Ginger Oat Muffins w/ Secret Beans
Looking for an easy breakfast to have with coffee? These muffins are quick to prepare and last me all week. I even freeze half for later.
Don’t fear the secret beans! You cannot taste them; they add protein and fiber, which are essential nutrients for breakfast.
Ingredients:
- 1 can cannellini beans, drained
- ¾ cup whole rolled oats
- 2 tablespoons extra virgin olive oil
- ⅓ cup maple syrup or honey
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- tsp vanilla extract
- 2 large eggs
- 1 teaspoon baking powder
- 1 cooked small sweet potato (optional for additional veggies)
- chopped walnuts (optional)
- chocolate chips (optional)
Instructions:
- Heat oven to 350 degrees
- Place beans, oats, oil, maple syrup, cinnamon, cardamom, and vanilla in a blender. Blend until smooth. Wipe down the sides of the bowl, then add eggs and baking powder and blend again until well combined.
- Stir in chopped walnuts or any other add ons. Spoon into prepared muffin tray and top chocolate chips.
- Bake for 25 – 30 minutes, or until a knife comes out clean.
- Allow to cool for at least 5 minutes before transferring to a wire rack.
- Store in an airtight container.