I’m a tweaker.
A few months back I posted a recipe for Gluten Free Protein Blueberry Muffins. These were really tasty. But, if you’ve been around these parts you know I’m also a fan of baking with beans. No, not baked beans like the maple syrupy and bacon baked beans. Bean puree instead of flour. Dessert hummus style, or as Ricki from Diet, Dessert and Dogs stated so correctly…bean butter. Doesn’t that sound better?
Anyhow, I personally prefer to soak and cook my own beans from dried rather than use cans. Yes, it takes a little longer, but it’s essentially no actual hands on time, is much less expensive, and I know the beans have been prepared to minimize any digestive gurgling. I prefer white navy or cannellini beans for baking. I find that they give a smoother batter than garbanzo beans, but that’s just my opinion. I have used black beans (and will continue to do so) for brownies for the color.
So, tweaker that I am, I took my previous incarnation of protein muffins and combined it with my love of baking with beans, to create this ridiculously high protein, high fiber, gluten free muffin recipe.
I’m not designating it as “blueberry” or “chocolate chip” or whatever kind of muffin, ’cause truth be told, you just go ahead and add in anything your little heart desires.