I know someone is going to read the title of this recipe and think that I’m using cacao beans in the recipe. Unfortunately, that’s not the case. Today, I am going to bring you a sweet recipe that’s great for breakfast, a chocolate muffin. I know that you’re thinking that I’m forgetting about my 30 days of beans, but I’m not.
These muffins are moist and delicious, and they contain more fiber than if they had been made with whole wheat flour. Incidentally, these muffins contain no flour. Their substance comes from a combination of white beans, oats, and pumpkin puree. The best thing about them is that they can be whipped together in about 15 minutes in a blender or food processor in just a few minutes and then baked.
No one ever suspects that these sweet and chocolaty muffins contain beans. One of my friends was adamant that they contained nuts. She saw some chunks of white beans that hadn’t been completely blended, and I couldn’t convince her that there weren’t macadamia nuts in the recipe. This was after she had eaten one.
This muffin batter is very thick, so you will need to smooth out the top of the batter before baking. If you don’t, the batter will cook in whatever shape it was placed in the muffin tin, and the tops of your muffins will have a strange shape to them.
Here’s your recipe. I hope you like it. Thanks for visiting Patty Cake’s Pantry.
- 2 (15 ounce) cans of white beans
- 1 cup rolled oats
- ½ cup pumpkin puree
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 tsp vanilla
- 1 cup packed brown sugar
- 1 cup cocoa powder
- Drain and rinse cans of beans to remove excess salt
- Return beans to the cans and add water to fill cans
- Put beans and all other ingredients into a blender or food processor and mix/blend until smooth.
- Place into a greased muffin tin or use cupcake wrappers. I confess that I do both.
- Bake at 350 degrees for 20 to 30 minutes or until fully cooked.