- 1 cup cooked Pink Beans (rinsed if from a can)
- 1/4 cup Walnut Oil
- 2 tsp Ener-G Egg replacer, mixed with 3 tbs water
- 3/4 cup real Fruit Juice (I used Pomegranate-Blueberry)
- 1 1/2 cup Whole-Wheat Pastry Flour (+1 tbs to coat berries)
- 1/3 cup Sucanat
- 1 tbs Baking Powder
- 1/2 tsp Salt
- 1 cup Mixed Berries
Preheat the oven to 350 degrees.
Mix the 1 1/2 cups of the flour, sucanat, baking powder, and salt together, set aside.
Mix together the beans, oil, and egg replacer. Beat until the beans are just about smooth. (You can also puree this in a food processor if you prefer.)
Alternate adding the dry mix and the fruit juice to the bean mixture. Remember to scrape down the sides of the bowl and scrape the bottom to get everything mixed evenly.
Toss the berries in the tablespoon of flour to coat, then stir in. It’s better to stir in the berries by hand so that you don’t crush them.
Divide batter into 12 lined muffin cups. Bake for 20-22 minutes, until a knife comes out clean and the tops are springy.
This recipe is inspired by the US Dry Bean Council.
Read the blog post where this recipe originally appeared: Vegan Pink Bean Muffins Recipe