Blueberry Bean Muffins or Bread

1. Heat oven to 375°F and spray a regular muffin tin with cooking spray or line with muffin liners. Melt coconut oil and set aside to cool.
2. In a food processor or blender, combine beans and milk. Process until smooth. Add coconut sugar, coconut oil, eggs, and vanilla. Process for 30 seconds or until well blended.
3. In a large bowl, combine the remaining ingredients except for the pecans and blueberries. Add the wet ingredients and stir well. Fold in blueberries and pecans, being careful not to overmix.
4. Spoon evenly into 16 muffins cups. Bake 20 minutes or until toothpick inserted in the center comes out clean.

Note: For bread: Spoon batter into a greased loaf pan and cook at 350°F for approximately 45-50 minutes until done in center.