Blended white beans are the secret ingredient in these colorful, savory breakfast muffins, adding heft and creaminess to the batter. Chipotle chile powder gives the gluten-free crumb a smoky flavor, while jarred roasted red peppers and corn add texture and color. Give these zesty cornmeal muffins a little kick with a smear of jalapeño pepper jelly. Serve for brunch with a veggie hash, or make ahead and freeze for an on-the-go breakfast.
Tips
Be sure to check the doneness of these muffins with an instant-read thermometer, since a toothpick in the centers will come out clean before they are actually done. Baking to 195°F ensures a lighter muffin.
For more inspiration, check out our collection of favorite vegan muffin recipes!
Ingredients
- ½ cup unsweetened, unflavored plant-based milk
- 3 tablespoons flaxseed meal
- 1 cup brown rice flour
- ½ cup finely ground cornmeal
- 1½ teaspoons regular or sodium-free baking powder
- ½ teaspoon ground chipotle chile
- ½ teaspoon freshly ground black pepper
- ¼ teaspoons sea salt
- 1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
- ½ cup unsweetened applesauce
- ¾ cup fresh or canned corn kernels, rinsed and drained if canned
- ¾ cup chopped jarred roasted red peppers
- Jalapeño pepper jelly (optional)
Instructions
- Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups.
- In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a medium bowl stir together the next six ingredients (through salt).
- In a blender or food processor combine flaxseed mixture, beans, applesauce, ¼ cup of the corn kernels, and ¼ cup of the roasted peppers. Cover and blend until smooth. Add to flour mixture; stir until combined (batter will be thick). Fold in the remaining ½ cup corn and ¼ cup of the roasted peppers. Spoon batter evenly into prepared muffin cups. Sprinkle remaining ¼ cup roasted peppers on the tops.
- Bake 18 to 20 minutes or until an instant-read thermometer inserted in centers reads 195°F (see tip, recipe intro) or tops spring back when pressed. Serve with jalapeño jelly (if using).
Nutritional Information:
Per serving (1 muffin), 135 calories, 27 g carbohydrates, 4 g protein, 1 g total fat, 115 mg sodium, 4 g fiber, 7 g sugar
Note: Nutritional information is provided as an estimate only.
Delicious! Ate 2 for dinner.
This will be on repeat at my house. They sound so weird and it really works! I subbed chickpea flour because that is what I had on hand. Using an instant read thermometer to 195* was spot on, especially since you can’t tell by texture. One of these with my Jalecrano jelly is perfect!