Tuesday, September 8, 2015

Delicious & Healthy Muffins Made With Beans

Making muffins with garbanzo beans sounds crazy, right? I know it does but for some reason I thought it sounded like a great idea and like something fun to try.

I found this recipe posted on S&W Beans website and adapted it to my needs and ingredients on hand. The original recipe can be found here http://www.swbeans.com/recipes.cfm?id=102.

These muffins turned out beautifully and made the house smell so good. They taste great and I am so happy to have tried this recipe.

The following is the original recipe along with my notes of the changes I made to it.


  • 2 cans Garbanzo Beans, rinsed, drained 
  • 1/3 cup milk  (I used almond milk)
  • 1 cup sugar  ( I used 1/2 sugar and 1/8 cup of Truvia)
  • 1/4 cup butter or margarine, softened (I used applesauce)
  • 3 eggs (I used 3 flax eggs)
  • 2 teaspoons vanilla 
  • 1 cup all-purpose flour 
  • 1/2 cup whole wheat flour 
  • 1 teaspoon baking soda 
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground allspice 
  • 1/2 teaspoon ground cloves (I omitted because I didn't have any)
  • 1 cup fresh blueberries ( I had 1/4 cup of frozen blue berries so I used that)
  • 3/4 cup chopped pecans  (I used 1/2 cup of a mix of dried cranberry, raisin, dates and chocolate pieces)

Heat oven to 375°F. Spray 24 regular-size muffin cups with cooking spray or line with paper cups. In food processor or blender container, combine beans and milk. Cover; process 25 seconds or until smooth. Add sugar, butter, eggs and vanilla. Cover; process 20 seconds or until well blended. In large bowl, mix all remaining ingredients except blueberries and pecans. Stir in bean mixture until all dry ingredients are moistened. Fold in blueberries and dried fruit mix if using. Spoon into muffin cups, filling nearly full. Sprinkle with pecans if using. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pans. Serve warm or cool. Store covered at room temperature up to 2 days, or for longer storage, freeze for up to 3 months