Power Up Apple Spice Muffins
This healthified fall favorite is high on flavor, fiber, and protein. With the focus on using applesauce, pureed beans and seasonal spices you won’t notice the reduced sugar in these delicious muffins that will keep you satisfied until lunch.
1 (15oz) can S&W® Pinto Beans, drained, rinsed
2 Tbsp of butter softened (reduced from ¼ cup)
1/2 cup sugar (reduced by ½ cup from original recipe)
1/2 cup unsweetened applesauce
1 whole egg + 1 egg white
1 1/2 tsp vanilla
1 cup all-purpose flour (or all purpose Gluten-Free Flour)
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1/4 teaspoon ground nutmeg
2 cups cored finely diced apples (2 small apples)
1/2 cup raisins or craisins (optional)
1/2 cup chopped pecans or walnuts
- Heat oven to 375°F. Prepare 12 count muffin tin (or works for 8 or 9-inch square pan if you prefer cutting into bars) with cooking spray. In food processor, combine beans, butter, and applesauce. Cover; process 15 seconds or until finely chopped. Add sugar, eggs and vanilla. Cover; process 20 seconds or until smooth.
- In large bowl, combine flour, soda, cinnamon, cloves, salt and nutmeg; mix well. Stir in bean mixture, blending well. Fold in apples, dried fuit and nuts. Spread evenly in muffin tins or pan. Bake 20-35 minutes depending on pans used or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Serve warm or cool.