Flourless Bean Muffins (Sweet Version)

Ingredients

• 2 (15 ounce) cans white kidney beans
• 2 cups egg whites
• 1/2 cup canned pumpkin
• 1/4 cup unpacked brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• cooking spray

Directions

1. 1

   Preheat oven to 350*.

2. 2

   Rinse and drain beans thoroughly. (You can use pinto, red kidney, or white kidney beans- they offer the right "sweetness" to the muffin, and they aren't silky smooth like butter or navy beans); add to food processor.

3. 3

   Add all other ingredients to food processor.

4. 4

   Blend until smooth, batter will be runny.

5. 5

   Portion into muffin pan sprayed with cooking spray. (Can use paper-lined muffin pan as well).

6. 6

   Bake for 30 minutes.

7. 7

   Additions/Substitutions: use applesauce instead of pumpkin; make savory by omitting sugar and spices, adding pureed squash, add chopped spinach, add shredded cheese (or nutritional yeast) and herbs; flour could be added, up to 1 cup (half regular, half whole wheat); for texture, cooked quinoa or oats could be added to the batter.

8. 8

   These do freeze well. I put two in a baggie, and I put the lot of baggies in a zipper-sealed bag in the freezer. Pop them in the microwave for a few seconds and you're good to go!