Banana & Bean Muffins

Breakfast

Source:

Ingredients

2 dates (dried and pitted) (~½ oz)

2 tsp honey or agave syrup (~½ oz)

1 tbsp peanut butter (plain, without added sugar) (~⅔ oz)

½ cups white beans/cannellini beans (canned and drained) (~4 ½ oz)

¾ banana (~3 oz)

¼ tsp baking soda

½ tsp baking powder (~⅛ oz)

¼ cups rolled oats (uncooked) (~1 oz)

optional: 1 ¼ tsp vanilla extract

optional: ¾ tsp cinnamon

optional: a tiny bit of salt

Directions

Preheat the oven to 350°F (180°C). Line muffin cups or baking form.

Drain beans and rinse well, then pat dry.

Put all ingredients into a blender or food processor and blend until smooth. Pour into muffin cups or baking form and bake 20 minutes. They won’t be fluffy and will look a little underdone.

Let them cool for 20 minutes or enjoy straight away. The number of muffins created will be your portion. For best results, cook in bulk and keep for up to 1 week.