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:

  1. Heat oven to 350 degrees
  2. 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.
  3. Stir in chopped walnuts or any other add ons. Spoon into prepared muffin tray and top chocolate chips.
  4. Bake for 25 – 30 minutes, or until a knife comes out clean.
  5. Allow to cool for at least 5 minutes before transferring to a wire rack.
  6. Store in an airtight container.

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