This post may contain affiliate links, which means I'll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
These black bean and cheese muffins might sound a little weird but they’re seriously SO good!
I’m currently on the hunt to figure out some solid recipes that are higher protein for my little guy who doesn’t seem to be a huge fan of meat or eggs. We had a can of beans in the pantry and this experiment came to mind. Tbh, I don’t know how they work, but they do and they’re good!!
BABY LED WEANING
This would be a great recipe to serve babies starting at 6 months, once they’ve been safely introduced to the allergens in the muffins. For younger babies, typically it’s best to serve bigger pieces since those are easier for them to hold. Once they develop the pincer grasp (pointer and thumb pinching together), then you can start to give them smaller pieces.
That said, this recipe is cheesy, and globs of cheese can be a choking hazard for super little ones. Look into it and see what you feel comfortable with, this recipe would work well with less cheese or with the cheese omitted!
For information on how to safely serve foods to babies depending on their age (plus so much more), I recommend Solid Starts. The app is free and has tons of information!
ALLERGENS
This recipe has eggs and dairy. For the dairy it has cheese and milk, if your little can’t have dairy feel free to swap in a non-dairy milk and non-dairy cheese. It should work just fine with an egg replacer, this one available online at Target.
STORAGE
I stored these in the fridge for 4 days, then transferred to the freezer. So far, I’ve only tried reheating from frozen via the microwave, and did 2 for 45 seconds (that’s how I would reheat from fridge as well just less time). Worked just fine but lost a little bit of the structure. Might work better to do in the toaster oven! Still worked, just deflated a little 🙂
SUBSTITUTES & ADD INS
I believe any beans should sub in! Same for any cheese and seasonings. I think next time I’ll add in some chopped veggies (will update!)
TOOLS USED/RECOMMENDED
Mixing bowl
Mini muffin tin – this is the one we have. I love it because you don’t need to use liners with it and it washes really easily!
Blender/food processor
More easy and delicious recipes for your little one found here!
Black Bean and Cheese Muffins
Ingredients
- 1 15 oz can of black beans drained and rinsed
- 2 eggs
- 1/4 cup milk of choice
- 2 tbsp neutral oil
- 1 cup cheese of choice we used mozzarella
- 1 tsp baking powder
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C)
- Grease a mini muffin tin or line it with paper liners
- In a blender or food processor, combine the black beans, eggs, milk, and oil. Blend until smooth.
- Transfer the blended mixture to a mixing bowl.
- Stir in the grated cheese, baking powder, garlic powder, onion powder, and Italian seasonings. Mix until well combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full (it’s a liquidy batter so be careful!0
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and golden brown on top.
- Allow the muffins to cool in the tin for a few minutes.
- Serve and enjoy!
I hope you give these funky muffins a try and your little one loves them. Thanks for reading!!
