Gingerbread Chickpea Blondie Muffins
The perfect seasonal baked treat! Protein-packed, doughy texture, and delicious!
Servings Prep Time
24mini muffins 15minutes
Cook Time
18-20minutes
Servings Prep Time
24mini muffins 15minutes
Cook Time
18-20minutes
Ingredients
  • 115 oz can chickpeasdrained and rinsed
  • 1/2cup unsweetened almond butteror nut butter of choice
  • 1/3cup Plain Silk Oat Yeah Oatmilk
  • 1/4tsp nutmeg
  • 1/4tsp cinnamon
  • 1/4tsp clove
  • 1tsp ground ginger
  • 2tbsp organic molasses
  • 2tsp organic vanilla extract
  • 3tbsp pure maple syrup
  • pinch sea salt
  • 1/2tsp baking soda
  • 1/2tsp baking powder
Instructions
  1. Preheat oven to 350. Spray tin with coconut oil spray. I use a mini muffin silicone tray!
  2. Drain and rinse the can of chickpeas. Dry thoroughly
  3. Add chickpeas to blender or food processor. Add in additional wet ingredients: Silk OatYeah Oatmilk, Maple syrup, nut butter, vanilla extract, and molasses.
  4. Then, add in baking soda, baking powder, and spices. Blend until batter has creamy, even consistency.
  5. Put into muffin tin and sprinkle a bit more sea salt and cinnamon on top
  6. 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!
Recipe Notes