Pumpkin & White Bean Muffins
Soft and warmly spiced muffins made with pumpkin purée and white beans for hidden protein and fiber. Bananas add natural sweetness while the beans keep everything incredibly moist.
Ingredients
- 2 medium Ripe Bananas
- 1.5 cups Whole-Wheat Flour
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- 2 tablespoons Maple Syrup
- 0.25 cup Dried Fruit Mix
- 0.75 cup Pumpkin Purée
Instructions
- Preheat the oven to 175 °C (350 °F). Line or grease a 12-cup muffin tin.
- In a blender or food processor, combine the mashed bananas, pumpkin purée, white beans (rinse and drain half a cup of canned white beans), egg, and vanilla. Blend until completely smooth.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- Pour the blended wet mixture into the dry ingredients and fold gently until just combined.
- Fold in the dried fruit and any chopped nuts if using.
- Divide the batter among the 12 muffin cups.
- Bake for 20–23 minutes until a toothpick inserted in the centre comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
- Safety note: Cut into small pieces for toddlers. Ensure dried fruit pieces are small enough to prevent choking.
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