Desserts à la Mariane

I love cinnamon and ginger. Especially when combined together. These spices make me think of all things related to winter holidays. And since we are coming up on the holiday season, I thought this would be the perfect recipe to share. I hope you enjoy.

Muffin Ingredients:

• 1 cup unsweetened applesauce
• 1 cup teff flour
• 2 cups almond flour
• 1-14oz (398mL) can navy beans (about 1 3/4 cups)
• 1 cup coconut sugar
• 1/3 cup maple syrup
• 1 cup pecans
• 1 cup egg whites
• 3 tsp ginger
• 1 tbsp cinnamon

Muffin Directions:

Begin by putting the navy beans into a strainer and rinsing them very well. Once rinsed, transfer them to the bowl of your food processor.

Next, add the remaining ingredients to the bowl of your food processor and process until very smooth.

Grease two 12-muffin capacity muffin tins with coconut oil. Using an ice cream scoop or spoon, scoop batter into the muffin cups filling them almost to the top (batter makes about 16 muffins).

Bake in preheated 350 degree Fahrenheit oven for 35 to 40 minutes or until tops are cracked, lightly browned, and a toothpick inserted into the center of a muffin comes out clean.

Let cool on counter for 10-20 minutes and then either enjoy warm or transfer to the fridge to cool.

Store leftovers in the fridge.

Enjoy.