Zutaten für Bean Oat Muffins
- 1 (15-ounce) can cannellini beans
- 1/2 cup milk
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup raisins
- 1 teaspoon baking powder
- 1/4 teaspoon salt
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Zubereitung von Bean Oat Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a blender, combine 1 (15-ounce) can of drained and rinsed cannellini beans, 1/2 cup milk (dairy or non-dairy), and blend until completely smooth.
- In a large bowl, whisk together the bean puree, 1 large egg, 1/4 cup vegetable oil, 1/4 cup honey, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups rolled oats, 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1/2 cup raisins (or other dried fruit).
- Fill each muffin liner about 3/4 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Enjoy! These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
94g
Fat
11g
Carbs
18g
