Empty My Fridge
Flourless Peanut Butter Chickpea Muffins
Ingredients
- Chickpea · rinsed drained1 can
- Egg3
- Peanut butter½ cups
- Maple syrup½ cups
- Vanilla1 tsp
- Baking powder1 tsp
- Salt¼ tsp
- Dark chocolate chip⅓ cups
- Canned chickpea
Instructions
- Preheat the oven to 350°F. Line a muffin tin with 10 liners and spray the inside of each liner with nonstick spray.
- Put the chickpeas and 1 egg in a food processor or blender and blend until smooth. Add the other two eggs, peanut butter, maple syrup, vanilla, baking powder and salt, and blend again until smooth. Fold in 1/3 cup chocolate chips.
- Divide the batter among the muffin cups and sprinkle the remaining chocolate chips on top.
- Bake for 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Cool the muffins in the tin for 10 minutes, then move them to a wire rack to cool completely.
- Store at room temperature for one day, then refrigerate in an airtight container.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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EggChocolate chipChickpeaPeanut butterCanned chickpeaDark chocolate chip
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