Blueberry Bean Muffins Servings: 24 (1 3/4oz each) Prep Time: 20 minutes Total Time: 45 minutes

  • Vegetarian
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    Blueberry Bean Muffins
    5 (100%) 1 vote[s]
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2 (15oz) cans Mrs. Grimes® Garbanzo Beans, rinsed, drained
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
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 ground allspice
1/2 teaspoon ground cloves
1 cup fresh blueberries
3/4 cup chopped pecans


Heat oven to 375°F. Spray 24 regular-size muffin cups with cooking spray or line with paper cups. In food processor or blender container, combine beans and milk. Cover; process 25 seconds or until smooth. Add sugar, butter, eggs and vanilla. Cover; process 20 seconds or until well blended.

In large bowl, mix all remaining ingredients except blueberries and pecans. Stir in bean mixture until all dry ingredients are moistened. Fold in blueberries. Spoon into muffin cups, filling nearly full. Sprinkle with pecans. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pans. Serve warm or cool. Store covered at room temperature up to 2 days, or for longer storage, freeze for up to 3 months.

Nutrition Facts: