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 was the fastest 800 meter runner in Quebec for many consecutive years, she also competed at national level Canadian games. Since switching from Track to Spartan Race in 2010, she came to conquer 65 races until 2013. Sharing the podium 45 times, from which she finished in 1st position around 20 times. 2014 was used to recover from the many inflicted injuries, an inescapable reality for intense Spartan racers. Rose-Marie Jarry became La Chef after graduating from a prestigious culinary school in Montreal (ITHQ). Gastronomy is the art of sharing food that people enjoy. Rose-Marie Jarry, La Chef, reflects her appreciation of that art by adding her wild touch to it. Gastronomy in her cuisine is lifted by an abundance of healthiness and freshness, competing to reach new grounds for your taste buds. La Chef is also a specialist for her clientele that requires tasty recipes covering for food sensitivities or intolerances, and allergies. A very important part of Rose-Marie’s life is the endless affection she shares with animals. She is extremely concerned about how animals are treated and exploited for commercial gains. This also give her motivation to have a more natural, and vegan way to approach food. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

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