Dry beans are a protein-filled ingredient for these treats

Edible beans are a healthy way to add protein to a variety of meals and snacks. And muffins are an easy way to do that.

These chocolate chip bean muffins include
These chocolate chip bean muffins include dry edible beans as a protein-filled ingredients
Contributed / NDSU Extension
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Edible beans are a healthy way to add protein to a variety of meals and snacks. And muffins and brownies are an easy way to do that.

Students at a Michigan school have been big proponents of adding dry edible beans to school lunches , and this recipe for Zoe's Harvest Protein Muffins was developed there.

The recipes for the other sweet treats are courtesy of North Dakota State University Extension.

Zoe's Harvest Protein Muffins

Yields 22 muffins
Prep time: 30 minutes

44 ounces cooked whole navy beans
1/3 cup milk
1/2 cup granulated white sugar
1/2 cup brown sugar
3 tablespoons pumpkin (or sweet potato) puree
3 eggs
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon cloves
1 1/2 cups peeled, diced apples
1 cup shredded sweet potato


1. Preheat oven to 375F. Line 22 muffin tins with paper liners. Spray lightly with cooking spray.

2. Combine the beans and milk in a food processor until smooth.

3. Add sugars, pumpkin, eggs and vanilla. Cover and process until well combined.

4. In a large mixing bowl, whisk together all remaining ingredients except apples and sweet potato. Stir in bean mixture until all dry ingredients are moist.

5. Fold in apples and sweet potatoes. Fill paper-lined muffins cups until 3/4 full. (For extra crunch, sprinkle with apple crisp topping.)

6. Bake 20-22 minutes or until toothpick comes out clean.

7. Remove from pan and cool on a wire rack. Serve warm or room temperature.

Black Bean Brownies

Makes 16 servings.


1 (15.5-oz.) can black beans
3 eggs
3 Tbsp. vegetable oil
¼ c. cocoa powder
1 pinch salt
1 tsp. vanilla extract
¾ c. white sugar
1 tsp. instant coffee (optional)
½ c. semisweet chocolate chips

Preheat oven to 350 F. Lightly grease an 8- by 8-inch baking dish. Combine all ingredients except chocolate chips in a blender; blend until smooth; pour mixture into prepared baking dish. Sprinkle with chocolate chips. Bake in preheated oven until top is dry and sides start to pull away from the baking dish; about 30 minutes.

Per serving: 140 calories, 6 grams fat, 3 grams protein, 20 grams carbohydrate and 105 milligrams sodium

2 (15.5-oz.) cans Great Northern beans, drained and rinsed

Chocolate Chip Bean Muffins

Makes 16 servings.

2 (15.5-oz.) cans Great Northern beans, drained and rinsed
1/3 cup low-fat milk
1 cup sugar
1/4 cup margarine or butter
3 eggs
3 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips

Combine beans and milk in a food processor or blender until smooth. Mix sugar and margarine or butter in a large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended. Mix in flours, baking soda and salt. Add in chocolate chips. Spoon mixture into 16 greased or paper-lined muffin tins about half full. Bake at 375 F for 20 to 25 minutes. Cool on wire racks.

Per serving: 240 calories, 7 grams fat, 6 grams protein, 37 grams carbohydrate, 5 grams fiber and 115 milligrams sodium


Read more dry edible bean stories:
About 80% of the dark red kidney beans that were shipped from the Port of Duluth-Superior were grown by farmers in Minnesota, and the remainder by Wisconsin farmers, said Charles Wachsmuth, Chippewa Valley Bean sales and marketing vice president.
The U.S. Dry Bean Council, which includes members from North Dakota and Minnesota, have worked for years to increase the commodity’s presence in U.S. Agriculture Department food programs, such as school lunches, and now they’re getting support from an unexpected proponent –- a high school Culinary and Catering Management class.
Year in and year out, Dexter Cronquist plants several hundred acres of either black or pinto beans, along with wheat, corn, soybeans and sugarbeets.
About 55,000 acres -- or 8% of American Crystal Sugarbeet Co’s acreage -- was damaged significantly during the week of June 12-19, said Brian Ingulsrud, the company’s vice president, agriculture.
Pinto and navy bean prices in North Dakota and Minnesota were $0.44 to $0.48 per pound on June 27, Black beans, meanwhile, were fetching $0.45 per pound, said Randy Martinson, owner of Martinson Ag Risk Management in Fargo, North Dakota.
Kelly Leo accepted a position as Williams County agriculture and natural resources Extension agent in Williston in 2020, a year after her daughter, Devan Leo, joined the McKenzie County Extension team in Watford City as agriculture and natural resources agent.

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