Chickpea Almond Butter Mini Muffins

My friend recently introduced me to the nut butter chickpea combo and I was shocked at how good it actually tasted.

These mini muffins combine the two (I used almond butter) flavored with some pure maple syrup, cinnamon and vanilla - no milk, egg or flour needed.

Jack LOVES these! They make the perfect snack or even an easy breakfast served with some fruit.

This recipe makes about 12 muffins. You can store in an air tight container for a few days or in the refrigerator for up to a week.

Ingredients

• 1, 15 ounce can of chickpeas, rinsed and drained

• 1/2 cup almond butter (unsalted and unsweetened)

• 1/4 cup pure maple syrup

• 1 tablespoon vanilla extract

• 1 teaspoon cinnamon

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350 degrees

2. Spray a mini muffin tray with some cooking spray

3. Add all ingredients to a food processor and blend on high for a few minutes until well combined and smooth (it will be very thick!)

4. Fill each muffin spot 3/4 of the way full (a bit messy but worth it)

5. Bake for 15-17 minutes

6. Remove from oven and let pan cool for about 10 minutes before removing muffins

7. Remove muffins and cool completely on a wire rack

Chickpea Almond Butter Mini Muffins