CANNELINI BEAN MUFFINS W. CINNAMON AND APPLE

MAKES: 10-12  /  TIME: 35 min

Granola topping:

⅓ cup pure oats

1 ½ tbsp coconut oil

1 tbsp maple syrup

1 tsp cinnamon

Muffins:

1 can cannelini beans, drained and rinsed

2 tbsp almond butter

2 tbsp maple syrup

1 tbsp coconut oil

1 small ripe banana

1 ½ tbsp milled linseed + 4 tbsp water

¾ cup almond milk, or prefered plant milk

¾ cup almond meal

¾ cup buckwheat flour

½ cup coconut sugar

1 tsp baking powder

1 tsp baking soda

½ tsp ground vanilla

2 tsp cinnamon

1 apple

Preheat oven to 200’c.

Mix the milled linseed and water and set aside.

Grease a muffin tin with a little coconut oil or line a baking tray with muffin cups.

Prepare muffin topping simply by combining the ingredients in a small bowl and set aside as well.

Core the apple, cut in half, slice and divide the slices in two and set aside.

Add beans, almond butter, maple syrup, coconut oil and banana to a food processor and mix on highest until smooth.

Add the linseed mixture which should be a sticky gel and the almond milk and process again until combined.

In a mixing bowl combine all the dry ingredients with a whisk.

Keep mixing whilst adding the wet mixture from the processor.

Divide mixture into muffin tray or cups, stick 3-4 pieces of apple into each muffin and top with the oat topping.

Place in middle of oven and bake for 17-20 min or until golden on top.