High Protein Vegan Banana Muffins

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Today's suggested meal:

High Protein Vegan Banana Muffins

– by Jean Fisher

Moist and delicious, these vegan muffins made with canned pinto beans and bananas are a meal in themselves.

Print out the recipe for High Protein Vegan Banana Muffins

Makes 12 muffins

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2 tablespoons ground flax seed
6 tablespoons water
1 can 15 oz. pinto beans
2 bananas
1 cup soy milk
1 cup sugar
1 1/2 cups flour
1 1/2 cups oatmeal
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1/2 cup chopped nuts

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From kitchen to table in 40 minutes.

Directions

In a large mixing bowl, dissolve ground flaxseed in water and beat until fluffy. Set aside.
Turn oven on to 350 degrees to preheat. Spray muffin tins with non-stick cooking spray.
Drain and rinse canned pinto beans and place in a blender. Add bananas and soy milk and blend until smoooth.
Pour contents of blender into mixing bowl with flaxseed and water. Add sugar and stir to blend.
Dump flour and oatmeal on top and sprinkle baking soda, cinnamon and cloves evenly over dry ingredients. Using a fork, mix baking soda and spices into oatmeal and flour and continue stirring until all ingredients are blended.
Using a 1/3 measuring cup fill muffin tins with batter. Place in hot oven.
Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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Nutritional information for High Protein Vegan Banana Muffins

Calories: 257.5
Calories from Fat: 44.5

% Daily Value*

Total Fat 5g	8%
Saturated Fat >1g	3%
Cholesterol 0mg	0%
Sodium 214mg	9%
Total Carbohydrates 48g	16%
Dietary Fiber 4.5g	19%
Sugars 20g	~
Protein 6.5g	13%

Vitamin A	1%	Iron	12%
Vitamin C	4%	Calcium	5%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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