The Best 40+ Healthy Baby Muffins (Featuring Fruit, Veggie, High Fiber and More) | Bucket List Tummy says:
    May 20, 2019 at 7:03 AM

    […] White Bean Muffins from The Lean Green Bean are a great option to add protein into your toddler muffins and keep your kids satisfied. […]

    Reply

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lindsay livingston, Registered Dietitian from Columbus, OH, owner of the lean green bean

Hi, I’m Lindsay! I’m a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

Questions? Comments? Email me:
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