Peas and Thank You Meatless Meatloaf Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
�1/2 cup marinara sauce, jarred or homemade, divided�1/4 c. flax seed, ground�Two 14 oz cans pinto beans, drained and rinsed�1/2 of a large onion, chopped�3/4 c. oats�1 t. minced garlic�1T. Worcestershire sauce�2 t. olive oil�2 T. nutritional yeast�1/2 t. dried oregano�1 t. dried parsley�1/2 t. salt�1/4 t. cracked black pepper�One 5 oz. can of sliced olives (optional)
�Preheat oven to 400 degrees.
�In a small bowl, combine 1/4 c. of the marinara sauce and the ground flax. Stir to combine and set aside to thicken.
�In a large bowl, mash pinto beans with a fork or potato masher.
�Do not over mash, we aren�t looking for refried beans, but a nice chunky texture.
�Add onion, oats, garlic, Worcestershire, olive oil, nutritional yeast, oregano, parsley, salt and pepper.
�Stir to combine.
�Add in marinara flax mixture and stir until fully incorporated.
�Scoop bean mixture into a muffin tin that has been lightly greased or sprayed with cooking spray.
�Bake for 15-17 minutes, until edges are starting to brown. Top each muffin with a spoonful of marinara and a few sliced olives.
�Return to oven for another 10-12 minutes, until muffins are firm and set.
�Allow muffins to cool for several minutes, as they will firm up even more, before serving.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ROCKIN_LIFE.
�In a small bowl, combine 1/4 c. of the marinara sauce and the ground flax. Stir to combine and set aside to thicken.
�In a large bowl, mash pinto beans with a fork or potato masher.
�Do not over mash, we aren�t looking for refried beans, but a nice chunky texture.
�Add onion, oats, garlic, Worcestershire, olive oil, nutritional yeast, oregano, parsley, salt and pepper.
�Stir to combine.
�Add in marinara flax mixture and stir until fully incorporated.
�Scoop bean mixture into a muffin tin that has been lightly greased or sprayed with cooking spray.
�Bake for 15-17 minutes, until edges are starting to brown. Top each muffin with a spoonful of marinara and a few sliced olives.
�Return to oven for another 10-12 minutes, until muffins are firm and set.
�Allow muffins to cool for several minutes, as they will firm up even more, before serving.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ROCKIN_LIFE.
Nutritional Info Amount Per Serving
- Calories: 149.8
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 210.3 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 8.5 g
- Protein: 7.8 g
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