These very addictive flourless blender muffins are in no way like conventional muffins… They resemble bundles of delicate, unbaked treat mixture, in the state of a biscuit. Their fudginess is stunning!
I've just made them around multiple times, and my nourishment processor actually has not been taken care of in over a month. When I experience one group, I'm promptly back in the kitchen making more!
I am totally fixated on these muffins! On the off chance that you try them, you will likely wind up fixated on them as well. They are the ideal "whenever" sound tidbit – at breakfast, lunch, evening tea, dessert, when you're ravenous at 12 PM or wind up striking the ice chest at 2 in the first part of the day.
Assuming this is the case, these muffins go well with those suppers as well. What's more, they are compact, which means you can take them in the vehicle, toss them into a lunchbox, or even pack them on an outing. The muffins are also extraordinary for bringing to a housetop early lunch.
Also try our recipe Vegan Hokkaido Milk Bread
Flourless Blender Biscuits – Gluten free, grain free, oil free, dairy free, veggie lover, and refined sugar free.
Ingredients
- 1/2 cup quick oats or quinoa flakes
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/2 cup mashed overripe banana
- 1 can white beans, or 250g cooked beans
- 1/4 cup peanut butter or allergy-friendly sub
- 1/4 cup pure maple syrup or honey (For a sugar-free version, click here)
- 2 tsp pure vanilla extract
- optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.
Instructions
- Preheat the oven to 350 F and line 8-9 muffin cups.
- Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste.
- Blend all ingredients until smooth in a blender or high-quality food processor. (If using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they will blend evenly.)
- Pour into the muffin cups – don’t overfill or they will rise and then sink in the centers.
- Bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up. (I like to bake for only 16 minutes and then refrigerate overnight, because I like the texture a little underdone even the next day.)
- As mentioned earlier in the post, these muffins are supposed to be fudgy, not fluffy and flour-y like traditional muffins. Not everyone will be a fan of the texture, but if you like my black bean brownies, then you will probably like these as well! Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.
Read more our recipe : Anti-Flu Super Smoothie for Kids
Source : https://bit.ly/2zleoxn
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