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Healthy White Bean, Banana and Walnut Muffins

COOK TIME
25 mins
PREP TIME
10 mins
SERVINGS
12
RATE THIS RECIPE
(174)
Healthy White Bean, Banana and Walnut Muffins Recipe
Wendy Bazilian
COOK TIME
25 mins
PREP TIME
10 mins
SERVINGS
12
RATE THIS RECIPE
(174)

Ingredients

  • 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
  • teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup walnuts, chopped
  • Chef notes

    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.

    Preparation

    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.