Snack

Poppy Seed bean Muffins ( Gluten Free) is for Snack.

Poppy Seed bean Muffins ( Gluten Free) takes 5 minutes to prepare.

Poppy Seed bean Muffins ( Gluten Free) takes 25 minutes to cook.

Poppy Seed bean Muffins ( Gluten Free) makes 8 servings.

The ingredients for Poppy Seed bean Muffins ( Gluten Free) are:

BEAN MUFFINS--[recipelover's version- these are really great and make a filling breakfast with a HB egg & V8 or cottage cheese w/fruit]
1 can Great Northern or Cannelini beans, drained, rinsed well, drained
4 large eggs (I now use one whole egg and 4 egg whites for less cholesterol) [I mayself may redure the amount of eggs to 3 next time]
1 tsp. baking powder
1tbsp poppy seeds [I may add a little bit more next time]
1 tsp. vanilla or other extracts
2 T. olive oil [I used canola]
3/4 c. Splenda
(my new addition: 1/4 c. flaxmeal/ground flaxseed or 1/4 c. almond meal/flour)
combine beans & eggs in blender til smooth (no bean chunks); then add rest of ingredients & blend again. Pour into muffin pan (I got about 8 muffins). You can add sprinkled cinnamon/Splenda over top, but I don't think you need to if the spices are in batter. I baked them @ 350 abt 25-30 min (til toothpick inserted comes out very clean). The original recipe said 400, but I forgot & used 350. It worked out well anyway.I have found our favorite addition to any of the bean muffin or brownie recipes to make them less moist and they even hold together better when I don't use real eggs. It also makes them even more nutritious, but you need to count it toward your nut treat for the day. But it is still a Phase 1 addition. Note: 1/4 cup = 4 T. (divide the amount by the number of muffins you make to find out just how much is in each muffin for the alottment) I think that the small amount in each muffin is minimal.

Here is how you make Poppy Seed bean Muffins ( Gluten Free):

combine beans & eggs in blender til smooth (no bean chunks); then add rest of ingredients & blend again. Pour into muffin pan (I got about 8 muffins). You can add sprinkled cinnamon/Splenda over top, but I don't think you need to if the spices are in batter. I baked them @ 350 abt 25-30 min (til toothpick inserted comes out very clean). The original recipe said 400, but I forgot & used 350. It worked out well anyway.I have found our favorite addition to any of the bean muffin or brownie recipes to make them less moist and they even hold together better when I don't use real eggs. It also makes them even more nutritious, but you need to count it toward your nut treat for the day. But it is still a Phase 1 addition. Note: 1/4 cup = 4 T. (divide the amount by the number of muffins you make to find out just how much is in each muffin for the alottment) I think that the small amount in each muffin is minimal.mine made 8 Number of Servings: 8Recipe submitted by SparkPeople user RHALES199.

The nutritional information for Poppy Seed bean Muffins ( Gluten Free) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 127.0

• Total Fat: 6.6 g
• Cholesterol: 106.2 mg
• Sodium: 198.0 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 3.2 g
• Protein: 7.0 g