Servings: 6 muffins
Flourless Chickpea Pumpkin Muffins
Flourless Chickpea Pumpkin Muffins made gluten-free, dairy-free and refined sugar-free are a lovely fall treat.
Ingredients
- 1/2 cup pumpkin puree
- 2 eggs
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1/2 cup granulated cane sugar or coconut sugar
- 1 tsp pumpkin pie spice or ground cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vinegar or lemon juice
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- 3/4 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a muffin tray with 6 muffin papers (or spray with cooking oil).
- Drain the chickpeas into a colander and give them a shake to remove any excess liquid.
- Transfer the beans to a blender (or food processor), along with the rest of the ingredients for the muffins except for the chocolate chips. Blend until completely smooth. Stir in the chocolate chips.
- Fill the muffin papers up ¾ of the way with muffin batter and sprinkle with additional chocolate chips if desired.
- Bake for 30 to 35 minutes, or until the muffins are golden-brown around the edges and test clean.
- Allow muffins to cool completely before peeling off the muffin papers to eat.
Nutrition
Serving: 1of 6, Calories: 198kcal, Carbohydrates: 35g, Protein: 6g, Fat: 5g, Fiber: 4g, Sugar: 23g