These muffins have a secret ingredient Рbeans! This adds an extra boost of protein and fibre. Beans are incredibly versatile and I included 1 cup of pur̩ed white kidney beans (just drain and rinse canned beans and blend in a blender or food processor) into these muffins! Makes ~10-12 muffins

  • 2 tbsp chia seeds
  • 1/2 cup water (to thin mixture if needed)
  • 2 ripe bananas
  • 1 cup canned, drained & rinsed white kidney beans (cannelloni beans)
  • 1/4 cup maple syrup (or honey or agave)
  • 1/4 cup almond milk
  • 1 tsp vanilla
  • 1 1/2 cup oat flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup lemon juice
  • 1 cup frozen blueberries


  1. Preheat oven to 350F and grease a muffin tin.
  2. Make the oat flour by grinding quick oats in the food processor until a flour is made.
  3. Mix dry ingredients in a bowl (chia seeds, oat flour, baking soda and salt).
  4. In a food processor, puree the white beans. Add bananas and blend.
  5. In another bowl, mix the pureed beans and banana with maple syrup, almond milk, vanilla and lemon juice. Add the dry ingredients and stir but be careful not to over mix. A dough should start to form. If this is too thick, slowly add water to thin the mixture but it should not become runny.
  6. Add blueberries and stir.
  7. Add mixture into muffin tin and bake in the oven for 15-20 minutes or until a toothpick placed in the centre comes out clean. (Times may vary).