Kidney bean pumpkin chocolate chip muffins!

Yes you read that right, kidney beans! Turned into a delicious muffin! I’m a huge fan of sneaking in extra nutrients into unsuspecting foods, so long as they still taste good! Kidney beans are high in folate, b6, iron, mg, copper, vit k, insoluble fiber and resistant fiber, the essential trace mineral molybdenum and not to forget a decent amount of plant protein! I’m Also a fan of fermenting batters for baked goods with sourdough starter! Helps to reduce phytic acid, unlocks nutrients for us to absorb easier! And also works as a preservative making your baked goods stay fresh longer! These are refined sugar free, sweetened with maple syrup and dates! They are just sweet enough in my opinion, but if you like things on the sweet side feel free to add more maple syrup or coconut sugar. If you’ve tried bean based recipes before you may have been turned off by the dense texture, while the texture of these is not quite the same as fluffy white flour, they are far from dense! Makes 12 muffins Macros: 6P 20C 4F 4 gm fiber each! 131 cal

• 1 can kidney beans

• 115 gm pumpkin purée

• 2 eggs

• 5 dates, mine weighed 39 gms

• 17 gms or 2 tbls mellow white miso paste

• 70 gm maple syrup

• 20 gm coconut oil (melted)

• ¼ tsp salt

• 2 tsp cinnamon

• ¼ - ½ tsp cloves depending on taste

• ¼ tsp nutmeg

• 1 tsp vanilla extract or paste

• 65 gm einkorn flour or all purpose flour of choice! Oat flour should also work!

• 28 gm powdered peanut butter, like Pbfit

• 1 tsp baking powder

• ½ tsp baking soda

• 50 gm mini chocolate chips (I love Thrive market 55%cacao no sugar added)

• Also added a small chunk of good quality chocolate to the top of each (not included in macros)

• 1 tbls of sourdough starter if you want to ferment overnight! Also hold on adding chocolate chips and baking powder/soda till the morning!

1. Preheat oven to 350f if not fermenting. Add all ingredients through vanilla to a food processor or blender. If fermenting also add your active sourdough starter (you can use discard that’s not too active but I would recommend holding the eggs till morning to be on the safe side! An active starter will keep any bad bacteria at bay!) blend until smooth, just little bits of dates, no large chunks.

2. Scoop contents into bowl and fold in flour, powdered peanut butter, chocolate chips and baking soda/powder, if fermenting just add flour and PB.

3. Fermenting: cover bowl and let sit overnight at room temperature. In the morning you should see a lighter slightly fluffy batter. Then preheat oven to 350, add in baking powder/soda and chocolate chips.

Line a 12 cup muffin pan with paper muffin liners. Then using a cookie scoop divide batter evenly amongst cups, top with an extra chocolate chunk if desired, although highly recommended! ☺️ bake for 25 min or until toothpick comes out clean, also will have a little bounce to the tops when pressed slightly. Allow to cool if you can wait! The muffin liners will stick less when they’re cool! Enjoy!