Name: Apple, Almond & Chickpea Muffins
Yield: Makes 10 muffins
Ingredients: ⅓ cup unsweetened applesauce; Thinly Sliced apple; ½ teaspoon baking soda; 3 tablespoons hemp seeds; 1¼ teaspoons cinnamon; 2 tablespoons maple syrup; ⅓ cup well-stirred almond butter; 1 teaspoon pure vanilla extract; ⅓ cup raisins; 1½ cups gluten-free oat flour; ½ cup gluten-free old-fashioned rolled oats; 2 teaspoons baking powder; ½ teaspoon ground allspice; ½ cup unsweetened almond milk; ¼ teaspoon sea salt; ¼ cup coconut sugar; 1 medium apple, peel on or off, diced; 1 cup cooked or canned chickpeas, drained and rinsed

Ashley Madden

Apple, Almond & Chickpea Muffins

Preparation info

Makes
10
muffins

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Muffin batter made from chickpeas—literally, a culinary jaw-drop moment for me! These delicious muffin miracles are low in sugar and full of protein and fiber! I like to use my 3¼ ounce spring-release scoop or disher (loosely packed with batter) to scoop the batter into the muffin tin—it creates a clean, nicely shaped muffin.

Ingredients

1½ cups gluten-free oat flour
½ cup gluten-free old-fashioned rolled oats
¼

Gluten-free
Vegan
Breakfast
Spring

Method

Preparation

Position the oven rack in the middle of the oven and preheat to 350°F.
In a large bowl, mix together oat flour, rolled oats, coconut sugar, hemp seeds, baking powder, baking soda, cinnamon, allspice, and salt. Break up any chunks of

Preparation info

Makes

Difficulty

Appears in

Ingredients

Method

Preparation