What's For Dinner? High Protein Vegan Banana Muffins

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High Protein Vegan Banana Muffins

Makes 12 muffins

2 tablespoons ground flax seed
6 tablespoons water
1 can 15 oz. pinto beans
2 bananas
1 cup soy milk
1 cup sugar
1 1/2 cups flour
1 1/2 cups oatmeal
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1/2 cup chopped nuts

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Directions

In a large mixing bowl, dissolve ground flaxseed in water and beat until fluffy. Set aside.
Turn oven on to 350 degrees to preheat. Spray muffin tins with non-stick cooking spray.
Drain and rinse canned pinto beans and place in a blender. Add bananas and soy milk and blend until smoooth.
Pour contents of blender into mixing bowl with flaxseed and water. Add sugar and stir to blend.
Dump flour and oatmeal on top and sprinkle baking soda, cinnamon and cloves evenly over dry ingredients. Using a fork, mix baking soda and spices into oatmeal and flour and continue stirring until all ingredients are blended.
Using a 1/3 measuring cup fill muffin tins with batter. Place in hot oven.
Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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High Protein Vegan Banana Muffins

Nutritional information for
High Protein Vegan Banana Muffins
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