Adapted from ambitiouskitchen.com
These don’t really have the texture of regular muffins, but they are yummy nonetheless. They certainly hit the spot when you want a sweet treat, and they’re a great way to sneak in a serving of beans.
1 (15 ounce) can chickpeas (garbanzo beans)
3 large eggs
1/2 cup creamy natural peanut butter
1/4 cup pure maple syrup or honey
1/4 cup *date paste or more maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup dark chocolate chips, reserve some for topping
Makes 10 muffins
Set a rack in the center position and pre-heat oven to 350-F. Grease 10 muffin cups or use 10 liners that are sprayed to prevent sticking.
Place chickpeas and 1 of the eggs in the bowl of a food processor or high powered blender and process until beans are well blended.
Add the other two eggs, peanut butter, maple syrup, vanilla, baking powder, and salt; process again until smooth.
Fold in most of the chocolate chips.
Divide batter evenly among muffin cups. Add the rest of the chocolate chips on top.
Bake for 25 minutes or until toothpick inserted into the middle comes out clean.
Place on a wire rack to cool for 10 minutes, then remove muffins from pan and transfer to a wire rack to cool completely.
Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.
No Comments