Nutty Soybean Flour Muffins with Fresh Beans (No Butter)
Healthy & Fluffy Soybean Flour Muffins with Fresh Beans, Made Without Butter
Enjoy the taste of summer all year round with these delicious, moist, and nutty soybean flour muffins, made without butter! We’ve used freshly shelled tiger beans and peas, frozen at their peak, to bring you a delightful baking experience. These muffins are a wonderful way to incorporate the goodness of fresh beans into your diet. Made with yogurt and soybean flour, they offer a wonderfully fluffy texture and a satisfying chew from the fresh beans. Perfect for a healthy breakfast or a delightful afternoon treat, these muffins are sure to become a favorite. Let’s bake some delightful soybean flour muffins together!
Muffin Ingredients (Makes 5-6 muffins, using 5.5cm diameter muffin cups)- 110g all-purpose flour
- 30g soybean flour
- 2g baking powder
- 1g baking soda
- 1 pinch salt
- 1 large egg
- 45g sugar
- 40g grapeseed oil
- 120g unsweetened yogurt
- 2g vanilla extract
- 100g prepared fresh beans (e.g., tiger beans, peas)
Cooking Instructions
Step 1
Begin by washing your fresh beans thoroughly. I’m using tiger beans for their nutty flavor and sweet peas for a touch of sweetness. Bring a pot of water to a boil, add a pinch of salt, and briefly blanch the fresh beans. They should be just tender when you taste them. Immediately drain the blanched beans and rinse them under cold water to stop the cooking process. Drain them well in a colander to remove excess moisture, which helps maintain the beans’ fresh taste and prevents the muffin batter from becoming too wet.
Step 2
In a mixing bowl, crack the large egg. Add the pinch of salt and 45g of sugar. Whisk these ingredients together until the egg is lightly beaten and the sugar is mostly dissolved. You don’t need to over-whisk; just ensure everything is well combined.
Step 3
To the egg mixture, add the 40g of grapeseed oil, 120g of unsweetened yogurt, and 2g of vanilla extract. Stir gently with a whisk or spatula until all the wet ingredients are smoothly incorporated. The yogurt will contribute to the muffins’ moist and tender crumb.
Step 4
In a separate bowl, sift together the 110g of all-purpose flour, 30g of soybean flour, 2g of baking powder, and 1g of baking soda. Sifting helps to aerate the dry ingredients and prevent lumps, leading to lighter muffins. Add the sifted dry ingredients to the wet ingredients. Mix with a spatula until *just* combined, being careful not to overmix. Stop mixing as soon as you no longer see streaks of dry flour; overmixing can result in tough muffins.
Step 5
Once the dry ingredients are mostly incorporated, gently fold in the drained blanched fresh beans. Reserve a small portion of the beans for topping the muffins before adding the rest to the batter. Use a spatula to distribute the beans evenly throughout the batter. Be gentle when mixing in the beans to avoid overdeveloping the gluten, which can make the muffins dense.
Step 6
Scoop the muffin batter into prepared muffin liners, filling each cup about 80% full. This allows room for the muffins to rise. Arrange a few of the reserved blanched beans on top of each muffin for decoration. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until a skewer inserted into the center comes out clean. This indicates that the muffins are fully baked.
Step 7
Once baked, carefully remove the muffins from the oven and transfer them from the muffin tin to a wire rack to cool completely. Cooling them on a rack allows air to circulate, preventing a soggy bottom. After they have cooled, you can optionally sprinkle a little extra soybean flour over the tops for an enhanced nutty flavor and appealing finish. Enjoy your wholesome and delicious soybean flour muffins!
