Peas and Thank You Meatless Meatloaf Muffins

•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.