Bean Oat Muffins Recipe

Ingredients for Bean Oat Muffins

• Pinto Beans
• 1/2 cup milk (dairy or non-dairy)
• 1 large egg
• Vegetable Oil
• 1/4 cup honey
• 1 teaspoon vanilla extract
• Flour
• Quick Cooking Oats
• Baking Soda
• Cinnamon
• 1/2 cup raisins (or other dried fruit)

How to Make Bean Oat Muffins

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. 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.
3. 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.
4. 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.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in 1/2 cup raisins (or other dried fruit).
7. Fill each muffin liner about 3/4 full.
8. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
10. Enjoy! These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.