Ingredients
The following ingredients have 4 Servings
- 2 x cans of no salt added chickpeas (drained (400 gram cans))
- 1 large sweet potato (cooked and mashed (400-450 grams pre cooked weight))
- 1 clove garlic
- 1/2 onion
- 1 tablespoon flaxseeds
- 1 tablespoon cumin
- 1 teaspoon red pepper flakes
- 2 teaspoon sea salt
- 2 teaspoon pepper
- Oil for coating pan*
- Spray oil for coating muffins
Instruction
- Preheat the oven to 180 degrees Celsius. Generously coat a 12 count muffin tin or 18 count mini muffin tin with oil and set aside.
- In a food processor or high speed blender, combine the chickpeas, garlic and onion and blend until a very course texture is made. Add the cumin, red pepper flakes, sea salt and pepper and blend once more.
- In a large mixing bowl, combine the chickpea mixture with the mashed sweet potato and flaxseeds and mix very well until fully incorporated.
- Distribute the batter evenly in the greased muffin tin. Generously spray the tops of the muffins with more oil and bake for 20-25 minutes, until golden brown on top. Remove from oven and allow to sit for 5 minutes in pan. Serve immediately or allow to cool completely before refrigerating or freezing. Muffins should easily slip out of the tray if greased generously.