Do these muffins have it all? A hidden veggie? Check. Protein? Check. Chocolate chips?? Oh yes. With white beans, bananas, pumpkin and delicious autumn spices, these muffins are a great addition to a lunchbox, snack pack, or as a morning treat.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: approx. 24 Mini muffins
Materials: 3 mixing bowls, bullet blender, cookie scoop, silicone mini muffin tray, cooling rack.
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Ingredients
- 2 TBSP ground flaxseed meal (plus 5 tablespoons water)
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 3/4 cup canned pumpkin puree
- 1/2 cup white kidney beans
- 1/4 cup soy milk (or milk of choice)
- 1 tsp pure vanilla extract
- 1-3/4 cups white whole wheat flour
- 1-1/4 teaspoons pumpkin pie spice
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup semi-sweet mini chocolate chips
Instructions
- Preheat the oven to 350F.
- Use a bullet-style blender to combine the pumpkin puree, white beans, soy milk, and half of the maple syrup. Add mixture to a large bowl, stir in remaining maple syrup, coconut oil and vanilla extract.
- In a small bowl or mason jar, stir the ground flaxseed together with 5 tablespoons of water. Set aside for 2-5 minutes to thicken into “flax eggs.”. Add the flax eggs to the wet ingredients and stir well to incorporate.
- In a separate bowl, stir together the dry ingredients - whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients (if you are doing a double batch - add dry ingredients in thirds). Use a wooden spoon or spatula to incorporate the ingredients until the flour has just disappeared. Take care not to over-mix, or the muffins will be dense and tough. Fold in the chocolate chips.
- Fill mini-muffin cups to almost full (just over 3/4 full). The batter is enough for 2 mini muffins trays (we use Paderno silicone trays to make it easy to turn out the muffins, like this one). For a consistent fluffy muffin, use a 5cm cookie scoop to portion out the batter in each cup.
- Bake for 12-15 minutes, or until the batter has risen and muffin is still slightly springy to the touch.
- Place the muffin tray on a wire rack and let cool for 5 minutes. Turn out the muffins, let cool for an additional 10 minutes. Once cooled, store in an airtight container in the fridge for up to 1 week, or the freezer for up to 3 months - if they aren’t already gobbled up by then!