Today March Muffin Madness (MMM) brings you a flourless muffin recipe! Longtime readers know that I love flourless recipes. Plus, we have our wonderful daily prize and our overall/grand prize offering today as well. Be sure to enter all via Rafflecopter and/or by simply leaving a comment on the participating blog posts.
White Chocolate Chip Chocolate Black Bean Muffins from Auntie Bethany
Our muffin recipe today is White Chocolate Chip Chocolate Black Bean Muffins from Auntie Bethany: The Best Gluten-Free Recipes.
I love everything about these muffins, especially the fact that Bethany says that you let your food processor do the work for you! She describes these muffins as “moist, flavorful, healthy and simple to make.”
Bethany has several other muffin recipes that you will be sure to enjoy as well:
~ Applesauce Chocolate Chip Muffins,
~ The Best Gluten-Free Banana Muffins,
~ Chocolate Banana Muffins, and
~ Pumpkin Chocolate Chip Muffins.
Another recipe of Bethany’s that you’ll want to check out is her Texas Sheet Cake (which is also egg free), after dinner, of course. Perhaps a dinner that includes her Homemade Gluten-Free Creamy Mac and Cheese and The Easiest Gluten-Free Breadsticks. I’m all about sharing terrific gluten-free breadstick recipes —and other bread recipes for that matter —and Bethany’s breadsticks really are easy and yummy!
Don’t forget to scroll down to check out today’s daily prize and make sure you’re entered in the drawing for the overall/grand prize giveaway before you head over to get Bethany’s delicious White Chocolate Chip Chocolate Black Bean Muffins recipe.
Today’s Daily Giveaway
~ Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts (signed and personalized copy, 1 winner)
This cookbook is Colette Martin’s first cookbook and she’s graciously offering one copy for MMM. You might know Colette from her blog Learning to Eat Allergy Free. As the title indicates, this cookbook is aimed at those who deal with multiple allergies. Colette’s son has multiple food allergies and eosinophilic esophagitis (EE). This cookbook, “a crash course” as it’s subtitled, is the one she wished she had had when her son was first diagnosed. Readers have given this book high marks for its detailed guidance and tips on baking successfully without these allergens. This coverage actually makes up the first third of the book. The remainder of her cookbook is devoted to recipes like English Muffins, Coffee Cake with Streusel Topping, and Chocolate Croissants—recipes which make folks with multiple food intolerances/allergies very happy! In the spirit of the muffin side of MMM, Colette also shared this photo of her beautiful Blueberry Muffins, another recipe in this cookbook. (Note: I’ll be sharing Colette’s second cookbook, The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, later in MMM.)
~ Spectrum Essential Organic Ground Flaxseed (2 winners)
A go-to egg substitute is a flax gel egg, also called a flax slurry (which is simply a mix of 1 tablespoon ground flaxseed and 3 tablespoons of warm water, stirred, and then allowed to “gel” before adding to recipe). I just used flax gel eggs last week to make Pumpkin Butter Pecan Chocolate Chip Bars. They worked well! Flax gel eggs usually do work really well in recipes that call for one or two eggs, not all recipes but most. Some egg substitutes work better in different types of recipes. (Colette addresses that fact in her cookbook.) You can buy whole flaxseed and grind it to create your own ground flaxseed, “flaxmeal,” if you like, but I do prefer the convenience of having ground flaxseed on hand. I store mine in the refrigerator, as recommended.a Rafflecopter giveaway
Grand Prize Giveaway (1 winner for each)
Be sure to enter the overall/grand prize giveaway at the bottom of this post and come back tomorrow for another terrific gluten-free muffin recipe and another daily giveaway. Remember that commenting on every post during the MMM event gives you additional entries into the grand prize drawing, which includes:
1/2 gallon Hidden Springs Vermont organic maple syrup,
USA Bakeware 12-cup muffin pan,
Kettle & Fire bone broth (thanks to the folks at Kettle & Fire!),
5-lb bag of Honeyville almond flour,
Paderno World Cuisine vegetable slicer/spiralizer,
Blendtec Designer 625 with Wildside+ jar and Twister jar—this is our grand prize! It’s sponsored by the generous folks at Blendtec. The winner even gets to choose the color of their high-speed blender/all-in-one appliance
You can see the up-to-date listing of daily prizes and the complete lineup of bloggers and recipes in the kickoff post here.a Rafflecopter giveaway
I’d love to win the ground flaxseed — love to add it to all kinds of things!
These look great! I don’t know why I don’t use chocolate in muffins more often and the black beans is a great idea. Off to see the recipe and leave a comment there.
This looks yummy, and thank you for the introduction, Shirley! I wonder if it works with coconut or maple sugar, too? I’ll leave a comment there.
Michelle P says
I can never have enough flax seed!!
Cindy W. says
I would like to try this recipe.
As always -thanks for the chance to win!
I love flourless recipes too. I tried a flax egg recently and it didn’t turn out so well.
Carly Williams says
The Applesauce Chocolate Chip Muffins sound delicious!
Carole Hegg says
INTERESTING RECIPE. I NEED TO FIND DAIRY FREE WHITE CHIPS FOR DAIRY FREE.
The muffins sound delicious, will have to try making soon
Janis S says
I am out of flax seed, would love to win some!
I would love the almond flour
The allergen free cook book sounds great, between me and my kids we have to make food that is “free” of a lot of things.
Suzanne R says
I made these yesterday & they were delicious. Very moist. Even better on day 2. (I used dark chocolate instead of the white chocolate because that’s what I had.)
allergy free eating is for me…thanks for this book
Cheryl B says
Anything chocolate catches my eye.