- 1 can navy beans (or any white beans)
- 1/2 cup- 3/4 cup pumpkin purée
- 1/4 cup honey
- 2 teaspoons vanilla
- 1/2 cup oats
- 1/4 cup almond butter
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Can we just talk about the weather here for a second? What is happening? It’s been like 90 degrees in Ottawa…where is the cool Fall breeze? The changing leaves? The crisp Fall air? I’m dying over here people! But it’s fine….because I’m been amping up for Fall with these delicious pumpkin muffins. As you can probably tell, based on all of my muffin recipes, most of my diet consists of some kind of muffin. I’m going through a muffin phase. Lucky for you, I’m sharing the best of the best and this navy bean pumpkin muffin is the best and the healthiest muffin you’ll eat all Fall. So turn your oven to 350ºF and let’s get started!
I love this recipe and I love my food processor because it makes my life so easy. Start by really rinsing off the navy beans in a colander and then literally pile on the rest of the ingredients. Note: you could chop up some dates instead of using honey…I’ve done this and it’s just as delicious.
Blend, blend, blend, blend. It should be smooth and very wet.
Scoop the batter into a muffin tin. This recipe makes about 9 medium sized muffins.
Put them in the oven for about 20 minutes, and then let them cool before storing them in the fridge (they take on this amazing fudge texture).
Voilà! So simple, so healthy, so delicious. You’re welcome.