Double Chocolate Banana Muffins

Directions

*Making the bean paste

1. Rinse and drain kidney beans in a sieve.
2. Place beans in a medium bowl and mash using hand blender until creamy.
3. Add 125 ml (½ cup) water for a smoother paste.
4. Set aside 80 ml (⅓ cup) of bean paste. Freeze remaining bean paste for later use.

Making the muffins

1. Preheat oven to 350°F (180°C) with rack in middle position.
2. Lightly grease a muffin tin and dust with flour. Set aside.
3. Place bananas in a small bowl and mash using a hand blender until smooth and creamy. Set aside.
4. Stir flour, baking powder, and baking soda in a large bowl. Set aside.
5. In a large bowl, cream margarine, brown sugar, cocoa, and vanilla for 3 minutes using an electric mixer.
6. Add eggs one at a time, mixing on low speed until smooth.
7. Add mashed bananas and bean paste and mix at low speed. Reserve.
8. Make a well in centre of dry ingredients and add wet ingredients and chocolate chips. Stir gently using a wooden spoon until smooth. Do not over stir.
9. Pour into muffin cups.
10. Bake 20 minutes or until a toothpick inserted in centre of muffins comes out clean.
11. Cool 10 minutes and serve alone or with milk.

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