Photo by Katrina Scott and Karena Dawn
These vegan, dairy-free, gluten-free mini muffins are perfect for knocking out a craving for something that's sweet but still healthy. The chickpeas lend great protein and fiber, making them a wonderful post-workout pick-me-up.
Recipe information
Yield
Makes 12 mini muffins (3 per serving)
Ingredients
Coconut oil spray
1
(15-ounce) can chickpeas, drained and rinsed
1
/2 cup unsweetened almond butter
1
/4 teaspoon baking powder
1
/4 teaspoon baking soda
1
/2 teaspoon salt
1
/4 cup maple syrup
2
teaspoons vanilla
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Prepare a mini muffin tin by coating it with the coconut oil spray.
Step 3
Puree all the ingredients in a food processor or a blender, then pour the batter into the prepared tin.
Step 4
Bake the muffins for 18 to 20 minutes, or until a toothpick comes out clean.
From Tone It Up | Balanced and Beautiful: 5-Day Reset for Your Body, Mind, and Spirit © 2018 by Katrina Scott and Karena Dawn. Published by HarperOne, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.