BLONDIE MUFFINS
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.
Provided by Katrina Scott
Categories HarperCollins HarperCollins snack Breakfast Chickpea Almond Maple Syrup Muffin Bake Vegan Dairy Free Vegetarian Wheat/Gluten-Free Quick and Healthy Healthy
Yield Makes 12 mini muffins (3 per serving)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Prepare a mini muffin tin by coating it with the coconut oil spray.
- Puree all the ingredients in a food processor or a blender, then pour the batter into the prepared tin.
- Bake the muffins for 18 to 20 minutes, or until a toothpick comes out clean.
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