Berry Explosion Muffins
['1 cup whole-wheat flour', '1/2 cup almond flour', '1 teaspoon baking powder', '2 tablespoons ground chia seeds', '1 1/2 cups white beans or 1 (15-ounce) can no-salt-added or low-sodium white beans, drained', '10 Medjool or 20 regular (Deglet Noor) dates, pitted', '2 bananas', '10 ounces frozen strawberries, thawed and divided', '1 teaspoon vanilla extract', '1 teaspoon almond extract', '1 cup fresh blueberries', '1 cup fresh raspberries']
Preheat the oven to 350°F.
In a cup, mix ground chia seeds with 1/2 cup water and let sit until it forms a gel, about 5 minutes. In a high-powered blender, combine white beans, pitted dates, banana, half of the thawed strawberries (leaving the other half to be put in the muffins whole), chia seed gel, and vanilla and almond extracts. Once blended, combine with the dry mixture and stir thoroughly until well combined.
Drain the remaining strawberries and stir in, along with the blueberries and raspberries, so they are evenly distributed throughout.
Line a 12-cup muffin pan with cupcake papers and, using a spoon, scoop in batter. Bake for 20 to 25 minutes and serve warm.
To make cookies, drop batter by spoonfuls onto a foil-lined cookie sheet and bake for 10 minutes or until lightly browned.
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