Looking for a healthy and surprisingly delicious breakfast or snack option? Look no further than these incredibly easy black bean muffins! Packed with protein and fiber, these muffins are a guilt-free indulgence that will keep you feeling full and energized throughout the morning. Forget complicated recipes and lengthy prep times; these muffins utilize simple pantry staples and a clever shortcut to create a surprisingly moist and flavorful treat. They're subtly sweet, naturally savory, and perfect for meal prepping. The best part? They're surprisingly versatile – enjoy them plain, topped with your favorite yogurt, or even crumbled into a salad for added texture and nutrition.
This recipe cleverly uses pancake mix as a base, cutting down significantly on prep time without sacrificing taste. Ready to whip up a batch of these protein-packed powerhouses? Let's dive into the simple, step-by-step instructions!
Tools Needed
- Microwave
- Whisk
- Bowl
- Cupcake mold (5.4cm diameter, 4cm height)
- Baking tray
- Toothpick
Ingredients
- Pancake mix
- Black beans
- Beef
- Salt
- Butter (Yuen butter recommended)
- Milk
- Brown sugar (white sugar or granulated sugar can be substituted)
- Eggs (large or medium)
Step-by-Step Instructions
Step 1. Prepare the Wet Ingredients and Combine
- Melt the butter in the microwave at 600W for 30 seconds. Mix well to ensure it's completely melted.
- Crack eggs into a bowl and beat lightly with a whisk.
- Add sugar and mix quickly to prevent lumpiness.
- Add melted butter and mix well.
- Add milk and mix well.
Step 2. Make the Batter and Fill the Molds
- Add pancake mix; gently mix to avoid flour flying everywhere.
- Add about 2/3 of the black beans to the batter and mix.
- Spoon the batter into cupcake molds, leaving about 1/3 of the molds empty.
- Top with the remaining black beans, pressing gently into the batter.
Step 3. Bake and Cool
- Preheat oven to 180 degrees.
- Bake in a preheated oven at 180° for 20 minutes. Check for doneness with a toothpick – it should come out clean.
Step 4. Optional: Enhance Moistness
- Let cool, optionally wrap in plastic wrap and leave overnight for extra moistness.
Tips
- Make sure to drain the black bean broth before using the black beans.
- If using plain flour instead of pancake mix, add about 1 teaspoon of baking powder per 100g of flour and 60-70g of sugar.
- Yuen butter adds a sweet and sour flavor; unsalted butter can also be used.
- Wrapping the cooled muffins in plastic wrap overnight will make them moister.
Nutrition
- N/A
FAQs
1. Can I use a different type of pancake mix?
Yes! Buttermilk, whole wheat, or even gluten-free pancake mixes will work. The flavor might vary slightly.
2. How long do these muffins stay fresh?
Stored in an airtight container at room temperature, they'll stay fresh for 2-3 days. They also freeze well!
These black bean muffins are a fantastic way to sneak extra veggies and protein into your diet without compromising on taste. Their ease of preparation makes them perfect for busy mornings or quick snacks. Enjoy your delicious and nutritious muffins!