Moist Banana Bean Muffins
Indulge in these wonderfully moist banana bean muffins, a delightful twist on traditional breakfast options. Made without flour, these muffins utilize great northern beans, allowing for a protein-packed and fiber-rich treat that fits perfectly into the South Beach Diet Phase 1. You'll be surprised at how the beans blend seamlessly into the batter, imparting no bean flavor but adding incredible moisture and a unique texture. Sweetened with Splenda and infused with the rich flavors of banana and cinnamon, these muffins are great for breakfast or as a snack. Plus, they're easy to customize - try different extracts like almond or coconut for a variety of flavor profiles. Enjoy a guilt-free indulgence that you'll crave again and again!
6
Servings
140
Calories
9
Ingredients
Ingredients
Great northern beans
1 (16 ounce) can (drained and rinsed)
Large eggs
4 (none)
Splenda granular sugar substitute
1/2 cup (none)
Olive oil
2 tablespoons (none)
Vanilla extract
1 teaspoon (none)
Banana extract
1 1/2 teaspoons (none)
Ground cinnamon
1 teaspoon (none)
Baking powder
1 teaspoon (none)
Walnuts
1/4 cup (chopped)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Drain the can of great northern beans and rinse them thoroughly under cold water. Drain again to remove excess moisture.
3
In a blender or food processor, combine the rinsed beans and large eggs. Blend until the mixture is completely smooth and creamy.
4
To the bean and egg mixture, add the Splenda sugar substitute, olive oil, vanilla extract, banana extract, ground cinnamon, and baking powder. Blend these ingredients thoroughly until well combined.
5
Once your mixture is smooth, fold in the chopped walnuts evenly throughout the batter.
6
Grease a 6-cup muffin tin with non-stick spray or a light coating of olive oil to prevent sticking.
7
Pour the batter into the greased muffin tin, filling each cup about 3/4 full.
8
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Start checking for doneness at the 20-minute mark by inserting a toothpick into the center of a muffin; it should come out clean when fully baked.
9
Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later snacking!
Nutrition Information
5.7
Fat
13.3
Carbs
5.7
Protein
4
Fiber
1
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Moist Banana Bean Muffins?
These are flourless, protein-packed muffins made with great northern beans, eggs, and banana extract, designed to be a healthy breakfast or snack.
Are these muffins suitable for the South Beach Diet?
Yes, these muffins are specifically designed to fit into South Beach Diet Phase 1.
How many muffins does this recipe make?
This recipe yields 6 servings.
What is the calorie count per muffin?
Each muffin contains approximately 140 calories.
Are these muffins flourless?
Yes, these muffins are made without any flour, using beans as the base instead.
Can you taste the beans in these muffins?
No, the beans blend seamlessly into the batter, imparting no bean flavor but providing moisture and texture.
What type of beans should I use?
The recipe calls for one 16-ounce can of great northern beans.
How much protein is in each muffin?
Each muffin provides 5.7 grams of protein.
How much fiber is in each serving?
Each muffin contains 4 grams of dietary fiber.
What sweetener is used in this recipe?
The recipe uses 1/2 cup of Splenda granular sugar substitute.
What temperature should I bake the muffins at?
Preheat your oven to 350°F (175°C).
How long do these muffins take to bake?
The muffins should bake for 20 to 25 minutes.
Can I use different extracts for flavor?
Yes, you can customize the recipe by trying different extracts like almond or coconut.
Are there nuts in this recipe?
Yes, the recipe includes 1/4 cup of chopped walnuts.
What equipment do I need to make the batter?
You will need a blender or a food processor to combine the beans and eggs until smooth.
How should I prepare the beans?
Drain the can of beans and rinse them thoroughly under cold water, then drain again to remove excess moisture.
How many eggs are required?
The recipe requires 4 large eggs.
Is there oil in this recipe?
Yes, the recipe uses 2 tablespoons of olive oil.
What is the total fat content per muffin?
There are 5.7 grams of fat per muffin.
How many carbohydrates are in each muffin?
Each muffin has 13.3 grams of carbohydrates.
Is there actual banana in this recipe?
No, the banana flavor comes from 1 1/2 teaspoons of banana extract.
How much sugar is in these muffins?
There is only 1 gram of sugar per muffin.
How should I fill the muffin tin?
Fill each greased muffin cup about 3/4 full with the batter.
How do I check if the muffins are done?
Insert a toothpick into the center of a muffin; it should come out clean when they are fully baked.
Should the muffins cool in the tin?
Yes, allow them to cool in the tin for a few minutes before moving them to a wire rack.
Are these muffins gluten-free?
As they use beans instead of flour, they are naturally gluten-free, provided your baking powder is gluten-free.
What spices are included in the recipe?
The recipe includes 1 teaspoon of ground cinnamon.
What leavening agent is used?
The recipe uses 1 teaspoon of baking powder.
How much vanilla extract is needed?
The recipe calls for 1 teaspoon of vanilla extract.
Are these muffins high in fiber?
Yes, with 4 grams of fiber per muffin, they are considered fiber-rich.