- 1 medium can (540 ml) red kidney beans*
- 125 ml (½ cup) water
- 250 ml (1 cup) mashed ripe banana (about 2 bananas)
- 250 ml (1 cup) whole wheat flour
- 5 ml (1 tsp) baking powder
- 2.5 ml (½ tsp) baking soda
- 80 ml (⅓ cup) non-hydrogenated margarine
- 125 ml (½ cup) brown sugar
- 45 ml (3 Tbsp) cocoa powder
- 5 ml (1 tsp) vanilla extract
- 2 large eggs
- 125 ml (½ cup) semisweet chocolate chips
- 2 medium bowls
- Hand blender
- Muffin tin
- Small bowl
- Large bowl
- Electric mixer
- Wooden spoon
*Making the bean paste
- Rinse and drain kidney beans in a sieve.
- Place beans in a medium bowl and mash using hand blender until creamy.
- Add 125 ml (½ cup) water for a smoother paste.
- Set aside 80 ml (⅓ cup) of bean paste. Freeze remaining bean paste for later use.
Making the muffins
- Preheat oven to 350°F (180°C) with rack in middle position.
- Lightly grease a muffin tin and dust with flour. Set aside.
- Place bananas in a small bowl and mash using a hand blender until smooth and creamy. Set aside.
- Stir flour, baking powder, and baking soda in a large bowl. Set aside.
- In a large bowl, cream margarine, brown sugar, cocoa, and vanilla for 3 minutes using an electric mixer.
- Add eggs one at a time, mixing on low speed until smooth.
- Add mashed bananas and bean paste and mix at low speed. Reserve.
- 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.
- Pour into muffin cups.
- Bake 20 minutes or until a toothpick inserted in centre of muffins comes out clean.
- Cool 10 minutes and serve alone or with milk.
- Leftover bean paste can be frozen and used in another recipe.
- A portion of the muffins can be frozen.