These dense, power-packed muffins are tasty and a great snack or grab-and-go breakfast for busy mornings. They have no added sugar, wheat, dairy or eggs so they’re vegan and all that good stuff. And yes, they have beans in them (whaaa?). Don’t think about it, you won’t taste them or feel their texture, I promise.
I love these guys for a quick after the gym snack. Don’t let the long list of ingredients daunt you, half of them go into the food processor in one easy step. Give these muffins a try, my house loves them and I never feel bad about eating a second.
These beautiful gold measuring cups and spoons are courtesy of Styled Settings. I can’t get over how pretty they are! They’re the perfect pop of color in my otherwise white kitchen. We moved in 6 months ago, and I still can’t figure out what color (if any) I want in the kitchen, so we’ve left it pretty simple.
If you’re looking to add some color to your place settings and cooking utensils, you have to check them out. I’m eyeballing their gorgeous boho place settings right now…. Maybe I can convince Brian that gold eating utensils are absolutely essential for such a white kitchen….
Healthy Harvest Muffins
Preheat: 350
Bake Time: 30-40 minutes
Prep Time: 10-15 minutes
Makes: ~15 muffins
1/4 c. black beans–cooked and drained
1 1/4 c. unsweetened applesauce
15 dates, pitted
2 t. vanilla extract
1 T. orange zest
1/4 c. coconut oil
1 1/2 c. oats blended into flour + 3/4 c. whole oats
3 t. cinnamon
1 t. allspice
1/4 t. salt
2 1/2 t. baking powder
1/2 t. baking soda
3 T. arrowroot powder
3-4 medium carrots, grated
1 medium apple, chopped small
1/2 c. unsweetened dried cranberries
1/2 c. nuts of your choice (pecans are awesome in this recipe)
1/2 c. unsweetened shredded coconut
Preheat oven to 350 degrees. In a food processor, combine black beans, applesauce, dates, vanilla, zest and coconut oil and puree into a thick paste. Set aside.
In a medium bowl, combine oat flour, oats, cinnamon, allspice, salt, baking powder and soda and arrowroot powder. Take your puree mix and add it to the dry ingredients, stir to combine well. The mixture will be dry and not like a batter at all. Don’t panic. 😉
Add carrots and apple, then fold in the cranberries, nuts and coconut until just combined.
This mixture will be thick and almost dry. Scoop it into sprayed muffin tins, and pack down. These guys really don’t rise, so fill to the top.
Bake for 30-40 minutes at 350 degrees. The tops will be a little golden and the centers will be set. Allow to cool. This recipe makes about 15 muffins.
Let me know in the comments if you make them! I’d love to hear your thoughts!
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