Peanut Butter Black Bean Muffins

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Peanut Butter Black Bean Muffins

Peanut Butter Black Bean Muffins

Servings 24 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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