White Bean Chocolate Chip Muffins - Vegan, Gluten-Free and Nut-Free
Super moist, cakey texture loaded with chocolate chips make this recipe picky eater approved, while incognito beans pump these full of healthy natural proteins and fiber.
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
* Keep stored in the fridge for up to 4 days ** Best served slightly warmed up *** Freeze in airtight container for up to a month