Blueberry Bean Muffins or Bread

Prep time

10 Min(s)

Total time

30 Min(s)


16 muffins

This blueberry bean muffin recipe is a quick and delicious snack or brunch idea, and a healthy alternative to traditional recipes. Serve these nutrient-rich muffins hot from the oven.


1/4 cup coconut oil, melted and cooled
2 (15.5 ounce) cans garbanzo beans, rinsed and drained
1/3 cup almond milk
1 cup coconut sugar
3 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ground cloves
3/4 cup frozen wild blueberries
3/4 cup chopped pecans

Featured Bean

Cooking Instructions

  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.

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