Banana and Black Bean Muffin Bars

45 minutes
16 bars servings
213 calories per serving
Vegan, gluten-free


  • 3 ripe bananas
  • 1 cup black beans, cooked*
  • ½ cup coconut palm sugar
  • ¼ cup coconut oil
  • ½ cup dry raisins
  • 2 cups pea flour
  • 1 cup tapioca flour
  • 1 TBS vanilla extract
  • 1 TBS of baking powder without aluminium
  • 1 TSP of xanthan (for texture)


  1. Pre heat the oven at 390F.
  2. In a mixing bowl, mash and mix up the banana, coconut oil, coconut palm sugar, cooked black beans, vanilla, and raisins.
  3. Incorporate the flours and baking powder. You should have dough that is flexible and soft, but not liquid. Depending on how big and mush your bananas were, you may need to add a little bit of coconut milk.
  4. Grease a cookie pan.
  5. Place the cookie dough on the cookie sheet, about 1.5-2 inches high and cook for 20 minutes.
  6. Keep in the fridge for a longer life shelf.

banana and black bean muffin bars

*How to Cook Black Beans

  1. Sort through beans removing any funky looking ones, along with non-bean any debris that might have gotten into you beans.
  2. Wash beans in a colander.
  3. Soak beans over night in refrigerator.
  4. Rinse beans throughly in colander.
  5. Boil in water for approximately 60 minutes. Add water when needed. You want to keep beans submerged.
  6. Test beans with a fork to see if they are ready.

Rose Marie Jarry

Rose Marie Jarry is an elite both on the field and in the kitchen. She once was the fastest 800-meter runner in Quebec for 4 years in a row, participating at many national level Canadian games. Since switching from track to Spartan in 2010 she's ran approximately 45 races, finding herself on the podium over 30 times. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

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