Chickpea Almond Flour Cookie Dough Muffins

Chickpea Almond Flour Cookie Dough Muffins

What to do when you have leftover chickpeas?! Make CHICKPEA ALMOND FLOUR COOKIE DOUGH MUFFINS!

These aren’t just regular muffins. These are protein & fibre-packed deliciously crumbly on the outside & soft + chewy on the inside muffins! They’re mouthwatering. Seriously.

And as if the texture isn’t enough, they’re bursting with indulgent chocolate chunks & they’re guaranteed to curb a sugar craving, satisfy your kiddies & provide you with a great on the go breaky with a fruit & some nut butter for those rushed mornings where you still want to stay on track!

What’s great is I made them at 10:30pm, eyes half closed so they’re super easy & simple to make!

INGREDIENTS:

  • 1 + 1/4 cup mashed organic chickpeas
  • 1/4 cup pure organic maple syrup
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • Pinch sea salt
  • 1 vegan dark chocolate bar, crumbled
  • 2 tbsp. creamy almond butter
  • 1 + 1/4 cup almond flour

HOW?:

  • Preheat oven to 350F & line a 12-muffin tin with parchment liners or spray with coconut oil if you’re not using liners.
  • Add the ingredients to a bowl & mix until a batter is formed.

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  • Portion the batter into the muffin tin, filling the liners about 2/3 way through. Top with extra chocolate chunks/chips & sea salt if you want!

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  • Bake for 22-24 minutes, until a knife comes out clean & tops are browned & crumbly.

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  • Enjoy!

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