I found a really awesome recipe! As most of you know, I’m always looking to get more beans in my diet. I tried just adding beans to dishes, but there’s a limit to how many plain beans I want to eat.
I also do savory bean dishes, but there’s a limit to how many beans my husband wants to eat.
As an easy solution, I do a lot of sweet bean dishes that I can eat for snacks. This apple-raisin muffin recipe is perfect! It’s so good, and I don’t even taste the beans! I adapted it from this recipe to be low-sugar and plant-based. This isn’t the absolute cheapest recipe (one batch is about $1.15), but it tastes so good that I don’t care. Plus, it’s using up ingredients around my house, and I’m trying to pare things down before we move.
Here’s my version below.
1 ¾ c (1 15.5oz can) pinto beans (drained, rinsed)
1/2 c stevia (dry version)
5 Tbsp flaxseed meal
1 c oat flour
1/2 c brown rice flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 c chunky applesauce
¼ c water
2 Tbsp pure maple syrup (39 g)
1 c raisins
Blend/mash beans. Mix everything together in a bowl beginning with dry ingredients first.
Fill a prepared muffin tin and bake at 375 F for about 20 minutes or until they pass the toothpick test.
This recipe will make over 12 muffins (probably about 15). You can either bake up the extra, or you can eat it right out of the bowl like I did.