As you see from my many suggestions in this thread, we love these muffins. I have to repeat that they are best stored in the freezer for freshness.
For texture: I now add about 1/4 c. ground flaxseeds (flaxmeal) or 1/4 c. ground almonds (from the baking aisle). Just remember to count it toward your nut allowance--1/4 c. divided by the number of muffins you make would help determine that! I know I said this in an earlier post, but I wanted to emphasize it here too. It just helps the texture of the muffin to be more like a real muffin.
We just went kind of back on Phase 1 and I make these all the time. Just be creative in adding flavors to them--extracts, in different flavors really help. I still recommend trying them in the new muffin top pans if you can afford to spend money on another kitchen product. I have always liked the top half of these muffins because that is where I sprinkle the nuts etc. So, the muffin top pans work great.
New recommendation--my muffin version of the Black Bean Brownie but with cannelini beans instead: I followed my bean muffin recipe, but I added some cocoa powder (about 2 T.) to the batter and some walnuts, vanilla (my caramel extract that I get from Watkins) and some sugar free chocolate chips. I baked them in my muffin top pans and they are just like eating a chocolate cookie muffin style.
For those of you who are new to the board, here is the brownie recipe. I always have some of these in the freezer and we have them often with our afternoon coffee or tea on weekends.
Chocolate Bean Brownies, all phases [recipelover's version]
1 14 1/2 - 15 oz. can black beans, drained and rinsed (can use cannelini or great northern instead)
4 eggs (I used large eggs) [I now cut down on egg yolks and use 4 egg whites and 1 whole egg]
3 T. oil [you can use just 2 T. if you wish]
scant 3/4 c. bulk Splenda
3 T. cocoa powder
1/2 tsp. of expresso powder (can omit)
1/4 c. flaxmeal (ground flaxseed) or ground almond meal (my optional new addition)
1 tsp. baking powder
1 tsp. vanilla
(1 tsp. Watkins caramel extract makes a great addition or1/2 tsp. almond extract)
dark choc chips (probably should wait until Phase 2)[or sugar-free chocolate chips]
Because black beans are a little more dense and my blender cannot easily blend them well, this is how I add the ingredients to make it easier: 2 eggs, the beans, Splenda, oil, cocoa, espesso pdr, baking pdr, vanilla/almond extracts, then the other 2 eggs. Blend until pureed (may need to stir it every now and then--I use a rubber spatula to help it along a lilttle).
Pour into a sprayed 8 x 8 cake pan. Bake at 350 for about 30 min.
NOTE: I tried these in my Cuisinart food processor and didn't like the texture of the beans. They didn't seem to get "ground" enough. I prefer the blender!