Flourless Bean Muffins (sweet Version)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 (15 ounce) cans kidney beans
• 2 cups egg whites
• 1/2 cup canned pumpkin
• 1/4 cup unpacked brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• cooking spray

Recipe

• 1 preheat oven to 350°f.
• 2 rinse and drain beans thoroughly. (you can use pinto, red kidney, or kidney beans- they offer the right "sweetness" to the muffin, and they aren't silky smooth like butter or navy beans); add to food processor.
• 3 add all other ingredients to food processor.
• 4 blend until smooth, batter will be runny.
• 5 portion into muffin pan sprayed with cooking spray. (can use paper-lined muffin pan as well).
• 6 bake for 30 minutes.
• 7 additions/substitutions: use applesauce instead of pumpkin; make savory by omitting sugar and spices, adding pureed squash, add chopped spinach, add shredded cheese (or nutritional yeast) and herbs; flour could be added, up to 1 cup (half regular, half whole wheat); for texture, cooked quinoa or oats could be added to the batter.
• 8 these do freeze well. i put two in a baggie, and i put the lot of baggies in a zipper-sealed bag in the freezer. pop them in the microwave for a few seconds and you're good to go!