Chocolate-walnut muffins with coffee cup with walnuts on dark surface Free Photo


½ cup quick oats or quinoa flakes (40g)

¾ tsp baking powder

¼ tsp salt

1/8 tsp baking soda

½ cup mashed over-ripe banana (120g)

1 can white beans (250g without liquid) or 250g cooked beans

¼ cup peanut butter or allergy-friendly substitution

¼ cup pure maple syrup or honey

2 tsp pure vanilla extract

Optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.



  • Preheat the oven to 350 F and line 8-9 muffin cups.
  • Drain the beans and rinse extremely well, then pat dry. (This is important because it gets rid of any bean flavor.)
  • Blend all ingredients until smooth in a blender. (If using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they will blend evenly.)
  • Pour into the muffin cups – don’t overfill or they will rise and then sink in the centers. Bake 20 minutes. They will appear underdone – let sit 20 minutes and they will firm up.
  • *Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.