These muffins are gluten-free but still light and fluffy making them the perfect snack for adults & kids who are looking for a higher protein and fibre snacks.
Makes 10 large (or 12 small) muffins
Ingredients:
1 (15 ounce) can chickpeas, rinsed and drained
3 eggs
1/2 cup almond butter, softened
1 banana (overripe)
⅓ cup honey, melted
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
1/2 cup chocolate chips, plus 2 tablespoons for sprinkling on top
Instructions:
1. Preheat oven to 350 and line muffin tins with parchment liners
2. Combine all ingredients (except chocolate chips) in a food processor and blend until smooth
3. Stir in chocolate chips and spoon into muffin cup, top with chocolate chips
4. Bake 20-22 minutes or until toothpick inserted comes out clean
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