“Blackened” Gingerbread Muffins

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These super moist muffins get their sweetness from the raisins and some added protein from the black beans. And ginger is so good for you! 

Gingerbread Muffins

makes 10-12

  • 2 cups raisins

  • 1 cup black beans, cooked 

  • 1/2 cup whole grain flour (I used Bob’s Red Mill Gluten- free flour mix)

  • 2 Tablespoons clean oil

  • 1 Tablespoon molasses

  • 2 teaspoons gingerbread spice mix*

  • 1 teaspoon baking powder

Line muffin tin with liners. Preheat oven to 350. Place black beans and raisins in a food processor. Mix until beans and raisins form a thick paste. Add in remaining ingredients and process again until well combined. Spoon into muffin liners and bake 15-18 minutes. You can always add in some chocolate chips for an extra-special treat.

 

/home/wpcom/public_html/wp-content/blogs.dir/b8b/19248628/files/2014/12/img_0679.jpg* I make a batch of this so it is always handy. Double it, triple it, or do whatever you would like so you don’t have to keep pulling out all these ingredients when you want to add a gingerbread spice to your creation.

Gingerbread Spice Mix
1 Tablespoon ground ginger
1 1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Mix and store in a baby food jar.

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4 Comments

  1. How did they hold together? Did they taste “Beany?”

    Reply
    • When you puree dried fruit, it acts as a binder when baked. No, they do not taste beany. The beans pretty much take on teh flavor of the raisins and the spices.

      Reply
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