Chickpea muffins

 

Snacking on one of these will keep you energized throughout the day and it's quite easy to grab one if not two on the go. They are vegan... no eggs, no butter, no dairy and are mighty fulfilling with a carroty cake taste.  

Chickpea Muffins

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makes 8 muffins

1 can (540 ml) chickpeas, drained and rinsed

1/2 cup almond butter

1/4 cup maple syrup

1/2 teaspoon cinnamon

2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons rolled oats

2 tablespoon shredded coconut

Preheat oven to 350ºF (180ºC). Grease with coconut oil, or line the cups of a muffin tin with 8 muffin liners, so the muffins won't stick.

Add all the ingredients into a food processor and blend them all together until relatively smooth. Spoon the batter into the prepared muffin cups. Sprinkle rolled oats on top.

Bake in the preheated oven for about 20 minutes until cooked all the way through. You can check by inserting a toothpick into the centre of each muffin, the toothpick should come out clean without any wet batter sticking to it, the muffins are then done. Remove from the oven and allow to slightly cool on a wire rack. Enjoy!    

Notes: you can add raisins or cranberries to the batter once it is all blended together, if you wish. Store in an airtight container.