Banana, pecan cocoa muffins
Banana, pecan cocoa muffins

Preparation time 10 minutes

Total time: 30 minutes

Ingredients

  1. 1 can of 398 ml 1 can of 14 oz Bonduelle mixed beans
  2. 625 ml 2 1/2 cups Very ripe bananas, in chunks (about 3 large bananas)
  3. 250 ml 1 cup Unbleached all-purpose flour
  4. 180 ml 3/4 cup Whole wheat flour
  5. 250ml 1 cup Quick oats
  6. 45 ml 3 tbsp Cocoa
  7. 7 ml 1/2 tbsp Baking powder
  8. 5 ml 1 tsp Baking soda
  9. 1 Pinch salt
  10. 2 Eggs
  11. 60 ml 1/4 cup Vegetable oil
  12. 160 ml 2/3 cup maple syrup or other sweetener
  13. 2 ml 1/2 tsp Vanilla extract
  14. 30 ml 2 tbsp Ground flax seed, optional
  15. 125 ml 1/2 cup Chopped nuts, optional

Directions

  1. Preheat the oven to 350 °F (180 °C). Prepare a muffin tin with paper or silicone liners.
  2. In a bowl, mix together all the dry ingredients.
  3. Using a food processor, process beans with bananas.
  4. Gradually add the eggs, oil, maple syrup and vanilla. Process until the mixture is smooth.
  5. Add dry ingredients or pour the wet ingredients into the dry. Mix just until mixture is smooth.
  6. Pour into muffin tins.
  7. Bake for 20 minutes or until muffins bounce back after being pressed gently with fingertips.
  8. Unmould and let cool on a rack.
  9. Store at room temperature for one or two days, then in the fridge or freezer.

Secret de chef 

  • Muffins can be stored at room temperature for 1 or 2 days and then in the fridge or freezer for your weekly snacks!

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