Method

Optional Prep (Night Before)

• Soak beans in a bowl with 3x the amount of water

Prep

• In a small saucepan
  • simmer the beans in water for 40–60 minutes (until soft)
  • drain and add maple syrup
  • cook on low for 2–3 minutes so most of the liquid goes away while it cools
  • remove from heat
• Preheat oven to 350°F
• Line a muffin tin with paper liners

Make the batter

• In a small mixing bowl whisk together the dry ingredients
• In a medium mixing bowl
  • whisk together the egg and matcha until the matcha is dissolved
  • whisk in the sugar, oil, and sour cream
  • mix in the beans
• Add the dry to the wet and mix with a spatula until combined

Bake

• Divide batter into the prepared cups using a sorbet scoop
• Bake at 350°F until set, ~25 minutes
• Cool on a wire rack