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Healthy White Bean, Banana and Walnut Muffins
Wendy Bazilian Banana and Walnut Muffins
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These muffins are always a hit in my home. They provide the deliciousness of banana bread along with an extra boost of plant protein and fiber from the beans and walnuts, providing lasting energy and a legitimate excuse to enjoy them as part of breakfast or as a snack! Plus, they’re portable and also easy to freeze.


    • 1 cup white beans, drained and rinsed
    • 2 over-ripe medium bananas
    • 2 eggs
    • 1/3 cup brown sugar
    • 1/4 cup Greek yogurt (regular yogurt works fine, too)
    • 1/8 cup olive or canola oil
    • 1 teaspoon vanilla
    • 2 cups whole wheat flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1½ teaspoons cinnamon
    • 1/4 teaspoon ground ginger
    • 1/2 cup walnuts, chopped


Preheat oven to 350° F.

In a food processor, add beans and 1-2 tablespoons water and puree. Then add bananas, eggs, brown sugar, yogurt, oil and vanilla. Puree until smooth.

In a large bowl, add flour, baking powder, baking soda, cinnamon and ginger. Stir to evenly combine.Combine the wet ingredients into the dry ingredients and mix until integrated into a thicker batter. Don't overmix.

Fold in walnuts.

Spoon batter into oiled muffin cups and bake for 20 to 25 minutes, until done.

Enjoy as a delicious plant protein- and fiber-rich part of breakfast or as a snack.

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