Molly's Apple Bean Muffins – Great Tastes of Manitoba

These dense and aromatic muffins will quickly become lunchbox favourites. They are filled with white bean puree for protein and fibre. Apples and fragrant spices lend a familiar flavour, and this recipe is equally good when baked into a bundt cake and drizzles with a warm cranberry sauce.

1 ½ cups (350 mL) white pea beans (navy beans), soaked and cooked or canned, drained and rinsed
½ cup (125 mL) apple juice
1 cup (250 mL) canola oil
3 eggs
2 tsp (10 mL) vanilla
1 ½ cups (350 mL) cooking apples, peeled and grated
1 ½ cups (350 mL) brown sugar
3 cups (750 mL) all-purpose flour
2 tsp (10 mL) baking soda
1 tsp cinnamon (5 mL)
½ tsp nutmeg (2 mL)
½ tsp ground cloves (2 mL)
¼ cup chopped pecans (50 mL) - omit if nut-free/school safe option is necessary

Preheat oven to 350°F (180°C).
In a food processor or blender, puree beans with juice until smooth.
Transfer puree to a large mixing bowl and stir in eggs, vanilla, apples and oil. Add sugar and mix well.
Combine remaining dry ingredients together and gently fold into wet ingredients. Pour into a greased muffin tin. Bake for 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
Remove from the oven and cool in the muffin tin for 5 minutes, before turn out on to a baking rack.