2 medium over ripe banana (240g weighed without the peel)
¾cup(180g) unsweetened pumpkin puree
1egg, see note
½cup(90g) canned white beans, rinsed and drained (look for no or low-salt-added)
1teaspoonvanilla extract
(Optional) maple syrup, dates, dried fruits (see note)
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add all the dry ingredients. Stir to evenly combine.
In a food processor/blender, add all the wet ingredients. Puree until smooth.
Combine the wet ingredients into the dry ingredients and combine everything together. Don't overmix.
Divide batter evenly into a greased, lined or silicone 12-cup muffin pan. Bake for 20-25 minutes, until inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
Egg-free? You can substitute with flax egg or aquafaba (Refer to the FAQ section above)Adjust sweetness level. First try the recipe as is. If you desire a sweeter muffin, choose ONE of these options.
Add 3-4 soaked dates (discard the pit and the soaking liquid) to the blender along with the rest of the wet ingredients
Add up to 2-4 tablespoons of maple syrup or honey
Stir in ⅓ cup dried fruits or chocolate chips at the end
Refrigerate for 3-5 days. Freeze for up to 3 months.