*Gluten Free, Refined Sugar Free, Dairy Free (omit icing)
 
 Ingredients:
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
 
 
Method:
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
Enjoy!!
 
Makes about 12 muffins
 
 
 
Angelic Cream Cheese Icing
Ingredients:
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
 
Method:
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.