Prep and Preheat: Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray. (For bars, grease a 9x9 baking pan instead.)

Blend the Wet Base: In your food processor or blender, combine the drained and rinsed white beans, eggs, and maple syrup. Blend on high until completely smooth and creamy with zero lumps—this is where the magic happens!

Add the Dry Ingredients: Add the rolled oats, peanut butter, baking soda, cinnamon, vanilla, and salt to the smooth bean mixture. Pulse until well combined and the oats are broken down into a thick, rustic batter (similar to thick pancake batter).

Customize with Mix-Ins: If using chocolate chips, dried fruit, or other mix-ins, pulse them in gently until just distributed throughout the batter.

Fill and Top: Pour the batter evenly into prepared muffin cups, filling each about 3/4 full. Add extra toppings like chocolate chips or oats on top if desired.

Bake to Perfection: Bake for 18-20 minutes until tops are lightly golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.