1 can white beans, drained and rinsed well
3 eggs
1/2 C splenda
1/4 C sf flavored syrup or sf pancake syrup
2 T SmartBeat or Canola oil
1 T cinnamon
1 tsp vanilla extract
1 tsp baking powder

Preheat oven to 350. Mix everything in a blender or food processor (you could use a hand mixer but texture might be lumpier). Add to muffin pans sprayed with cooking spray. Bake about 30-40 min or until firm and a toothpick comes out clean. It's hard to over cook these things!

Makes 6 jumbo muffins or more smaller. They have about 125 calories a piece if using SmartBeat, canola oil will up the calories a little.

I just made mine plain and they were really tasty but you could use these flavorings as well:
-1 or 2 T bannana extract with 2 T walnuts
-2T maple extract with 2 T pecans
-P2--zest of one lemon, 2 T lemon juice, 1/2 C blueberries (reduce sf syrup by 2T if you do this one)

(adapted from another SBD board)

Another recipe I can't wait to try. I am going to add chopped pecans and sf maple syrup to mine...mmm. THANKS!!!

I've never seen this recipe before has anyone tried this?

How do the beans effect the texture? This sounds like an intriguing recipe....

Just like the mock cornbread the beans are invisible in this recipe

I think those are going to be my new AM Snack! I added to peapod!

There cooling! They look like real muffins I subbed 2 heaping TSP (ballpark 2 T) of PB for the oil b/c I didn't have any and PB has nutrition

The recipe made 6.5 (I used a rammekin) Jumbo muffins
They were really good! i did sub the PB for the oil and next time I will add nutmeg and ginger
The texture was like moist slightly underdone muffins

Ok I am curious from those who have made these & if you had any problems. I made them today & followed the instructions to the letter except, I wanted a lemon-poppyseed flavor so I used 2 Tbsp lemon juice & reduced the flavored syrup to 2Tbsp as directed and added approx 2 tsp poppyseeds. Then I poured them into muffin tins sprayed with Pam. When I went to remove them, even after loosening with a knife, I only got muffin tops Did this happen to anyone else? I am a bit bummed. Also mine tasted good but were kinda dry in texture and I baked them the min time of 30 mins.

Sue

I'm thinking with the juice it might have been too viscous

yes, the acid in the juice, even a little bit, would throw off the baking powder...Maybe add some SF Lemon Jello powder?

I think rather than using lemon juice, lemon extract may work better. Also, try adding in maybe 2 Tbsp. of nonfat yogurt to make them moister, too.

I hope this helps!

Lemon zest would probably be best and most concentrated in flavour!

If I have white beans going to try another batch in the AM with Smart balance
I might try it with black beans if i don't

KO, did you try them with black beans? I'm thinking of making these with black, but guessing it might be smart to add a little cocoa powder to them? I'm torn, wondering what you came up with.