Vegan Gluten Free Muffins – White Bean Chocolate Chip
A few days ago I made my wannabe famous White Bean Birthday Cake Blondies and still had about 2 cups of cooked white beans hanging around in the fridge. Although chili or soup would have been a no-brainer for those little guys, I decided to upgrade their second chance at life and make them into yet another dessert. Figured I would attempt some kind of vegan gluten free chocolate chip muffins, because even if the recipe doesn’t come out perfectly, the chocolate will be it’s saving grace and at the very least make them edible. To my surprise the recipe came out unbelievably delicious and it was tough to control my “taste-testing” while they were on the cooling rack. The next time I whip these up, I am 110% going to double the recipe, as everyone of these were gone before the following day (sigh!). Tryout these vegan gluten free bean muffins!
Stuff to love about Vegan Gluten free White Bean Chocolate Chip Muffins:
- So-totally picky eater approved
- School friendly
- Naturally high in protein and fiber
- Pretty dang tough to mess up
- Soft cakey, moist texture with plenty of chocolate-y goodness
- These freeze great!
Let’s chit chat about ingredients, shall we?
White Beans (the star of the show) – I like to soak and cook all my beans from dried. This is a cheap, easy and eco-friendly choice when opting for bulk options. However, if you would prefer to go with canned, nada prob! I am going to suggest avoiding beans containing salt. This will most definitely alter the yumminess of the recipe. Pinto or navy works best for these vegan gluten free bean muffins.
Sugar – Refined sugar and my body do not get along, which I suppose is kind of a good thing seeing as unrefined sugar is significantly better for humans. Coconut sugar is without question my go-to. I believe it’s made with magic and has the power to improve literally any recipe. If however you are not avoiding refined sugar or it’s all you have on hand, I am thinking a blend of half white and half golden (or brown) sugar would be an OK replacement. If you want to go full hippie on these bean muffins and opt for soaked dates, applesauce etc. and it actually turns out, be sure to let me know!
Flour – Gluten-free flour can be tricky and although there are plenty of incredibly healthy and nutrient dense options of there in the world, there are two realities keeping me from frequently using these… #1 – basically everything I make has to be school friendly and nut free, #2 – they can be super expensive and my family eats way too much. I would be poor. My ultra favorite and baking BFF is 1-to-1 gluten free flours. Bob’s Red Mill, Bulk Barn and Compliments (Food Basics brand) all make affordable, wonderful options.
Butter – Earth Balance and Melt are absolute studs. I seriously don’t want to live in a world without them. These are without a doubt the only vegan butters I would suggest for baking with and using in this vegan gluten free muffins recipe. If for some reason you are not down with either of these, go ahead and melt down some refined coconut oil. It will work just as well, but you will be missing that buttery flavour.
Chocolate Chips – I can honestly say that until recently, I was all over the place with my chocolate chip purchasing and not in a bad way. Unless the chocolate chips are the super star of a recipe, I am not overly picky about the brand or chocolate percentages. Not to long ago I was chatting with my fav lady from Bulk Barn (she literally has every code in the place memorized and is a fountain of knowledge, while also giving mega nice mom vibes. I love her.) and she brought up that their dark chocolate chips were actually sourced from Ghirardelli. Say whaaaaaaat?! So needless to say, that’s officially now my go-to zero waste, delicious chocolate option. There it is. My secret ingredient for these vegan gluten free chocolate chip bean muffins!
White Bean Chocolate Chip Muffins - Vegan, Gluten-Free and Nut-Free
Ingredients
Flax Eggs
- 2 tbsp ground flax
- 6 tbsp water
Wet Ingredients
- 1 1/2 cup cooked white beans
- 1 cup coconut sugar
- 1/4 cup melted vegan butter
- 2 tbsp non-dairy milk
- 1/2 tsp vanilla extract
Dry Ingredients
- 1 cup 1 to 1 Gluten Free Flour
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with silicone (or paper) liners.
- Combine flax and water, allow to sit for 3 minutes.
- In a food processor, add all wet ingredients along with flax and blend until very smooth and no lumps remain.
- In a mixing bowl combine all dry ingredients.
- Pour wet ingredients into dry and stir until well blended (don't over-stir)
- Pour into prepared muffin liners and bake for 18 minutes or until toothpick comes out clean.
- Transfer to a cooling rack and allow to cool for 15 minutes before transferring to an airtight container and storing in the fridge.
Notes
Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic
Vegan and Gluten free food and cooking | Mostly Domestic
Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic
