Vegan chocolate muffins made from beans (no flour)

Ingredients for 1 servings:

• 1 can white beans (drained weight approx. 240 g)
• 1 banana(s), ripe
• 80 g apple puree (alternatively 1/2 ripe banana)
• 100 g soy quark (quark alternative)
• 2 tbsp, crushed cocoa powder, slightly deoiled
• 1 ½ tsp cream of tartar baking powder
• 50 g caster sugar or brown cane sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

for 8 muffins

Preheat the oven to 180°C. Rinse the beans thoroughly with water and drain well (e.g., on a paper towel). Then puree them together with the bananas and applesauce. Gradually add the other ingredients and puree until the sugar has dissolved and the mixture forms a creamy mixture. Pour the batter into 8 muffin cups and bake at 180°C for about 35 minutes (test with a skewer if necessary). Be sure to rinse the beans, otherwise the muffins will taste “beany.” You can also use other beans, such as black beans. It’s a matter of taste. The consistency on the inside is more fluffy and creamy, not as “dry” as if baked with flour. Non-vegans can, of course, use “regular” quark.