Ingredients

The following ingredients have 4 Servings
  • 15 ounces chickpeas (drained)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup almond butter (creamy, or peanut butter (I buy the Target brand))
  • 1/3 cup Gluten Free Rolled Oats
  • 1/3 cup coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup mini chocolate chips (dairy free)

Instruction

  • Preheat oven to 350 F. Prepare a muffin tin with muffin liners or greasing it well with oil. 
  • Place all the ingredients except the chocolate chips into a food processor or blender. Blend on high until smooth. 
  • Transfer the batter to a mixing bowl and fold in the chocolate chips. Fill the muffin cavities 3/4 of the way full with the batter.
  • Bake at 350 F 20 minutes or until slightly brown and a toothpick can be removed from the center clean. 
  • Let the muffins sit in the pan 5 minutes before gently removing and transferring to a wire baking rack. 
  • Store muffins in the refrigerator 7-10 days and in the freezer up to 60 days.