Vegan Meatloaf Cupcakes – In A Muffin Tin

Total Time: 20m Yield: 6-8 cupcakes  Print This Recipe      4.5/5

Ingredients

• 1 1/2 cups canned or cooked white or black beans, drained and rinsed
• 2 tbsp ketchup or tomato paste
• 1/2 tsp each dried thyme, basil, and garlic powder
• 1/2 tsp salt
• 1/2 cup very finely diced mushrooms
• 1/3 cup very finely diced carrot or zucchini
• 1 1/2 tbsp tahini, optional
• 1/3 cup oat bran, flour, or breadcrumbs, gf if desired (If you try almond flour, be sure to report back with results!)
• 1/3 cup ketchup, optional for the tops

Instructions

1. *Black or white beans (such as cannelini) work. Garbanzo beans will yield drier meatloaf cupcakes.
2. Grease muffin tins or line with liners. Preheat the oven to 380 F. Either process all ingredients (except final ketchup) in a food processor OR Mash the beans very well in a mixing bowl. Add the 2 tbsp tomato paste or ketchup and spices, and stir. 

INSTRUCTIONS

For full instructions you can go to : https://chocolatecoveredkatie.com

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