The pureed black beans boost the fiber in this recipe without affecting flavor. You’ll be surprised how moist these gluten-free muffins turn out, and no one would guess that are made with beans.
Prep Time: 20 minutes
Serving Size: 1 muffin
15-ounce can black beans, rinsed and drained
¼ cup water
2 cups grated zucchini (about 1½ medium zucchini)
2 cups gluten-free baking mix (such as Pamela’s)
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
2 egg whites
½ cup Splenda Sugar Blend
3 tablespoons canola oil
1 teaspoon vanilla
1 teaspoon apple cider vinegar
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and these muffins can be gluten-free.
Note: If you don’t need to eat gluten-free, you can try making these muffins with a regular baking mix.
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