For years I was obsessed with making blondies from the Tone It Up Nutrition plan. I loved not only how they taste, but also the texture. So, I decided to make a holiday rendition of the blondies with a twist – adding tons of spices, molasses, and Silk’s Oat Yeah Oatmilk made them creamy, spicy, and perfectly festive for the holidays!
They are so doughy, thick and moist without being dense. They’re super satisfying and protein-packed, thanks to the chickpeas and almond butter as the base. The Plain Silk OatYeah Oatmilk really adds to the creamy consistency and adds a bit of natural sweetness from the oats, plus it has no artificial colors, flavors, and is free from dairy, nuts, soy, carrageenan, and cholesterol. love making them in a mini-muffin tin so they’re perfect to pop in your mouth on the go. They’re also a great addition to any holiday pot-luck you may be having. They’re vegan and gluten-free, so anyone at the table can enjoy! I actually made them for myself without vanilla and maple as a taste-test (due to my intolerances) and they were still AMAZING!
Feel free to swap for other nut butter, or make in a full-size muffin pan as well. You may just need to tack on 5-10 extra minutes (around 25 minutes total).
Enjoy, and happy holidays!
This post is sponsored by Silk. All thoughts and opinions are my own.
| Prep Time | 15 minutes |
| Cook Time | 18-20 minutes |
| Servings |
mini muffins
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- 1 15 oz can chickpeas drained and rinsed
- 1/2 cup unsweetened almond butter or nut butter of choice
- 1/3 cup Plain Silk Oat Yeah Oatmilk
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp clove
- 1 tsp ground ginger
- 2 tbsp organic molasses
- 2 tsp organic vanilla extract
- 3 tbsp pure maple syrup
- pinch sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Ingredients
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- Preheat oven to 350. Spray tin with coconut oil spray. I use a mini muffin silicone tray!
- Drain and rinse the can of chickpeas. Dry thoroughly
- Add chickpeas to blender or food processor. Add in additional wet ingredients: Silk OatYeah Oatmilk, Maple syrup, nut butter, vanilla extract, and molasses.
- Then, add in baking soda, baking powder, and spices. Blend until batter has creamy, even consistency.
- Put into muffin tin and sprinkle a bit more sea salt and cinnamon on top
- Bake for 18-20 minutes. I personally like them on the shorter end :). If you make larger muffins, you may need closer to 25 minutes!
I m always telling my nutrition counseling clients to ditch the goodies made with refined sugar and flour and whip up some naturally sweetened treats at home. While these bad boys have a bit of maple syrup and molasses, the bottom line is that they re made with fiber-rich chickpeas that actually help regulate blood sugar rather than the evil white stuff that elevates it. It s always a smart choice to pair sugary foods with high fiber foods in order to lessen the impact on your blood sugar. AKA the answer to all of your blood sugar problems are gingerbread chickpea blondies. Flourless gingerbread blondies made with high-protein chickpeas! These vegan and gluten-free snack bars make the perfect healthy treat for kids and adults alike.
Thank you so much Alexia! So glad it’s nutritionist approved! 😉