Flourless Bean Muffins (Sweet Version) - cooking recipe

Ingredients

2 (15 ounce) cans white kidney beans
2 cups egg whites
1/2 cup canned pumpkin
1/4 cup unpacked brown sugar
1 tablespoon vegetable oil
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
cooking spray

Preparation

Preheat oven to 350\u00b0F.
Rinse and drain beans thoroughly. (You can use pinto, red kidney, or white kidney beans- they offer the right \"sweetness\" to the muffin, and they aren't silky smooth like butter or navy beans); add to food processor.
Add all other ingredients to food processor.
Blend until smooth, batter will be runny.
Portion into muffin pan sprayed with cooking spray. (Can use paper-lined muffin pan as well).
Bake for 30 minutes.
Additions/Substitutions: use applesauce instead of pumpkin; make savory by omitting sugar and spices, adding pureed squash, add chopped spinach, add shredded cheese (or nutritional yeast) and herbs; flour could be added, up to 1 cup (half regular, half whole wheat); for texture, cooked quinoa or oats could be added to the batter.
These do freeze well. I put two in a baggie, and I put the lot of baggies in a zipper-sealed bag in the freezer. Pop them in the microwave for a few seconds and you're good to go!