High Protein Maple Almond Muffins
Gluten free and vegan
Carolina Jantac, MS, RD, LD
can of drained and rinsed Northern white beans
of Once Again Maple Almond Butter
of maple syrup
of baking powder
of baking soda
of rolled oats
Start by rinsing the beans and placing them in a food processor. Pulse until a paste forms, then add in all other ingredients and keep pulsing until a thick batter is formed.
Scoop batter onto greased mini-muffin pan.
Place muffins in an oven pre-heated to 350 degrees Fahrenheit for about thirty minutes. Remove them from the oven and let cool before serving.
This recipe makes 12 minimuffins to store in refrigerator or freeze for up to 2 months.
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