Chocolate banana muffins with kidney beans

Ingredients for 1 servings:

• 1 can/n kidney beans, 255 g drained weight
• 3 bananas
• 50 g xylitol (sugar substitute)
• 3 tbsp baking cocoa
• 20 g coconut flour
• 40 g protein powder (soy protein powder)
• 2 eggs
• 1 packet of baking powder
• 1 tsp baking soda
• 1 pack of Bourbon vanilla flavoring
• some stevia
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

without fat, suitable for WW, approx. 2 SP per piece

Rinse the kidney beans and let them stand in water for about 10 minutes to prevent the bean flavor from coming through later. Then puree the kidney beans and bananas with a hand blender. In a separate bowl, beat the eggs and xylitol until light and fluffy. Add the bean mixture and mix well with a hand mixer. Sieve the cocoa powder, coconut flour, and finally the protein powder, baking powder, and baking soda and stir in. Add vanilla extract and stevia to taste. Stir in a pinch of salt. Pour the batter into 14-16 muffin tins and bake in the oven at 180°C for 20-25 minutes. Serve after cooling. Tip: Regular flour can be used instead of coconut flour or protein powder.