*Gluten Free, Refined Sugar Free, Dairy Free (omit icing)
- 1 x 400g can butter beans (or cannellini or other canned white beans), rinsed well and drained.
- ½ cup (125g) 100% pure peanut butter (Or you can use any nut or seed butter)
- 2 medium ripe bananas (about 170g)
- ½ cup (60g) protein powder (I used pea protein but you can use whatever you like)
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 2 tsp (10 mL) vanilla
- ¼ cup (50g) Natvia (or preferred natural sweetener)
- 1 egg, gently beaten
- 50g walnut pieces plus whole walnuts to garnish if desired
- Preheat oven to 180C
- In a food processor, or hand mixer and bowl blend beans, peanut butter and banana until the beans are well broken down and combined with the other ingredients. (TM 10 sec / speed 6 )
- Add the protein powder, cinnamon and baking powder to the wet mixture and blend/pulse a few times (TM – 2 secs/Turbo, repeat) before adding: vanilla, Natvia/sweetener and egg, Blend together once again until combined. (TM – 10 secs / speed 5) – Be careful not to over mix!
- Gently fold in the walnuts. (TM – 5 secs / speed 4)
- Using an ice cream scoop, portion out the batter into a silicone muffin tray (lightly sprayed with olive or coconut oil spray to be safe) filling almost full.
- Bake for approximately 25-30 minutes or until muffins have risen and firmed on top.
- Allow muffins to cool for 10 minutes before removing from tray.
- If you wish to add the *Angelic Cream Cheese icing (recipe to follow) allow your muffins to cool completely first.
- Divide your icing among your cooled muffins (you can use a piping bag or just dollop using a spoon) and top each one with a whole walnut or garnish of your choice
Makes about 12 muffins
Angelic Cream Cheese Icing
- ⅓ cup (50g) Natvia Icing Mix
- 180g European-Style cottage cheese at room temperature (Not the kind that comes in a tub! I use Brancourt’s brand from Costco)
- 1 tbsp extra virgin coconut oil (you also use coconut cream but it will not set as firm)
- 2 tbsp lemon juice
- Place the icing mix and cottage cheese into your food processor and blend on a medium speed until smooth. (TM – 10 Sec / Speed 5)
- Add the coconut oil and lemon juice. Process further until a smooth and silky consistency is achieved – a good 20-30 seconds in a high speed food processor mix should do it. (TM – 10 Sec / Speed 8, scrape down and repeat.)
- Spread or pipe onto top of muffins and garnish with a raspberry or fruit/nut of choice.