Sunny’s Flourless Chickpea Muffins

Serves | ~18 muffins

Ingredients:

• 2 (15 oz) cans garbanzo beans (chickpeas), rinsed & drained

• 6 eggs

• 1 c peanut butter (only ingredients: nuts, salt)

• 1 c maple syrup

• 2 tsp vanilla extract

• 2 tsp baking powder

• 1 tsp salt

• Chocolate chips, to taste *see directions

Directions:

1. Preheat oven to 350°F. Line 16–18 muffin cups with liners and lightly spray.

2. Add all ingredients except chocolate chips to a blender or food processor and blend until completely smooth.

3. Divide batter evenly among muffin cups, sprinkle with chocolate chips, then gently tap the pan on the counter a few times to help the chips sink slightly into the batter.

4. Bake for 20–25 minutes, until lightly golden on top. I love them with the centers still slightly gooey! Transfer to a wire rack to cool.

Notes: Stir chocolate chips directly into the batter instead, if desired. Our sitter likes to make mini muffins! Simply reduce the bake time and keep an eye on them until lightly golden.

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.