Bean Muffins

Beans in muffins? Trust the process.

Anasazi beans get blended smooth with molasses, egg, and vanilla, then mixed with whole wheat flour, carob powder, cinnamon, and nutmeg.

No butter. No oil. The pureed beans handle all the moisture, giving these muffins a tender, fudgy crumb that feels far more indulgent than it has any right to be.

Carob adds a naturally sweet, chocolate-like depth without caffeine, and the molasses brings a rich, almost gingerbread warmth.

The whole batter comes together in a blender, so cleanup is a breeze.

Chef Tips

• Make sure the beans are well-cooked and soft before blending. Undercooked beans leave a grainy texture in the batter.
• Bean cooking liquid adds extra moisture and a subtle earthy flavor. Use it instead of water or milk if you saved some.
• Fill the muffin tins two-thirds full, no more. These rise quite a bit and you’ll get mushroom tops if you overfill.
• Maple syrup can replace the molasses for a lighter, less robust sweetness.

Variations

• Swap carob powder for cocoa powder if you prefer a more familiar chocolate flavor.
• Fold in a handful of walnuts or dark chocolate chips after blending for crunch and richness.
• Use black beans or pinto beans if anasazi beans are hard to find in your area.