Discover our chickpea, raisin, and oat muffins—a nutritious and delicious snack to satisfy your cravings. With their soft texture and savoury taste, these muffins are perfect for a wholesome snack. I love making a double batch to freeze, so I always have a hearty snack on hand.
Ingredients
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1 can (540 ml / 19 oz) of chickpeas, rinsed and drained
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250 ml (1 cup) high-protein milk (or regular milk)
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2 large eggs
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125 ml (½ cup) unsweetened applesauce
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80 ml (⅓ cup) egg whites (equivalent to 3 egg whites)
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60 ml (¼ cup) maple syrup
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10 ml (2 tsp) vanilla extract
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375 ml (1 ½ cups) quick oats
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125 ml (½ cup) raisins
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60 ml (¼ cup) walnuts
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45 ml (3 tbsp) brown sugar
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45 ml (3 tbsp) psyllium
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15 ml (1 tbsp) cinnamon
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15 ml (1 tbsp) apple cider vinegar
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10 ml (2 tsp) baking powder
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1 pinch of salt
Preparation
- Preheat the oven to 350°F (180°C). Prepare muffin tins.
- In a food processor, blend the chickpeas with the milk.
- In a large bowl, combine the wet ingredients, add the chickpea puree, and mix well until smooth.
- Add the dry ingredients and mix thoroughly.
- Divide the mixture into 16 muffin tins and bake for about 25 minutes or until a toothpick comes out clean.
Notes
Keep in an airtight container in the refrigerator for 5-7 days or freeze for up to 3 months.
