Wednesday, June 2, 2010

Beans are the new Applesauce

Banana Bread Muffins
Very Good!

1 c sugar
3/4 c bean puree*
6 over-ripe medium bananas
2 eggs
1 Tbs flax seed + 3 Tbs water

BLEND until smooth

Add

2 c whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

Blend well.

Pour into cupcake tin (you can use a bread loaf, but cook longer) that has been covered with baking spray. Let sit for a few minutes. Bake at 350 for 20 mins (about an hour if making bread). Make sure muffins are almost firm to the touch.

*bean puree: 1 can beans (I used Greath Norther White Bean) drained and rinsed. You can also make your own beans and use them in the recipe (that would take longer of course). Puree beans in food processor until smooth...I added just enough water to get them moving. I also used just less than 3/4 c beans and topped it off with canola oil. Canola oil has good Monounsaturated Fatty Acids that are good for you and I wanted to keep a little in my muffins. You can use just the beans though and the muffins will turn out great!

7 comments:

abby and paxton said...

Ooo oo, I'll have to try this one out. Looks yummy! Thanks Kelly

John said...

Any suggestions for a sugar substitute? I'm trying to avoid processed sugar as much as is practical.

I'm thinking that part of the sugar is for volume and part is for sweet. Is that right?

Josh said...

I am sure it tastes great but it sounds like a terrible idea. I LOVE applesauce. Don't take it away!!!

Kelly said...

I'm not taking it away, just using a better substitue instead of using MORE fruit in an already fruited bread. The protien and fiber from beans are more beneficial in this recipe. Eat applesauce later.

John, I have used agave nector for 1/2 of the sugar in this recipe and it worked fine. You can try cutting down the sugar a bit more if you'd like. However, the sugar in this recipe compared to others like it and, not to mention plain old bread, is pretty low.

swanyfam said...

I puree black beans and put in my brownies - no one even knows I do it!

The Mangrum Family said...

Can you substitute milled flax for the flaxseed? If so, how much?

Kelly said...

Ellen, sorry, you should used milled flaxseed...I didn't write it out that way...regular flaxseed isn't digested by the body, so I guess I just suppose everyone would use milled.