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Georgia Department of Agriculture

Peanut Butter Black Bean Muffins

Peanut Butter Black Bean Muffins


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Prep: 30 minutes
Cook: 18 minutes
Yields: 24 muffins
Serving Size: 3 small muffins



1 (15 oz.) can of black beans, drained and rinsed
1 cup rolled oats, uncooked
3/4 cup creamy peanut butter
2/3 cup egg substitute, such as Egg Beaters brand
1/2 cup celery, finely diced
1/2 cup sweet onion, finely diced
1 Tbsp. hot sauce, such as Smoked Chipotle Tabasco sauce
Pepper Jack cheese, shredded
Plain Greek yogurt and green onions to garnish




Mix the first seven ingredients together to form a batter-like mixture with some texture left. In a small muffin pan, prepared with cooking spray, fill the cups 2/3 of the way full and bake at 350 degrees F. for 18 minutes, rotating once to allow even cooking. Remove and top each muffin with one tablespoon of shredded cheese. Bake for an additional two minutes. Remove and cool before removing from the muffin pan. Serve with a small dollop of Greek yogurt and green onions on top as a garnish.

Recipe Note: This makes a nice high protein bread substitute.

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