Almond Butter Chickpea Muffins

These muffins are gluten-free but still light and fluffy, making them the perfect snack for adults & kids who are looking for higher protein and fibre snacks.

Makes 10 large (or 12 small) muffins

Ingredients:

• 1 (15 ounce) can chickpeas, rinsed and drained

• 3 eggs

• 1/2 cup almond butter, softened

• 1 banana (overripe)

• ⅓ cup honey, melted

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1/2 cup chocolate chips, plus 2 tablespoons for sprinkling on top

Instructions:

1. Preheat oven to 350 and line muffin tins with parchment liners

2. Combine all ingredients (except chocolate chips) in a food processor and blend until smooth

3. Stir in chocolate chips and spoon into muffin cup, top with chocolate chips

4. Bake 20-22 minutes or until the toothpick inserted comes out clean

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