GLUTEN FREE PORK AND BEAN MUFFINS
This recipe was inspired by recipe#299072. My husband has a muffin everyday for breakfast so I'm always on the lookout for different healthy ones so he won't get bored. These muffins are very tasty and the extra protein from the beans is great at breakfast time. They are quite dense and filling, not a fluffy muffin. If you're not going to use the apples I would still use the apple pie spice.
Provided by Chef 616082
Categories Quick Breads
Time 45m
Yield 12 large muffins
Number Of Ingredients 22
Steps:
- In a medium bowl whisk the brown rice flour, arrowroot, cinnamon, baking powder, baking soda and guar gum. Grind almonds, flax and chia in blender or clean coffee grinder until very fine, then whisk into dry ingredients.
- Mash beans in a food processor or blender to a very smooth consistency. In a large bowl beat eggs, add sugar, oil, vanilla and mashed beans and mix well.
- Fold dry ingredients into wet ingredients.
- If you are using the apples chop them into 1/4 inch dice and saute them on medium heat with a little butter and brown sugar and the tablespoon of apple pie spice and a pinch of salt until most of their liquid evaporates, about 5 minutes.
- Drain raisins and fold them, apples and walnuts into the mixture.
- Cover with saran wrap and let sit for 30 minutes to allow the gum to work.
- Bake in a 325 degree oven for 25 to 35 minutes until a toothpick inserted in centre comes out clean.
Nutrition Facts : Calories 358.2, Fat 23.7, SaturatedFat 6, Cholesterol 52.9, Sodium 177, Carbohydrate 33.7, Fiber 5.3, Sugar 16.3, Protein 6.9
FLOURLESS BEAN MUFFINS (SWEET VERSION)
Got beans? Got eggs? You've got muffins. Quick, easy, protein and fiber-packed muffins for anyone! Very versatile, you can add almost any flavorings to make them savory or sweet. They freeze well too!
Provided by GFRunnerGal
Categories Quick Breads
Time 40m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Rinse and drain beans thoroughly. (You can use pinto, red kidney, or white 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.
- Add all other ingredients to food processor.
- Blend until smooth, batter will be runny.
- Portion into muffin pan sprayed with cooking spray. (Can use paper-lined muffin pan as well).
- Bake for 30 minutes.
- 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.
- 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!
Nutrition Facts : Calories 110.8, Fat 1.7, SaturatedFat 0.2, Sodium 419.5, Carbohydrate 16.1, Fiber 3.5, Sugar 6.4, Protein 8.2
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