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.
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.