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Raisin Bean Muffins

Raisins and Pinto Bean Muffins

These high-fiber, low-cholesterol raisins and pinto beans muffins are moist, flavorful, and packed with protein.
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Course Appetizers, Bean dishes, Desserts, Kid-Friendly Dishes, Snacks
Cuisine American, Vegetarian
Servings 12 muffins


  • 1 cup cooked pinto beans, or 1 cup canned rinsed and drained
  • ¾ cup milk
  • 2 egg whites
  • ¼ cup vegetable oil
  • ½ cup firmly packed brown sugar
  • cups all-purpose flour (or ¾ cup whole wheat flour plus ¾ cup all-purpose flour)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ cup raisins


  • Preheat the oven to 400°F. Line a 12-cup muffin tin with papers, or smear the cups with butter or vegetable oil.
  • In a blender or food processor, puree the beans with the milk until smooth; transfer to a large bowl.
  • Beat in the egg whites, oil, and brown sugar until well combined.
  • In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and raisins.
  • Using a rubber spatula, fold the flour mixture into the bean and egg mixture, mixing just until all the dry ingredients are moistened.
  • Spoon the batter into the muffin cups.
  • Bake for 15 to 18 minutes, or until golden brown. A skewer inserted into the centers should come out clean.


— US Dry Bean Council
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