Colleen Ferreira is helping us kick off 2022 with these delicious Pinto Pineapple Muffins! She will be doing a video once per month all year, so be sure to check back soon for next month’s video.
What better way to celebrate National Bean Day than with muffins made with Colorado pinto beans?! Sound weird? Don’t knock it until you try it – they are amazing and you will fall in love with baking with beans! Tell us what you think in the comments below after you take your first bite.
Pinto Pineapple MuffinsCourse: Recipes, VideosCuisine: Bean CuisineDifficulty: Easy
The sweetness and crunch of the pineapple, along with the creaminess and fiber of the pinto beans, gives you an excuse to eat this muffin at any time of the day! With a punch of protein from the beans and eggs, we use this muffin as a “refuel” after the kid’s sports practice. Always keep a dozen in the freezer – you won’t regret having a healthy and delicious muffin in your back pocket.
- Wet Ingredients
1 cup cooked Colorado pinto beans
1 cup crushed pineapple in juice
1 stick butter, melted
1 tsp vanilla extract
½ cup pure maple syrup
- Dry Ingredients
2 cups flour
1 tsp salt
1 tsp cinnamon
2 tsp baking soda
- Optional Add-Ins
½ cup optional add ins: chocolate chips, toasted pecans or coconut, raisins, walnuts, dried cranberries
- Preheat oven to 350 degrees F.
- Blend cooked pinto beans with ¼ cup water until it becomes a paste. Spoon paste into a big bowl, where you will add the other wet ingredients. Whisk in the crushed pineapple and eggs. Add in melted butter, vanilla extract, and maple syrup.
- In a separate bowl, mix all the dry ingredients. Then, add dry ingredients to the pinto bean mixture. Slowly stir together until mixture just comes together.
- Gently stir in a half cup of add ins that you prefer.
- Spoon the batter into a greased muffin tin or muffin cups. Bake for about 25 minutes.
- For a special treat, top with icing or chocolate spread once the muffins have cooled!
- Refrigerate muffins or freeze after two days.