Start by making the bean flour:preheat your oven to 400F and lay your dried beans in a flat layer on a baking sheet. Bake them for 10-15 minutes (take care not to burn them), then take them out and allow them to cool. Once cooled, transfer the beans to your blender and pulse into a flour. You may wish to sift it in case any unpulverized bean pieces remain. This should make about 1 cup of bean flour.
Preheat your oven to 355F (yes 355F, or 180C) and line a muffin pan with 10 standard size liners.
Make the muffin batter: Whisk the bean flour, stevia, baking powder and cinnamon in a medium bowl. In a separate small bowl, mash the peeled bananas, then add in the JUST egg, apple sauce, vegan sour cream and vanilla extract. Pour the wet into the dry and fold with a spatula until combined.
Scoop an even amount of batter (I estimate about 3-4 tablespoons) in each muffin liner. I ended up with 10 muffins this way.
Bake the muffins for 20-25 minutes, checking after 20. If you can insert a toothpick/cake tester in the middle and it comes out clean, they're ready! Serve warm, and refrigerate any leftovers.
You can serve these with vegan butter or peanut butter (I happened to have pumpkin flavored peanut butter and tried that on one--an excellent move). You can also cut them down the middle and toast them in a frying pan--also a crowd-pleaser. I made these on Monday and at the time of writing this (Wednesday) they still taste just as good as the day I made them. I feel like, if refrigerated, they would last for about a week.
Notes
This recipe was an experiment in cleaning out my pantry (meaning I haven't tested it multiple times like I usually would). It was [very] loosely based off of this recipe. But they were delicious and totally worth it!